If you are anything like me, you LOVE to watch cookery shows (OK, so it might actually be an obsession when most of your Humax is food!) and I absolutely love cookery books too. I flit between my favourite chefs, but Hugh Fearnley-Whittingstall definitely caught my eye with his River Cottage Veg book and my favourite go to is Hugh’s Magic Dough, which is perfect for pizzas!
One thing that I have noticed during my food show jollies is the amount of junk food and crazy food that you can get out there (and I imagine a WHOLE new world of food waste) and although some of them make me fancy some junk, most of the time I just think ugh! However, my favourite cheeky food is pizza, especially when it is homemade and not smothered with that weird ‘cheese’ they put on them.
So when I discovered Hugh’s Magic Dough, I was insanely pleased because it is simple, quick and works every single time. And it makes the most delicious thin crust too that doesn’t go soggy in the middle. Win!
I know you can find it elsewhere on the web, but here’s the recipe (it makes it easier for me to find this way and I hope it does for you too – obviously when you come back for more meal plan ideas!) 🙂
250g strong white bread flour
250g plain white flour
5g powdered dried yeast
1 tsp salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting
In a large mixing bowl, combine the flour, yeast and salt
Make a well in the middle of the dry ingredients and add the water and oil
Mix together until it forms a dough
Turn out onto a floured surface and knead until smooth and silky
This bread recipe is great for pizza bases, flat bread and, to be honest, whatever your imagination wants to create! I can imagine that they would make fantastic mini calzone or even tasty cheesy bread sticks. The only thing stopping you is your imagination on this one!
For me, when I am making pizza, I like to roll a small amount of dough out on to a surface and then pop onto a baking sheet which has been scattered with polenta, then pop it in the hot (preheated as high as it’ll go) for about a minute just to make sure the base s cooked through for the middle – especially if you’ll be using an oily base sauce such as pesto.
I’ll be adding my pizza topping recipes in the coming weeks as I catch up with things over here, so keep your eyes peeled!
What is your favourite pizza topping? I’d love to give it a try – and maybe it’ll get featured! How cool would that be?
The nutrition facts for are for 2 large pizzas – we like to save some for left overs the next day so make them BIG!
- 250g strong white bread flour
- 250g plain white flour
- 5g powdered dried yeast
- 10g salt
- 325ml warm water
- About 1 tbsp olive oil
- 1 handful coarse flour (rye, semolina or polenta), for dusting
- In a large mixing bowl, combine the flour, yeast and salt
- Make a well in the middle of the dry ingredients and add the water and oil
- Mix together until it forms a dough
- Turn out onto a floured surface and kneed until smooth and silky