The reason this is reasonably speedy is because I didn’t know what to give the children for lunch and this used up what we had left in the fridge before an Easter break – which happened to be tomato passata, a ball of mozzarella, parmesan and olives. So into the larder I went for the flour and yeast and Bob’s your Uncle, pizza within an hour. That may not sound speedy, but because I was not standing over the dough, but fiddling about with domestic dullness, and it took me in total about 7 minutes of effort, finishing with sprinkling on the topping (not sure I can say I sprinkled passata) it in fact was speedy.
400g plain flour or 00 flour
1 tsp yeast
1/2 tsp salt
250 mls tepid water
Topping – use whatever you like, but passata is much better than any other tomato base. If no tomato, then creme fraiche, seasoning, parmesan and some veg is good too.
1. Put the flour, salt and yeast in a mixing bowl or a mixer and pour in the water, mixing with a knife, until it comes together (you may need more or less water). Knead it until it is no longer sticky.
2. Cover it in a bowl with a tea towel and leave for about 40 minutes until it is gloriously spongy, soft and a little puffy.
3. Set the oven to 220 degrees C.
4. Now take a baking tray and put some flour on its base (or oil) and spread the dough around the tray with your hands.
5. Spread the passata over the base and dot some mozzarella randomly over it.
6. Grate parmesan cheese liberally on top and some olives or whatever you have.
7. Bake in the oven for 10-15 minutes and dig in.