I make my own pizzas all the time but I am a fan of using pita bread or tortilla wraps as my base. I like it because it’s quick and easy but mostly because I don’t like doughy dough, so it solves that problem too.
I had never actually made my own pizza base before but the other night Matt was making pizzas from scratch and I wanted to play along! We used a recipe from the gorgeous Smitten Kitchen cookbook, though I think it may be (or really similar to) this one from the website. We both topped our pizzas with fresh mozzarella, lightly fried courgette and red onion as well as red pepper, button mushrooms, cherry tomatoes and fresh basil. I also added chilli flakes and dried mixed herbs to mine for that extra kick.
We cooked the pizzas on Matt’s new pizza stone by Jamie Oliver, which is supposed to make the pizza bases extra crispy. It was a bit tricky trying to get two hot pizzas with one pizza stone but we managed… sort of. (Matt insisted he didn’t mind lukewarm pizza.)
We were pretty pleased with the pizzas when we pulled them out of the oven but to be honest, we didn’t love them… I think we needed to be braver and roll our dough out thinner. Mine was a fair bit thinner than Matt’s but it still rose quite a lot in the oven and I ended up with a crust of around 1cm in depth, which wasn’t really what I was looking for. I found the dough a little too bland and yes, doughy, but again, I think that’s my fault for not rolling it thin enough. The toppings, on the other hand, were delicious and the pizzas looked pretty so still a win, right?!