Pizza

Basic Pizza

There are so many different combinations of ingredients that it is hard for me to give a global definition of pizza. If pressed, however, I will say that it is a species of flat bread, which (as its cooking time is very short) can be topped by anything that takes your fancy. The pizza has become so famed worldwide that even foreigners are now making and inventing their own variations, often adding the most unusual ingredients to the topping.

Makes 4 x 28cm (11 inch) pizzas

35g (1 1/4 oz) fresh yeast (or the dried equivalent quantity of dried yeast: see the maker's instructions)
300ml (10 fl oz) warm water
A pinch of salt
2 tbsp olive oil, plus extra for greasing
600g (1 lb 5 oz) '00' flour, plus extra for dusting

Dissolve the yeast in the warm water to which you have added the salt and olive oil. Leave to froth, about 10 minutes. Pour the flour into a mound on a clean work surface and make a hole in the centre of it. Add the yeast mixture drop by drop into the centre of the flour, mixing with your hands until all the liquid is absorbed, forming large lumps. Knead the dough with your hands until it has a smooth texture, then roll it into a ball. A good pizza depends on the quality of the dough used.

Next, sprinkle some extra flour into a large bowl, and place the dough in it, spreading a little oil over the top to prevent a crust forming. Cover the bowl with a dry linen cloth and leave to rise for an hour in a warm place - not less than 20 C/ 68 F. (It was at this stage that my grandmother used to 'bless' the dough by making the sign of the cross in order that it should turn out well). After this time the dough should have increased in volume by about three times.

Now begins the preparation of the pizza proper. Preheat the oven to 230 C/ 450 F/ Gas 8. Rub four 28cm (11 inch) pizza pans or a couple of large baking trays with olive oil. Flour the work surface. Divide the dough into flour and roll each into a ball. (It is better not to use a rolling pin, but to ease the dough by gently pressing out the dough with the plump part of your hand, the heel of your thumb and with your fingers). Starting from the middle, smooth the dough out to a thickness of about 5mm (1/4 inch). Make the edges slightly thicker to prevent the topping from running off, which leaves the characteristic round edge which should go crisp in the oven.

Place each pizza on an oiled pizza pan or on the trays, spread the chosen topping on the pizza and bake in the preheated oven for anything from 8 - 15 minutes, depending on the ingredients. See times specified for each individual recipe.

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