There’s nothing like a pizza party to bring friends and family together!
Make up the dough, get the sauce made, have a variety of toppings for everyone to tailor-make their own masterpieces… & let the party begin!
Make a double or triple amount of dough & sauce & you can cook for a crowd.
TIMETABLE TO PLAN FOR A 6PM PARTY:
3.30PM – MAKE THE DOUGH & LEAVE TO RISE
Makes 6 pizzas (or 8 if you prefer super-thin!) – Multiply up recipe quantities if you need more pizzas!
500g Italian Tipo “00”, plus extra for dusting
1 x 7g sachet dried yeast
100ml of warm water
100ml beer (Replace with 100ml of water if you prefer, although beer is more tasty!)
1 tsp Salt
1 tbsp Sugar
2 tbsp Oil
PREPARING THE DOUGH:
Mix the flour and 1 tsp of sea salt. In a separate bowl mix the yeast, sugar, 1 tbsp of oil, 100ml of warm water & 100ml beer together.
Make a little hole in the centre of the flour and pour the liquid in.
Knead to an elastic dough, then cover bowl with cling-film (or a clean plastic shower cap does the trick too!) and leave to rise for 1 hour 30 to 2 hours; make sure dough has at least doubled in size.
Once risen, carefully split the dough in to six balls, cover & leave for at least 30 minutes in the fridge- the longer the better for a crispier base, but not longer than 24 hours.
TIP:If the dough gets a little sticky when kneading, use olive oil on your hands to knead instead of flour. The more you knead, the better your dough, so roll up your sleeves and enjoy!
4PM PREPARE PIZZA TOPPINGS & SAUCE
1 x tinned tomatoes
4 tbsp extra-virgin olive oil
2 pinches of salt, pepper to taste
1 or more garlic clove(s)
In a food processor, whiz together whole canned tomatoes, a splash of olive oil, the garlic and a sprinkle of salt. To make the sauce richer and infuse the flavours, reduce the sauce until thick over a low heat. Season further to taste. Keep your leftover sauce refrigerated or freeze.
HERE ARE A FEW TOPPING IDEAS:
This list is not extensive…Just a few suggestions to get you started!
Italians often have pizza ‘Bianco’ which means without the tomato sauce, rather than ‘Rosso’ (Red). Whatever your preference, experiment with different combinations to make your own masterpiece! Share your favourites and happy snaps on our Instagram feed.
Garlic oil: Blend a peeled, full bulb of garlic cloves with a teaspoon of sea salt, ground pepper, 200ml extra virgin olive oil and 100g butter or margarine.
Thin sliced garlic
Fresh Herbs: Rosemary, Basil or Thyme
Dolcelatte or Gorgonzola blue cheese
Sliced red onions
Courgette (sliced paper-thin through a potato peeler)
Sliced Proscuitto and Rocket leaves – (both best added after cooking in our opinion!)
Divide your dough into balls – around the size of a tennis ball (depending on your pizza thickness preference) & sprinkle a little flour on the surface so they don’t stick – cover with a very damp tea towel until you use them.
5.30PM – FIRE UP YOUR DeliVita OVEN!
5.45-6PM – START MAKING YOUR PIZZAS
Roll/spin the dough, then put it onto the peel & place your toppings on. Don’t leave the uncooked pizza sat too long on the peel or it may stick!!
…and then COOK!
One by one the party can enjoy their creations!
We always enjoy a little healthy competition & play the Great British Pizza-off!