Pizza From Scratch

We all have at least one pizza night a month (I personally have one every Friday) but often the pizza or the base has already been made for you. Last week my mum set me a challenge to make a pizza from scratch. Once you have the base done it is up to you but I'm a Margherita girl so this recipe is based on my taste. Anyways, when you have a Margherita you can still make it into anything without taking anything off the pizza. I'm sure you're tired of me nattering on so let's start baking!!

You will need

650g/1lb 7oz '00' flour (or strong white flour), plus extra for dusting

7g dried easy-blend yeast

2 tsp salt

25ml/1fl oz olive oil

50ml/2fl oz warm milk

325ml/11fl oz warm water

passata and other toppings, for baking

Method

1. To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours until doubled in size.

3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.

4. Preheat the oven to its highest setting.

5. Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) and cheese over each pizza base and top with your favourite toppings.

6. Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.