Pizza Night

Saturday night in Landcroft House is often pizza night. Our Scrap, like every toddler I've ever met, is mad for pizza. I like the delivery people Firezza but Roberto's not keen and you know, I don't like to argue, so instead, I get the plainest ones Pizza Express do and add ham for Scrap and a few slices of chorizo and pickled chilli for us. And sometimes, if it hasn't been a hectic day, I make it from scratch.

* For a really good pizza dough use the Italian superfine ‘00’ flour. Otherwise, choose a plain, strong bread flour.

* Semolina is better than flour for rolling out the dough and gives a crispy bottom.

* The oven needs to be at least 200C before you put the pizza in

* There’s no place, ever, for chicken or beef on a pizza.

Basic pizza dough
250g strong plain flour
1/2 tsp table salt
7g sachet easy-blend yeast
2 tbsp olive oil
125ml warm water

Mix together the flour, salt and yeast then make a well in the centre. Add the oil and water and bring together to make a soft dough. Sprinkle over a little flour if the mixture feels too sticky but make sure it’s not dry.

Tip the bowl onto a lightly floured surface and knead for 10 minutes, sprinkling with flour when needed, until the dough is smooth and stretchy.

Rub some oil over the surface of the dough then place in a large bowl. Cover the bowl with a tea towel and leave for about an hour until the mixture has doubled.

Knead the dough for two minutes until the excess air is knocked out then roll out and top. Leave for 20 mins or so to rise while the oven gets hot. Bake.