Deep-Pan Pizza
Making your own pizzas is a great way of introducing kids to new tastes and textures in a meal they are usually very familiar and happy with!
Serves: 4-6
Prep: 30 Mins + 1-3 Hours Proving
Cooking Time: 15 Mins
Ready In: 1 Hour 45 Mins
- 500g White Bread Flour
- Up to 300ml Water
- 10g Yeast
- 2 Tbsp Olive Oil
Topping Suggestions:
- Passata Sauce or Tomato Puree
- Cheese
- Mixture of vegetables
- Cooked meats of choice (e.g. chicken, salami, pepperoni, etc.)
- Mix the flour, yeast and olive oil together with the water in a large bowl. Add the water a little at a time until you get a slightly sticky dough, then knead for about 5-10 minutes until your dough is silky smooth (you can also use a dough hook on a free-standing mixer). Leave to prove in a lightly oiled bowl covered with a tea towel for 1-3 hours until doubled in size.
- Preheat the oven to 220C/200C Fan/ Gas 7. Tip your dough onto a floured surface, cut in half and gently roll out each half to the shape of your pizza trays. Carefully lift the dough into the trays and use your fingers to push the dough to the edges.
- Add your pizza toppings leaving a small edge for the crust- I would recommend starting with the tomato base, then cheese, then toppings. Bake for 10-15 minutes until the base is crisp and golden-brown and toppings cooked.
Method
- Mix the flour, yeast and olive oil together with the water in a large bowl. Add the water a little at a time until you get a slightly sticky dough, then knead for about 5-10 minutes until your dough is silky smooth (you can also use a dough hook on a free-standing mixer). Leave to prove in a lightly oiled bowl covered with a tea towel for 1-3 hours until doubled in size.
- Preheat the oven to 220C/200C Fan/ Gas 7. Tip your dough onto a floured surface, cut in half and gently roll out each half to the shape of your pizza trays. Carefully lift the dough into the trays and use your fingers to push the dough to the edges.
- Add your pizza toppings leaving a small edge for the crust- I would recommend starting with the tomato base, then cheese, then toppings. Bake for 10-15 minutes until the base is crisp and golden-brown and toppings cooked.
Ingredients
- 500g White Bread Flour
- Up to 300ml Water
- 10g Yeast
- 2 Tbsp Olive Oil
Topping Suggestions:
- Passata Sauce or Tomato Puree
- Cheese
- Mixture of vegetables
- Cooked meats of choice (e.g. chicken, salami, pepperoni, etc.)
Additional Information
You might have noticed I haven't put salt in my dough- I rarely do when cooking for the kids as I find it doesn't massively impact the taste, especially when there are salty toppings, but feel free to add it if you want.
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