Cooking, baking, you name it and I’m probably not the best at it. My mum works some serious magic in the kitchen but I can’t say that’s been inherited. She can make a dinner from scratch to feed 5 mouths in 20 minutes and I’d happily put it in a restaurant. One of her signature dishes is her homemade pizza that always goes down an absolute treat.
Growing up, my sister and I’s friends would compliment her pizza and it’s a staple treat for when we have guests over. So although I moved out of home for the whole of 2019, I didn’t once make a pizza! I was finally inspired to get in the kitchen after moving back home when I was gifted a pot of Schwartz Oregano. I thought what better time to put this to action than to make my very first pizza. And it wasn’t half bad!
Over the years of making pizza, mum has mastered her own recipe, however I didn’t want to butcher it on my first go, so picked one from her recipe folder. The recipe I followed is called ‘Quick and easy pizza dough’ on a website called ‘All recipes’ and it genuinely was quick and easy. I’m not a complete amateur in the kitchen, but I’m best when I just have to provide heat. I was excited to do some proper cooking and see how it turned out.
- 375g (13 oz) plain flour
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 7g (1/4 oz) dried active baking yeast
- 2 tablespoons olive oil
- 225ml (8 fl oz) warm water (45 C)
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 190 C / Gas mark 5 for 20 to 25 minutes.
For the toppings I kept it quite simple, so just added tomato puree, cheese, pepperoni, mushrooms and of course, the oregano.
I don’t think a dish ever tastes quite the same without some herbs & spices. It’s herb galore in our kitchen and there’s never a meal without flavour. It also just makes the dish look extra tasty. The Schwartz Oregano is a kitchen classic that has been gently dried by Mediterranean growers and can add zest to many meals i.e. sprinkled over pizza! It’s easy to grab on your weekly shop too and can be found at retailers like Tesco.
I cooked the pizza on a pre-heated pizza stone, which will cook the pizza straight away like a traditional brick oven. It absorbs the moisture well meaning the dough rises nicely and has a great crispy finish.
I cut the pizza into 4 slices and had 2 to myself (of course) and I was surprised how full up I felt. Homemade pizzas seem much more filling than anything shop brought or ordered and it’s nice to know that you made it all yourself. If you’re still a bit of a novice in the kitchen like me, then I would definitely recommend this recipe.
What was the first thing you learnt to cook?
Until next time,