Everyone loves pizza. For my money, it’s the best hangover food. It’s made using a regular yeast bread dough. This recipe yields enough dough for two large pizzas, or three smaller ones. I like to split the dough into three balls as I can vary my toppings more, but you can please yourself.
Toppings are only limited by your imagination. If you’re short on inspiration, have a look at Darina’s suggestions in the excellent Ballymaloe Cookery Course.
Ingredients
- 340g strong white flour
- 1 tsp salt
- 1 tsp (heaped) sugar
- 5g dried yeast (I use McDougall’s)
- 1 tbsp olive oil
- 210 ml tepid water
Method
- Mix the dry ingredients. Sieve together the flour, salt, sugar and dried yeast into a large mixing bowl.
- Add your wet ingredients. Rub in the olive oil and add the tepid water. Ensure the water is not too hot.
- Mix to a loose dough (add a little extra water or flour if necessary) and turn out onto a clean work surface, lightly dusted with flour. Cover the dough with the bowl and leave to rest for 5 minutes.
- Now, time for a workout. Knead the dough for at least 10 minutes until the dough is smooth. Use a food processor with a dough hook, if you have one.
- Clean your mixing bowl with hot water, then lightly brush the bowl with olive oil. Place the dough in the bowl and cover with cling film. Place the bowl in your airing cupboard or beside a radiator. Prove the dough for about 1.5 to 2 hours. The dough should have doubled in size.
- Pre-heat your oven to 250C. Remove the dough from the mixing bowl and “knock back”. This means kneading the dough for a minute to knock some of the air out of it. Split the dough into 2 or 3 balls.
- Roll or stretch each ball into a pizza shape and place onto a pre-heated baking sheet. Lightly coat with tomato sauce and add your toppings. Cook each pizza for 12-15 minutes.
Serve with cold beer, and a sloppy, self-satisfied grin … 
