Lorraine Pascale's Pizza

I really enjoyed Lorraine Pascale's latest series.  She makes delicious looking recipes but at the same time makes them look achievable!  I always either buy pizza, or buy pizza dough mix but I thought I'd give making pizza dough from scratch a whirl.  The recipe can be found in her book Lorraine Pascale's Fast, Fresh and Easy Food and she suggests some lovely toppings none of which I can remember right now! (I haven't got the book yet, hopefully the birthday fairy will be delivering it on Thursday!!!).

The basic recipe is

• 300g strong white bread flour
• 1 1/2 tsp salt
• 7g fast action yeast
• hole in middle
• 175ml water
• 3tbsp olive oil

Mix to form ball, knead 8-10 mins by hand, divide into 3 pieces.

I then rolled the dough out thinly on a floured work surface and topped with passata, peppers, ham and mozzarella. Pop on a non-stick tray in the oven for 10 minutes at 240C.  Verdict- kids and myself loved it, the base was much lighter than a bought pizza, I'll be experimenting with more adventurous toppings next time!

Lorraine Pascale's Pizza

I really enjoyed Lorraine Pascale's latest series.  She makes delicious looking recipes but at the same time makes them look achievable!  I always either buy pizza, or buy pizza dough mix but I thought I'd give making pizza dough from scratch a whirl.  The recipe can be found in her book Lorraine Pascale's Fast, Fresh and Easy Food and she suggests some lovely toppings none of which I can remember right now! (I haven't got the book yet, hopefully the birthday fairy will be delivering it on Thursday!!!).

The basic recipe is

• 300g strong white bread flour
• 1 1/2 tsp salt
• 7g fast action yeast
• hole in middle
• 175ml water
• 3tbsp olive oil

Mix to form ball, knead 8-10 mins by hand, divide into 3 pieces.

I then rolled the dough out thinly on a floured work surface and topped with passata, peppers, ham and mozzarella. Pop on a non-stick tray in the oven for 10 minutes at 240C.  Verdict- kids and myself loved it, the base was much lighter than a bought pizza, I'll be experimenting with more adventurous toppings next time!