Pizza night has recently become a favourite night of mine again - I have had it 3 time within a week! Guest to my food diary Jackson; he pulled out all the stops to feed me the same as everyone else, thank you buddy! This turned out really well with a nice bite to it.
What’s in it…
- 7g Yeast sachet
- 400g Doves Farm free from bread flour
- 100g Polenta flour
- Xanthan gum
- 325ml warm water *Tsp caster sugar
- x2 tbl Olive oil
Topping (by myself!)
- Tinned tomatoes
This is what Jackson did…
Add the yeast to the warm water then put to one side. Mix the remaining wet ingredients separately to the dry. Create a well in the dry mix and add the wet mixture you just mixed. Bind together and create another well in the middle then gradually add the water/yeast. Knead it and then let it rest for an hour somewhere warm covered with a damp tea towel. Let that rise. Knead it and let it rest for another hour somewhere warm. This will make 3 bases. Take out required amount and roll out. Place in oven once topped for 10-12 minutes.
Blitz tinned tomatoes with fresh basil, salt and pepper. Smother the top of your base with the sauce then add whatever you like! Personally I love ham, pineapple, sweetcorn, mushrooms with Violife cheese!