I don’t know many people who don’t enjoy a good pizza on a Friday night and when you take the time to smoke and cure your own meat it can be a fantastic way to showcase all your hard work. If you have never made your own pizza before I urge you to try it as it is really easy and great fun, especially if you let everyone build their own.
Pizza dough mix
500g strong white bread flour
1 7g sachet of dried yeast
2tbsp olive oil
325ml lukewarm water
Toppings – quantities will depend on the number of pizzas you create but don’t be stingy!
Grated cheese – I used some home smoked gouda and cheddar
Any smoked and cured meat you have – I used some home cured Lomo, home made chorizo, lambcetta (a version of pancetta using lamb breast instead of pork belly) and some cured dried ham
Heat the oven to 220 degrees. Place all dry ingredients in a mixer bowl or onto a clean surface ensuring that the salt and yeast are on opposite sides of the flour. Mix dry ingredients together with the oil and then slowly add the water until the dough is just holding together. Knead for at least 5 minutes in a mixer or for 10 minutes by hand. Place in an oiled bowl and cover with clingfilm. Leave in a warm place for about an hour or until the clingfilm is taught and domed and the dough has doubled in size.
Split the dough into 2-6 balls depending on how big you want your pizzas. Roll out really thin to get a crisp base and place each pizza dough base on a greased tin. Spread with tomato paste and put a thin layer of cheese on top. Spread with desired toppings and then another layer of cheese and finally the basil. Bake in the oven for 8-12 minutes depending on the pizza size.