Using our friend Barbara’s recipe for pizza dough (we are trying to perfect and find our favourite pizza dough recipe). It worked really well especially if you can get the bases really thin – if not they’ll be too doughy. We are still searching, though for that crispness but a touch more freshness and lightness to the dough.
For the Pizza dough (makes 4 x 27cm/11 inch pizzas):
- 600g plain white flour
- 7g sachet of fast-acting, freeze dried yeast
- pinch salt
- 300ml warm water
- 2 tbsp olive oil
Dissolve the yeast in the water and add the salt and olive oil. Add drop by drop into the centre of the flour while mixing with your hands. Knead until the dough is a smooth texture and roll into a ball. The dough should be really silky at this stage, but I would suggest rubbing a little olive oil over the ball before resting as this will help prevent it drying out.
Place dough into a large bowl, cover with a linen tea towel and rest for 1 hour in a warm spot (no less than 20C/68F). After this hour the dough should have tripled in size.
Cut dough into four and roll into a ball. On a lightly floured working surface gently press the dough into shape using the heel of your hand and thumbs. Try starting in the middle and pushing outwards. It may help to turn the dough over a few times but this process should be easy enough – we got it into a lovely thin base.
Top with your favourite ingredients – this time we used our trusty tomato sauce, some sausage meat broken up and fried with fennel seeds and some mozzarella which worked a treat.
Wine suggestion: A red wine with Sangiovese in it, or a Barbera. Straightforward and tasty.
Jono & Jules do food & wine 
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