Sometimes you feel like some Pizza. A little bit of time (and a breadmaker to do all the hard work) and you can have nice homemade Pizza. Little effort, and totally customisable based on the contents of the fridge.
This time around, I also didn’t have any ordinary strong white bread flour in the cupboard… so had to use this:
I had bought it to experiment with a while back… I made 101 Cookbooks Lemony Olive Oil Banana Bread with it, but otherwise it has languished at the back of the cupboard…
Pizza recipe – taken from the SD-255 instruction book!
1/2 tsp Yeast (dried fast action)
300g/ 11 oz strong white flour
1 tbsp olive oil
1 tsp salt
Put all the ingredients in the bread machine + press go!
Once the cycle has finished, take the dough out and divide in two. Press out the dough using the heel of your hand to create a circle on to a greased baking tray.
Allow to prove at 40°C/ 90°F until doubled in size (approx 20 mins)
Meanwhile, start to assemble the toppings… I use a tin of chopped tomatoes, and add basil and oregano for my tomato sauce… then all that was left in the fridge was mushrooms:
After the topping has been added, bake at 220°C/ 425°F/ gas mark 7 for 15-20 minutes.
The different flour altered the dough and resulted in a less elastic and smooth dough. It also didn’t rise as much as with plain flour, but resulted in a thin and crispy, and more healthy tasting dough.