You are reading Home Made Pizza, a journal article published on June 15 2008 and written by Keir Whitaker

Home Made Pizza

by Keir Whitaker 

Home made pizza MK 1Over the last few weeks I have been attempting to perfect my home made pizza skills. It all started a couple of weekends ago when the fridge was bare apart from a few vege’s and cheese. The only issue was a distinct lack of yeast. As it turned out this isn’t a problem.

After scouring the web it turns out you can easily rustle up a pizza base with flour, oil, milk and baking powder (all of which were in the cupboard). The recipe I found was in cups but it doesn’t seem to matter, as long as you use the same cup for all measures it seems to work.

The ingredients

  • 2 cups plain flour
  • 3/4 cup milk
  • 1/4 cup oil
  • 2 tablespoons baking powder

Whack it all in a bowl and need until it forms into a dough like substance. Use extra flour to take out the wetness as required. It seems to work better if you leave it for a few minutes after preparing it. The first attempt had a relatively moist base so I now pre-bake it for about 8-10 minutes which definitely improved the end result.

For toppings I made a simple tomato base which consisted of passata, tomato puree and a squirt of tomato ketchup. I topped that with some oven top griddled aubergine and peppers, ripped up mozzarella and green pesto. It normally cooks in about 15 minutes. Total time from idea to plate about 40 minutes.

The next step is to try a yeast dough base. How hard can it be?

Feel free to hook me up with any dough tips.

9 Comments

  1. Adam

    June 15th 2008 at 8:19 pm

    “doughbase” - sounds like the perfect name for a fantastic application to manage pizza recipes - perhaps in a repository style? Users could submit tickets about how they would improve said pizza? (perhaps an inside joke there though)

  2. Vero Pepperrell

    June 15th 2008 at 9:41 pm

    Awesome - nothing quite like a bit of resourcefulness to get that extra satisfaction out of rustling up a meal out of thin air (or cupboard basics)

    I’ve just had a huge BBQ dinner, yet your recipe makes me fancy cooking. I’ll hold that thought til tomorrow evening…

    Great meeting you on Friday! (exclamation mark used and well deserved here, whatever Ted might say)

    Cheers,
    Vero
    PS - Adam sounds like a right nerd :P “Doughbase” LOL

  3. Alison Dodsworth

    June 15th 2008 at 9:43 pm

    No dough suggestions. But I always keep pittas in the freezer to use as a base (M&S are the best) and put them straight in the toaster for a couple of minutes then add your toppings and place in the oven.

    I always find pasata rather acidic. Try 400g tin off chopped tomatoes, couple of fresh basil leaves, teaspoon of olive oil and (most importantly) teaspoon of sugar. Shove it all in frying pan and let it reduce down, it’s really quick and tastes scrumptious. God, it’s official, I’ve turned into my mother!

  4. Keir Whitaker

    June 25th 2008 at 8:18 pm

    @Alison Thanks for the ideas. I will be trying them out soon for sure.

    @vero Adam is a very cool nerd! He is responsible for creating EventStream, the Carsonified event management system. Top notch Rails guy if you ever need one.

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