Week 7 of the Great British Bake Off – Italian Week. Admittedly pizza was the easiest option of the week to recreate, but I don’t think my university budget/schedule/kitchen would allow me to make sfogliatelle!
Photography is super dodgy as my housemates and I had a whole pizza night so the priority was to get to the oven first rather than take fancy pictures! I promise it tastes so good!
I used my favourite cheese sauce recipe from the vegan gods at Hot For Food to top my pizza with, to make it thicker for pizza, I simply heated it in a saucepan to activate the arrowroot before baking it. Please watch their ‘pizza challenge’ for a demonstration!
Top it however you want – I just used what was in my fridge but you could go wild.
MAKES 4 PIZZAS
500g Strong White Flour
7g (1 sachet) Yeast
1 tsp salt
2 tsps sugar
250ml warm water
1 tbsp olive oil
2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp paprika
2 tsp sugar
1 tsp dried garlic
1 tsp dried onion
1 tsp salt
- Mix the flour, yeast, salt and sugar into a bowl.
- Make a well in the middle, then pour in the warm water and oil.
- Bring the mixture together until it begins to form a dough, then roll out onto a surface and kneed.
- Knead the dough for 5-10, until when you press it, the dough bounces back.
- Place your dough into an oiled bowl, cover with cling film and a tea towel, then leave to prove in a warm place for 1 hour or until the dough has doubled in size.
- To make the sauce, simply add the passata and the spices into a saucepan and heat gently.
- Prep your topping at this point, including the cheese sauce if you’re using it. To thicken the cheese sauce, heat it in a saucepan until you’re happy with the thickness.
- Pre heat your oven to 220C.
- Once your dough is proved and soft, punch it down, then roll it out the bowl.
- Divide the dough into 4 quarters, then roll out each section into a pizza shape base.
- Add your sauce and topping, brush some olive oil on the crust, then bake for 8-10 minutes.