Pizza 4 Ways

Pizza From Scratch In 20 Minutes Or Less

Ingredients
for 1 serving

100 g (¾ cup) self-raising flour
50 mL (¼ cup) water
1 tablespoon olive oil, for frying
SUGGESTED TOPPINGS

3 tablespoons pizza sauce
1 handful , grated
6 slices pepperoni
dried oregano
chili flakes

Preparation

1. Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
2. Preheat the grill (broiler) on high.
3. On a floured surface, roll out the dough to about 1 cm (½ inch) thick.
4. Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
5. While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
6. Continue cooking on high until the edges of the crust start browning and crisping.
7. Place the pan under the grill and cook the toppings until the cheese is bubbly and browning. Slice.
8. If you’re quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
9. Enjoy!

Deep Dish Pizza

Ingredients
for 8 servings

½ lb italian sausage
10 slices mozzarella cheese
freshly grated parmesan cheese
DOUGH

1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
SAUCE

2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
28 oz crushed tomato with basil, 1 can

Preparation

1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
10. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
11. Preheat your oven to 425°F (215°C).
12. Bring your dough into your oiled and floured deep dish pan.
13. Using your hands press dough into sides of your dish making it as even as possible.
14. Lay slices of mozzarella across the dough, covering the entire bottom.
15. Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
16. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
17. Garnish with parmesan, cut and serve.
18. Enjoy!

Chicken Alfredo Pizza

Ingredients
for 8 servings

1 pizza dough
3 tablespoons alfredo sauce
½ cup mozzarella cheese
½ cup cooked chicken
1 roma tomato, cubed

Preparation

1. Preheat oven to 450°F (230°C).
2. Roll out dough to about 10 - 12 inches (25-30 cm) in diameter.
3. Top pizza with alfredo sauce, chicken, and tomatoes.
4. Bake in oven for 15-20 minutes, or until crust is crispy and cheese is melted and 5. turning golden brown.
5. Garnish with parsley and cut into 8 slices.
6. Enjoy!

Pizza Margherita by Mario Batali

Ingredients
for 6 servings

DOUGH

1 ¼ cups water, warm
¼ oz active dry yeast, 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour
2 tablespoons salt
¼ cup extra virgin olive oil
TOPPING

2 cups tomato, strained
fresh basil
fresh mozzarella
olive oil
salt, to taste

Preparation

1. In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
4. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes.
5. Add small amounts of flour as necessary to prevent sticking.
6. Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
7. Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
8. Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
9. To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
10. Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
11. Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
12. Remove the dough to rest on a wire rack and repeat with remaining dough.
13. To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
14. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
15. Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
16. Enjoy!