As mentioned in an earlier post, I’ve recently got into baking bread. As well as being really satisfying, being able to make your own opens up all sorts of other avenues to filling your belly. Making pizza is just one of them.
This recipe makes one large rectangular pizza with a thin, crispy, tasty base, that is a million miles away from the flabby crud that the likes of Planet Pizza churn out. I would recommend that you make a bigger batch of the dough and freeze half of it to use at a later date. Just double the quantity of the mix (below), and once risen, wrap half in cling film and pop in the freezer.
For the tomato sauce, you can pretty much use the same sort of thing that you’d usually put on pasta. I use a simple sauce made from a tin of tomatoes, garlic, herbs and seasoning. If I can be bothered, I’ll blend it so it’s smooth like passata, but you don’t have to. A bit of tomato texture isn’t a deal breaker.