If you want to make proper from-scratch pizza at home then this is the recipe for you. Unless you can recreate the searing high temperatures of a pizza oven (400ºC and up), baking a dough-based pizza in a home oven won’t ever give you that crisp, smokey result. In order to achieve this, you need to start your pizza in a pan on the stove and finish it under the grill. The good news is you can make this near-authentic pizza faster than you can get one delivered.
Makes: 2 pizzas
Total preparation and cooking time: 15 mins
For the dough:
- 1 ½ cups self-raising flour
- ½ cup water
- Pinch of salt
- Splash olive oil
- For the sauce base:
- 300mls tomato passata
- 5-6 fresh basil leaves
- 1 clove crushed garlic
- Mozzarella cheese (or Bocconcini if you feel fancy)
- Your choice (e.g. peperoni, mushroom, capsicum, olive etc)
- Oregano (fresh or dried)
- Parmesan cheese to top
- For the sauce base, heat a small saucepan, add splash of olive oil, fry garlic for one minute then add passata and basil and simmer for 10 minutes.
- Combine all the dough ingredients in a food processor and process until it combines into one lump.
- Remove from food processor (it should be still quite elastic), divide in two and roll out on a floured sauce into two pizza bases.
- Place a large pan on medium high heat on the stove and let it heat up for a couple of minutes. Also place your grill on high.
- Add a splash of olive oil then place one of your bases into the pan. Spread some of the sauce on the base (a few tablespoons is enough).
- Place small amounts of cheese all around, then add toppings (sparingly, don’t overcrowd or it won’t cook as well). Top with fresh grated parmesan and some oregano.
- By now your pizza will have been cooking for a few minutes, turn off the stove and place under the grill for another couple minutes to finish melting the cheese and crisp up the top.
- When it looks absolutely delicious, remove and serve!
- Repeat for the other base because one is never enough.
BONUS 1: any left over sauce can be used as a quick pasta sauce. Just toss through some freshly cooked pasta (any kind) for a quick lunch or snack.
BONUS 2: always reheat your leftover pizza on the stove too – it keeps it crisp (not like a microwave) and doesn’t dry it out (like in an oven)