Ok, this is my last essential recipe post for now, but this is a good one.
We make pizzas throughout the year, using whatever is seasonal for toppings. It really is an essential part of our local, seasonal diet.
This recipe makes 1 large pizza (about the size of a normal pizza stone) with a good thick crust. You could make more than 1 pizza if you like the crust thinner.
(a seasonal favorite – beet and cheddar pizza!)
Pizza Base – adapted from River Cottage Veg Everyday
1/2lb plain white flour
1/2 lb white bread flour (we often substitute whole wheat in for some of the flour, either whole wheat bread or plain)
1 1/2 teaspoons fine sea salt
1 teaspoon instant yeast
1 Tablespoon olive oil
1 1/4 cups warm water
Mix two flours, salt, and yeast. Add olive oil and water and mix into a rough dough, adding more water or flour if needed to get a good doughy consistency. Tip the dough onto a floured work surface and knead for 5-10 minutes until smooth. The dough should be more loose and sticky than you are used to maybe.
Trickle a little oil into a clean bowl, put the dough in the bowl, and trickle oil on top of the dough. Cover with a tea towel and leave in a warm place to rise until doubled in size, sometimes an hour or two, sometimes not. When the dough is risen and puffy, tip it out onto floured surface, knock it back, and shape into pizza base.