Make pizza tonight. No yeast dough, easy to make

Making pizza doesn't need to be difficult or too messy. We do make this a little too often but everyone eats it, i can add any toppings including all the hidden vegies and i always get the top mum award :)

HOME MADE PIZZA

Dough

• 1kg Greek Style Natural Yoghurt (i usually get the less fat one)
• 4 cups Plain Flour - plus have an extra cup on hand for rolling and sometimes mine needs a bit more i think because of the variables in the yoghurt
• 2 teaspoons Ground Paprika mild (optional just gives the base a little more flavour you could use another spice or herb)
• 2 tablespoons Chia seeds. (optional)

This base doesnt need time to rise as it doesnt have yeast. If you make it in advance keep it in the fridge but it will be sooooo much easier to work with and roll out when it is at room temperature so dont forget to take it out with enough time.

I make my dough into serving size weights balls first then i know they'll all be even sized pizzas.

I go on about 320g (this is a hand felt measure from years of experience but its pretty close)

This dough will give you 6-7, "medium" 20cm diameter really thin bases. So you can make them thicker if you want you'll just get less of them.

Pizza Sauce

• 250ml Passata. (If you can only find large bottles seperate it evenly into zip lock bags and freeze.)
• 2 Tblsp Tomato Paste
• 1 Tblsp Dried Oregano 
• (I dry and crush my own but you can use the jars no probs.)
• 1 Tblsp Crushed Garlic (jar garlic is fine)

Toppings

I love to experiment with the toppings.

I have a great Deli near by and i try anything the Deli man suggests to me.

Here's some of our regular pizzas:

• Salami, Finely sliced Spanish Onion, Chopped tomato and Fetta
• Potato (as thin as possible) with Primma Donna or Parmesan
• Mortadella Mel de Olise (olives) and Egg. Just one egg whisked and poured over grated tasty.
• Sliced Tomato, Halloumi and Mint (my favourite)
• Hot Salami, cooked beef mince, chopped tomato and fetta. 
• Potato, a little grated zucchini, garlic and panchetta
• Ham and  grated zucchini
• Anchovies, sopressa and tomato
• Ham, salami, capsicum, mushroom and onion
• Metwhurst, mushrooms and spanish onion
• Ham, capsicum, mushroom and anchovies
• Salami, mushrooms and anchovies

How To Top Your Pizza

My general layering works for overall even cooking these are just the way we do it i learnt this from when i made pizzas as a second job for many fun years.

1. sauce all the way to the edge.

2. cheese on first

3. meats

4. mushrooms

5. all other toppings

6. only a little cheese on top

Tips

• If using potato slice with a mandolin or slice really really thin and even. dont over lap.
• Less is more! If you put too many toppings the base may not cook and it'll be too heavy to pick up to eat.
• you're bases are thick put them in the oven a few mins to start cooking before you put toppings on them.
• If you pull your pizza out and the base hasn't cooked enough but the top is done i have a couple of times put the tray straight on a hotplate on the stove. This will cook really fast so don't take your eyes off it.
• If i'm making alot and i only have four trays i put the pizzas on baking paper then i can slide them on and off trays and onto cutting boards and plates with ease.

Happy Pizza Making

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