Kids like pizza. It is quick and easy to make, and as kids put their own food on top, they can’t complain about what’s given to them to eat. I would like to present a very basic recipe that we use on regular basis, straight from Jamie Oliver.
Dzieci lubią pizzę. Jest szybka i łatwa do zrobienia, a ponieważ dzieci same nakładają swoje dodatki, nie mogą narzekać, że nie chciały czegoś. Przedstawiam bardzo podstawowy przepis, z którego regularnie korzystamy, prosto od Jamiego Olivera.

Gosia is all about efficiency with minimum effort. She’s simply got too much on her plate. What she really likes about this recipy is that she can mix the dough quickly, let it rise, then freeze half of it for the next time and bake with the other half straight away.
The recipe comes from “Jamie at Home” (sources). While in my opinion Jamie is not wonderful with baking, but this recipe has a very high outcome to effort ratio and we simply like it.

Pizza with tomato sauce and cheese

Planning

Make the dough an hour before baking (at least). For defrosting, just take it out in the morning and use when you need to.
Note that we use our mixer for this. What Jamie suggests is making a heap of flour with a crater for the wet mixture and working the flour gradually into a dough. Sounds awesome, but it’s messy and time consuming. I recommend a mixer.

Ingredients

This is enough for eight pizzas. We usually use four and freeze four portions for the next time.

• 800 g strong white bread flour (or Tipo ’00’ flour)

• 200 g fine ground semolina flour (if you don’t have it around, use 200 g more of the above)

• 650 g lukewarm water

• 1 level tablespoon fine sea salt

• 2×7 g sachets of dried yeast

• 1 tablespoon golden caster sugar

  

  Pizza with tomato sauce, anchovies, cheese and onion

Preparation

1. Mix yeast and sugar with water to get them active

2. Add flours and salt and start mixing using a dough hook. Use some medium speed for about 6-8 minutes

3. When the dough is ready, dust it with flour on top, take the hook out and leave covered in a bowl to double in size. If it does more, it shouldn’t hurt. It usually takes about 40-60 minutes to do so, it largely depends on the temperature of dough: the warmer the shorter

4. When the dough has doubled, degas it by kneading on a floured surface

5. Divide the dough into portions as desired. The ones to use for later should be put in bags and stored in the freezer

6. Switch your oven on for 200-220 C. Know your oven

7. I do recommend you give 10-20 minutes to the portions you’re about to use. This will let the gluten relax and the dough will be stretchier

   

   Use a rolling pin…

   

   …or your hands

8. Form the base on a baking parchment on a baking tray. Put whatever you like on top. What we usually do is prepare the sauce, slice whatever ingredients we plan for the day and let the kids plan their pizzas. Helena usually makes faces, Antoni makes whatever. We use the remaining ingredients

   

   Pizza face with ham herpes on onion mouth

9. Bake for 8-10 minutes. You’ll need to observe it as everything depends on your oven and how thin you make the base or how many toppings you put on it

   

   For sauce, use passata and add some Herbes de Provence, and maybe garlic if you like

There’s pizza and it’s there fast. It is tasty and solves a lot of breakdowns at home right after school. Thank you Jamie.

Now that you have the dough ready, possibilities become endless. Why only pizza? Press garlic into butter and make garlic bread. Or roll the pizza, cut in bits and bake pizza muffins.

Pizza muffins