This recipe comes straight from Hugh Fearnley-Whittingstall’s River Cottage Bread Handbook.
If you have never made pizza dough for yourself then you have to give this one a go, and it last for weeks in the fridge so you can just make pizzas as you want them. It truly is fool proof.
This recipe has never steered me wrong and comes out with a nice crust that doesn’t puff up too much. If you can, get a pizza stone as this will be the difference to having a soft crust or a nice crisp bottom. Pre heat your oven or BBQ for at least 15mins with the stone in, you need to have both at the same temperature.
My son’s ultimate pizza is a Margarita with olives and fresh basil, husband’s is with salami, anchovies, and olives and mine would have to be a Tandoori Chicken with raita, cashews and fresh coriander – YUM!
What would your favourite pizza topping be?