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Pizza in a pan

If you follow me on Twitter or Instagram, you’ll know I love food.  I love learning about and cooking it, watching programmes about it and I love eating it. But, most of all, I love sharing it. Give me a night in with friends preparing a meal they enjoy over a night at a restaurant any day.

Cooking shouldn’t be hard. In fact, it isn’t hard. It doesn’t need to take hours and, most times, it doesn’t.  I want to change some perceptions around cooking. From pitching pies to cutting carrots square.

If I weren’t so messy and so lazy, I’d probably have become a chef. Luckily, my current set up allows me to spend time in the kitchen all while watching cricket on TV. I flirted with the thought of setting up a food blog for ages,  I figured that’d be too  much effort so I’m using a section on here to share some recipes.

First up, dead easy pan pizza with wholemeal dough and everything.

I usually cook pizza in the oven, but after seeing Gordon Ramsay do it in a pan, I figured it’s worth a shot. It’s so worth it. The flavours are fuller and the base is crispier.

Ingredients for the base

500g strong wholemeal flour
1 level tbsp fine sea salt
2 x 7g sachets dried yeast
4 tbsp extra-virgin olive oil
Tomato puree / passata

You are going to make your own pizza base, it’s not hard. Promise.  The recipe above is for at least four pizzas, half it if you want a bit less.

How to make your own dough:

Sieve the flour and salt onto a clean work surface and make a little hole  in the middle.

Mix the yeast, and oil  into 325ml lukewarm water and leave for a few minutes, pour into the well.  You can use a fork to work everything together, or you can get your hands right in there and get it all together. Once everything is blended, start kneading.  Dough is like a woman. The more effort you put in, the better it’ll treat you. Caress the dough for at least 10 minutes.

Once done, put in a bowl, cover the bowl in cling wrap (or put it in a plastic bag), cover and leave to rise for at least 30 minutes. Once almost double in size, take it out and break up into either two or four balls, depending on how many you’re making. Sprinkle a surface with flour and roll them out.

This is probably obvious, but roll them out in relation to the pan you’re going to use. If the crust is a bit bulky around the sides, don’t worry. Roll it out as thin or as thick as you like, completely depending on taste.

Put an oven proof pan on the stove top and at a touch of olive oil and push the dough into the pan. Once the dough starts to bubble (about 5 – 10 minutes), you can add your toppings. Passata or tomato puree goes first, then your toppings – whatever those might be – and mozzarella.

Pop it under a hot grill until the cheese starts to melt.

Serve with salad.

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