The best pizza I have ever eaten wasn’t in Italy or New York. My brother Chris makes the most fantastic pizzas, the trick to which is threefold.
1) Bake the base on a pizza ‘pan’. It’s a circular metal tray with holes in it to ensure a crispy base.
2) You have to prick your pizza all over before placing it in the oven
3) The base should be cooked blind for two minutes before adding the toppings.
Makes 2 pizzas
Preheat oven to 200oC
180gr 00 flour
140ml cold water
1 tsp quick acting yeast
good pinch of salt
1 tbs olive oil and a little extra for baking
Place all the ingredients in a bowl and bring together with your hand.
Knead it for five minutes on a lightly floured surface – make sure it is five minutes. It always seems longer than it is.
Time yourself to make sure. Place the dough back into the bowl and cover it with a tea towel. It should double in size, about thirty minutes.
Knock back the dough for two minutes and then let it rise again for another ten. Cut the dough in half. Roll out and then prick all over the bases. Place on the heated trays and bake for two minutes.
Take out of the oven, place your favourite ingredients on the base, brush the edges with olive oil and finish in the oven for ten minutes.