Homemade pizza

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Meat feast pizza recipe

Ingredients

First make the dough. Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface lightly with flour, turn out the dough and knead for 5 mins until smooth. Cover with a tea towel. At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

For the pizza sauce, put the shallots, garlic, oregano, chopped tomatoes, tomato purée and most of the basil into a pan. Cook over a medium-low heat for 25 mins, until you have a thick sauce. Season, scatter over more chopped basil and spread over your pizza base.

On a floured surface, roll out the dough into a thin 22cm circle. Slide it on to a preheated baking sheet.

Spray a non-stick frying pan with cooking spray and place over a medium heat. Add the onion, garlic and beef and cook until the beef is browned. Stir in the sauce, reduce the heat and cook gently for 8-10 mins or until the beef is cooked through.

Meanwhile, put the onions in another non-stick frying pan over a medium heat. Fry for 5 mins or until cooked through and set aside. Preheat the oven to 200°C, Gas 6. Spoon the beef over your pizza base and scatter the onions strips and mozzarella on top.

Bake for 15-20 mins. Scatter with basil and serve.

Self rising flour

Spinach

Minced meat

Dried yeast

Onions

lean mince (browned off)

Grated mozzarella

Grated cheddar

Method

Shape dough into a circle and stretch dough onto floured pizza base

Spread tomato sauce close to the edge of the pizza

Add grated cheddar and mozzarella

Add Meats

Cook in top shelf of an oven at 220ºc for 10-15 mins

Add sprinkle red pepper flakes if you like it spicy.

Once your pizza is cooked, Falco recommends using a metal pizza peel to remove it from the oven. He also suggests transferring it to a wired rack before serving, where it can stay crisp and not soak up any possible condensation

Serve and enjoy your deliciously homemade pizza baked with love and spontaneously