How I make pizza

I usually make pizza somewhere around once a week. I'm not claiming this makes me any sort of expert--I might just be well-practised at making bad pizza--but everyone else on the interwebs seems to have posted their favourite way of making pizza, so I'll be damned if I'm going to miss out.

The ingredients

Fairly standard:

Stuff you do

  1. Put flour, yeast, oil and salt in a large bowl and give it a mix.

  2. Add your water. Knead like Bertinet! Bread machines be damned!

  3. Leave the dough to rise until doubled. I find this usually takes around an hour to an hour and a half.

  4. Divide the dough into three balls. If you're not ready to make pizza you can wrap the dough balls in plastic and freeze them. Although, I must say, it's a strange thing to do to make pizza dough if you didn't want pizza. But at any rate, I've found freezing the dough has no ill effect if you give it time to thaw at room temperature.

  5. Preheat the oven to as hot as it will go. If you've got a pizza stone (and it's worth getting one) put it in to preheat for at least half an hour.

  6. Put down a sheet of baking paper and lightly oil it. Roll out each ball onto the paper (I just use my hands) to make a thin base. I usually aim for about 3-5mm thickness.

  7. Place the dough in the oven on the pre-heated pizza stone. The baking paper helps here--use the paper to carry the dough to the oven, flip the base upside down onto the stone and peel the paper off the top. Prick the base all over using a fork if you don't want big air bubbles.

  8. Wait for the base to brown, remove it from the oven.

  9. Top the base with whatever you like: cheese, sauce, olives, paper clips, sea shells--I don't care.

  10. Slide it back into the oven without the stone/pizza tray--just straight onto the oven tray. This gives the bottom of the pizza a chance to cook and crisp up.

  11. You'll know when to stop cooking because your pizza looks like a cooked pizza. Remove it from the oven and serve.