I bought this donna hay magazine back in 2009 because I was attracted to the cover picture then. I was so inspired to make the exact same pizza, but somehow never gotten around to do it, until now.
homebaker gathering because there was a private joke about Jamie Oliver's pizza stone. Found out recently that this group of friends also bought the same pizza stone after that gathering. LOL!
And still, I didn't manage to attempt making a pizza at all and kept the pizza stone tucked in my cabinet all this while! I even attended a hands-on pizza workshop in March 2013 :p
Finally last month (Dec 2013), I decided to stop procrastinating and used my JO pizza stone for the very first time. I wanted to serve pizza for a baking play date and decided that the kids could create their own versions with different toppings of their choice. So first, I did a test bake, followed by a large batch enough to feed all the kids and adults who attended. It was a fun affair indeed; my kitchen was turned into a pizzeria and it was cool to watch golden crisp pizzas emerged one after another from the ovens.
Conclusion, making pizza dough was not daunting at all, in fact it was easy peasy :p Since then, have been making pizza quite often :)
This tomato and cheese pizza is so easy to put together with only pizza dough, tomato sauce base, cheese and tomato required. Oh it tastes so good, really a comfort food that can be eaten anytime! I just need to make a batch of pizza dough, divide into individual portions and freeze them. Whenever I feel like eating pizza, I would defroze a portion or two, add the bases and toppings and voila, homemade pizza
So does mine look like the one on donna hay cover? Kekekeke.
Tomato and Cheese Pizza
(recipe reference from donna hay, issue 47, Oct/Nov 2009)
Basic pizza dough
Base and toppings
- 1 tbsp instant dry yeast
- 1 tsp caster sugar
- 250ml lukewarm water
- 375g all purpose plain
- 1 tsp sea salt flakes
- 1 tbsp olive oil
- Store bought tomato/pasta sauce
- Assorted cheese such as Mozzarella, Parmesan, Cheddar (I just buy ready grated mixed cheese for pizzas)
- Cherry tomatoes
- Basil leaves (optional)
- Place yeast, sugar and water in a bowl and mix to combine. Set aside until bubbles start appearing on the surface (should be around 5 mins), this means the yeast has been activated.
- Place flour in a large mixing bowl, make a well in the centre and add salt, olive oil and yeast mixture. Using a spatula or well-floured hands, mix the ingredients together till a dough forms. Alternatively, mix the ingredients using dough hook in an electric mixer till dough forms.
- Knead dough on a lightly floured surface for 5 to 10 mins until smooth and elastic. Divide dough into desired ball portions and place the dough balls into a lightly oiled bowl and clingwrap the bowl. Set aside to proof at a warm place till dough balls double in size. After proofing, the dough balls can be clingwrapped and kept in freezer till ready to use.
- Preheat oven together with the pizza stone at the oven's maximum temperature. Mine's 275 degree celsius top and bottom heat mode.
- Take a dough ball, knead lightly for a few seconds. Place the dough on a piece of parchment paper, flatten and roll out into desired shape and thickness. The thinner the dough, the more crispy it will turn out. Thicker dough will result in more bread-like pizzas.
- Top with tomato sauce, followed by grated cheeses, then tomatoes.
- Place the pizza with parchment paper into the oven on top of the pizza stone. Bake at 275 degree celsius for 10-12 mins.
- Top with a few basil leaves and best served hot.