Being Friday has got me thinking about the weekend, and pizza is one of my favourite lazy weekend foods. Take out is great, but nothing beats a proper home made, home baked pizza. For a while, we went for the thin crust with an overly large base which was easily big enough to feed a small family (there are only 2 of us!) Now we have changed our ways and thick crust is definitely in the running for a winning dish. It took a while to find the perfect recipe for the deep pan base, but I think I have finally come up with the perfect pizza.
- 325ml luke warm water
- 500g strong white bread flour
- 4g dried yeast
- 7.5ml salt (half a tablespoon)
- 7.5ml caster sugar (half a tablespoon)
- In a bowl, pour the luke warm water, dried yeast, salt and caster sugar and whisk together with a fork until combined. I find that popping cold water in the microwave for 50 seconds will get the water to a good temperature.
- Slowly add the flour to the watery mixture – only add a bit at a time because you may find it may take more or less of the recommended flour.
- Knead for about 5-10 minutes until the dough is stretchy.
- Bring together into a ball and pop back in your bowl, cover with cling film and a towel and then pop in a warm place for about an hour – an hour and a half. I find the airing cupboard is a great place to keep the dough, it’s probably the warmest room in the house at the moment and the dough easily doubles in size after having an hour in there.
Method for Making the Pizza:
This truly is the fun part, the creation of your pizza. There are so many delicious toppings you can add, and as it’s your own, there is no limit to the amount you can pile on! My favourite has to be chorizo, and lots of it – balanced out with lots of seasonal veggies and of course mountains of cheese.
- In a deep dish pizza pan, (or a cake pan works just as well – the one I used for this pizza was 12 inches), bring the dough ball into the centre and use a rolling pin to bring the dough right out to the edges.
- Smother the base in your chosen sauce. Ketchup is a winner for me, but occasionally it’s nice to mix it up with an added touch of BBQ.
- Sprinkle with oregano and then it’s time to choose your toppings.
This pizza has a layer of mushrooms, orange pepper, cheddar cheese and chorizo with a sprinkle of sweetcorn. Sometimes it’s nice to add a spot of onion or caramelised onion for a sweeter topping taste. You can also add different hams, pancetta is a nice touch, or even some fried chicken in a spicy hot sauce for an added kick!
Then, it’s simply into the oven for 25 minutes until the cheese has melted and the chorizo has started to brown and curl slightly at the ends.
And there you have it, a deep crust pizza! The fun thing about this is that you can literally make whatever you want, the base will always remain the same, but the toppings can vary depending on your mood. The base is certainly thick, in the oven it grew by about 2 inches and is like having a soft loaf of bread in pizza form. What’s better then that on a lazy Sunday afternoon? It’s also perfect for an evening with friends – make a couple of these with a few beers on a spring evening, may be even chuck in some homemade wedges and garlic bread! Too much?
Do you love a deep pan pizza or are you more of a lover of the thin crust?
What are your favourite pizza toppings?