Pizza is probably the meal I eat the most. Not actually through choice, but because it's my boyfriends favourite, and we have 'Pizza Friday', every week without fail we make our own. Here I'm going to give you some advice on what I find works best when making homemade pizza, but the great thing is that it can all be customised to suit your taste.
For the pizza dough, I've tried out quite a few recipes but I've found the best one to be this by Jamie Oliver. Every two weeks I make up half of this recipe, use it to make two pizzas that same day, and then freeze the rest in portions for two pizzas the next week. I roll the dough out as thin as possible, with a rolling pin on a floured surface, and then I transfer the dough onto baking paper to finish with sauce and toppings. As you can see from the picture below, I don't really worry about getting a rounded shape...hey, it's rustic!
When it comes to sauce, I've tried making my own using chopped tomatoes with oregano, basil and garlic, and while it tasted good, it made the base quite soggy. The same happens with passata, so normally I just use tomato puree on it's own, which is good for me as I like the intense flavour it adds to the pizza.
Toppings are a personal thing, but my favourites would have to be pepperoni, olives, prosciutto and onion, but you can add anything you want. Normally I like to experiment with recipes, but in my opinion pizza is one of those things you want to keep simple. At the end of the day, it's comfort food, and I want to use things I know I'm going to like. When baking the pizza, make sure to preheat your oven to the highest setting possible, and this way it should only take around 5 minutes to cook, but be sure to check regularly.
