No 6. Pizza Board
Who doesn't LOVE pizza? Make pizza night a real occasion.
Pizza Board for Pizza Nights
from £179
Upgrade your pizza night with these stunning pizza boards. They can of course be use for all your other cutting and serving needs too.
A pizza base, from scratch
A pizza board this good deserves a base from scratch. Half an hour of hands-on work, a couple of hours of patient rising, and a much better Friday night.
Ingredients (makes three medium pizzas)
- 500g strong white bread flour, or “00” flour for a finer texture
- 1 sachet (7g) fast-action dried yeast
- 1 tsp fine salt
- 1 tsp caster sugar
- 2 tbsp olive oil, plus extra for the bowl
- 300ml warm water
Method
- Tip the flour into a large bowl. Stir the yeast in on one side, and the salt and sugar on the other. Yeast and salt don’t like to touch directly.
- Make a well in the middle. Pour in the warm water and olive oil, then mix to a soft, slightly sticky dough.
- Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Five minutes in a stand mixer with a dough hook will also do.
- Return the dough to the bowl, cover with a clean tea towel, and leave to rise in a warm place for 1 to 2 hours, until doubled in size.
- Knock back gently and divide into three. Roll or stretch each piece thin on a lightly floured surface.
- Top however the table likes it. Slide onto a hot pizza stone or an upturned baking tray. Bake at the highest temperature your oven will go, around 240°C fan, for 8 to 12 minutes, until the edges are blistered.
Tip: for a chewier base with deeper flavour, refrigerate the dough overnight after the first rise. The slow ferment does the proper work.
