The dough recipe below is a truly excellent one for pizzas and flatbreads. It has a fantastic flavor and, although you have to plan ahead, it is far superior to hastily proved bases and may be frozen for later use. You’ll need a couple of silicone baking mats – they conduct heat well and are non-stick – but oiled, non-stick baking paper will do just as well. My final tip? Don’t overload your pizza. Fewer, good-quality toppings will let the dough shine through; too many will make it too wet. These pizzas might just check your craving for cheese recipes. But probably not.
The best pizza dough recipe – ever
The best pizza dough recipe – ever
Makes 6 rounds of dough for 6 pizzas This is a wet, loose dough, so don’t add lots of extra flour. Oil your hands and the work surface so that it doesn’t stick. Ingredients:
650g 00 flour or strong white flour2 tsp sea-salt flakes1 heaped (one 7g packet) instant yeast (or 12g fresh yeast)4 tbsp extra virgin olive oil, plus extra as needed440ml cold water
Method:
Quick tomato sauce
Quick tomato sauce
To make a simple sweet and thick tomato sauce for both pizza and pasta:
Pizza Bianco
Pizza Bianco
Makes 1 large pizza, serves 2 Seek out fresh ricotta in an Italian deli for this tomato-less pizza, or look for buffalo ricotta on supermarket shelves. Ingredients:
About 2 tbsp coarse polenta or cornmeal Olive oil, for shaping 2 dough balls (from the My Best Pizza Dough recipe), combined and brought to room temperature 150g ricotta cheese, drained 1 x 125g ball buffalo mozzarella, drained and torn into pieces 1 red chilli, finely sliced 4 spring onions, trimmed and sliced Salt and pepper 50g wild rocket leaves 30g Parmesan, shaved Extra virgin olive oil, for drizzling
Method:
Cherry tomato and basil oil focaccia
Cherry tomato and basil oil focaccia
Makes 1 large focaccia Keeping the cherry tomatoes attached to their stalks is entirely optional, but it does look striking, and the stalks can easily be pulled away after cooking. Ingredients:
Large handful of basil leaves 100ml extra virgin olive oil, plus extra for shaping 3 dough balls (from My Best Pizza Dough recipe), combined and brought to room temperature 400g cherry tomatoes, attached to their stalks, if desired Large pinch of coarse sea salt or sea-salt flakes
Method:
Alsace-style tarte flambée
Alsace-style tarte flambée
Makes 1 tart, serves 6 with a side salad This impressive tart makes for an easy lunch or light supper, with none of the last-minute pressure of pizza cookery. Ingredients:
1 tbsp olive oil, plus extra for rolling and shaping 200g smoked bacon lardons 3 onions, finely sliced 1 tsp fresh thyme leaves, plus a few extras to garnish 2 dough balls (from My Best Pizza Dough recipe), combined and brought to room temperature 5 tbsp crème fraîche
Method:
Artichoke, olive and parma ham pizza with an egg on top
Artichoke, olive and parma ham pizza with an egg on top
Makes 1 pizza, serves 1 Ingredients:
About 2 tbsp coarse polenta or cornmeal Extra Virgin olive oil 1 dough ball at room temperature and 2-3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichokes heart antipasti in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free-range egg A few basil leaves 2 slices Parma ham, torn
Method:
Garlic and herb flatbreads
Garlic and herb flatbreads
Makes 9 small flatbreads These chewy breads, best made on the day, are an ideal accompaniment to antipasti. Ingredients:
3 dough balls (from My Best Pizza Dough recipe), kept separate and brought to room temperature
For the Garlic and Herb Oil:
4 sprigs rosemary, roughly chopped or bashed 4 sprigs thyme, roughly chopped or bashed 2 garlic cloves Coarse sea salt, plus extra to scatter 4 tbsp extra virgin olive oil Coarse sea salt to scatter
Method:
Sweet lemon, cinnamon and olive oil crackers
Sweet lemon, cinnamon and olive oil crackers
Makes 3 sheets of crackers These crackers are crisp, so one dough ball –divided, stretched and rolled very thinly –will go a long way, serving up to 10 with ice cream. Ingredients:
Finely grated zest of 1 lemon 1 tsp ground cinnamon 100g golden granulated sugar 1 dough ball (from My Best Pizza Dough recipe), at room temperature Extra virgin olive oil, to stretch and roll the dough
Method:
