Sometimes Husband can be a little sneaky. He loves him some convenience foods. Aaaand to be perfectly honest, after a long day (or a short day) I can be tempted by a little convenience too.
That’s why I make a batch of these on the weekend. It takes half and hour (not including the time needed to let the dough rise). Properly preparing grains is tres important, but for beginners this recipe can use regular plain flour in place of sprouted. I will expand this post at a later date to include a soaked flour base as sprouted flour just ain’t always an option!
Shaye Elliot from The Elliott Homestead can show you how to sprout your flour. It’s where I learned and she couldn’t have laid it out simpler – have a read here.
While I’m talking all things Elliott, you should def buy her book From Scratch. You can get it in PDF, but I love having the physical book. It’s a bible, do yourself a favour!
Anyways… to PIZZA!
Makes 4 good size rectangular pizzas.
1.5 cups warm water
7-8g bakers yeast
Good pinch of raw sugar
600g plain flour (sprouted if you can!)
1/4 cup olive oil, plus some extra
2 to 4 cloves fresh organic garlic, well crushed and chopped into bitty bits
4ish tablespoons of dried oregano
2 large flat rectangular containers with lids. About 8×14″
4 sheets baking paper, measured to overlap up the sides of the containers just a little bit
In a small bowl, dissolve the sugar in the warm water. Whisk in the yeast and set aside for ten minutes while it foams up.
In a big ceramic or glass mixing bowl, mix together your dry ingredients (inc garlic). make a well in the center and add the 1/4 cup of olive oil and the yeast mixture. Mix together with a butter knife, making slicing motions through to combine. finish it off with your hands.
When it’s all kneaded together nicely, form into a ball. Put a little olive oil into the palm of your hand and pass the ball in your hands to give it a good coating of oil. put back in the bowl and cover with a tea-towel or clingwrap. Place somewhere warm for at least an hour to rise. You can leave it for several hours with no worries.
Punch down the dough. Quarter it and roll the bits out into 4 rectangles that will fill the containers. Place the rolled dough onto the baking papers. From there, add your toppings! We keep it simple and just put on tomato paste, cheese and bacon. sometimes pineapple (we add other toppings later on). Place the prepared pizza’s into the containers by lifting them up by the paper. Two in each container. Lids on, and in the freezer for when everything else it too hard!
When you want to use them, just lift them out by the edges of the baking paper, and chuck the lot (paper and all) in the oven. We add extra toppings after about a 10 min head start in the oven, what goes on depends on what we have on hand. I love a bit of pumpy-kin and brocolli, the man likes spicy salami, fresh tomato and olives – what ever you like really!