Supposed to do this yonks agoe, so here goes MTTG's recipe for pizza...it is fucking excellent like those stonebaked margherita cunts you get from the supermarket but undescribably superier, something about fresh dough and something about the freshness of ingredients you get which aint spoiled by that spongey dough you get from takeaways.
So dough:
3 and 1/2 cups of flour, cheaper the better; it seems to have more gluten, which your going to need, actually your going to knead but we will get to that. Mind if your digging flick kendal at the time you MAY use wholemeal you hippy shite.
Yeast one packet dried, but mostly if you have a supermarket bakery nearby they will give you fresh for free, if you ask bizzarely, I know its certainly an actual tesco policy having worked there...but no odds if it doesn't.
Olive oil.
Topping:
fresh or chopped you can blend, but passata i(sieved) s about 29p comes in 500ml cartons, you will use fuck all.
garlic, only one clove, but MTGG's top tip is buy 4 bulbs from an asian greengrocer for dirt cheap, seperate out gloves, bash them back of your knife so the skin peels easy and stick them in a blender with olive oil, jar that puree up, stick it in your fridge and it will last for months. Beats doing that tricky fine slicing or your shit mincer, they invariably are and you come away reeking of the stuff on your hand for hours, mind avoid that by coating hands in oil or garlic before chopping. You can work out how much is a clove of puree by amound of olive oil you put in. If you have gone for distinct texture of puree its about 5mls, a teaspoon.
Mixed herbs...cheaper the better weirdly and shitloads of it
Black pepper, shit loads. coarse mind, pref straight from grinder.
Now veg, we do a pepper, 3 mushroons all finely diced . half courgette the same diced and jalapenos just for the rush.
Add your own meat but I cant be fucked with the expense.
1.5 cups of water
Sugar or honey at 5mls a teaspoon. Honey for the those that want to fuck felicity kendal.
The Prep:
flour sieved in bowl;
Then slightly warmed water, not from the tap y,use kettle ,boil it or nuke it.
Obviously boil on your aga if your using wholemeal, you bougoise fucker, yeah in your wax jacket and huntingdon wellies with the loyal springer at your side.
Warm to about bottle temp
Then add yeast and sugar give ten mins to proof, yeasty bubbles on top= good shit.
Pour into flour mix up. Add Olive oil, plentifully.
Now knead like you never kneaded before motherfucka, thats right turn and fold turn and fold. You will get to spin as you practive this shit. As ramsay said you will turn into "grade a tossers"; the useless Glaswegian public school boy accent losing shite.
During this 20 min process i turn oven up to 100 then turn it off, after 10 mins which will give you the ambient temp required.
You need to leave it for a good while, punch it down reknead...it will work in 3 hours prob...it seems to be better if left for longer though. I got into habit of having a dough day and sticking 5 in the freezer and defrosting them on the day.
edit: i fogot to add the process thats important stick dough in a bowl and on a radiator or in that vaguely warm body tempp oven I advised earlier. Ot looks like marzian mutant goop fone wrong, as you will see, puch the shit out of it... you can bake know but repeated punch downs and rekneading make for the best.
Topping it:
so your fresh kneaded dough (needs to be elastic as fuck) is rolled out the passata spread and the herbs sprinkled liberally. Then your fine chopped veg and meat, needs to be precooked or prepared by other sulphite means...thus peperoni.
Cheese you can grate, or I find nicer and authenic to slice razor thin. Mind most supermarkets do mozzarella substitude which is veg oil and milk fats. Sounds nasty but your gonna grill the fuck out of it, so the finer details of nice cheese are missed. But your always going to want a mature cheese (value cheddar), cos that stuff is balnd as fuck, real mozzarella included.
Now your done, stick on baking plate or better for crispy base is pizza stone; holds the heat better like.
Now crank up to 200 odd celsius or as high oven will go (needs preheading to avoid sogginess) and put it on the pan or stone
