For 4 big pizzas
- 600g of strong white flour or pizza flour
- 15 fluid oz (425ml) of hand hot water if using a bread mixer (I used just under 400ml if kneading dough by hand. Adding water slowly and if it gets too wet add some more flour.)
- 1 sachet fast action dried yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- tblsp of olive oil
I made the basic dough up (see above) while the twins napped.
- Sift the flour
- Add the yeast, salt, sugar, and water. Bring it all together with the oil
- Oil your work surface
- Knead the dough until you have a very smooth dough
- Let it rise in a warm place, to double its size
The next part is the bit I did with the children when D came home from school.
- Knock back and divide into four (or 2 large and 3 little in our case)
- Roll out to fit oiled pizza trays (we used baking trays and they were fine)
- Top with passata, sprinkling with dried herbs of choice (basil, oregano and/or italian mix)
- Then go crazy with the toppings. We added slices of mozzarella and grated cheddar.
- sundried tomatoes
What I particularly loved about cooking with the children is our 5 year old led the way and enjoyed it when I asked the 2 year olds to ‘watch what D is doing’. Watching them watching the pizzas cooking was wonderful and they really understood which was theirs and got excited about seeing it come out of the oven.
Thanks for reading.