Auntie Loulla is a fabulous chef and owner of the award winning Greek restaurant Kosmos in Manchester. She recently showed my little Oliver how to make pizza and he loved every minute of it. Her recipe really makes perfect pizzas for kids!
For the pizza dough:
650g/1lb 7oz Italian 00 flour or strong white flour
7g sachet of easy-blend yeast
2 tsp salt
3 tbsp olive oil
400ml/14 floz warm water
For the topping:
1 x 400g/14oz tins San Marzano tomatoes
1 clove of garlic
1 large cow’s milk mozzarella balls, cut into large pieces
16 basil leaves
100g/4oz pecorino or parmesan cheese coarsely grated
Freshly ground black pepper and sea- salt
4 tbsp Olive oil
To make the dough, place the flour, salt, olive oil and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the warm water, gradually mixing in the flour to form dough. If too wet, simply add more flour. Tip out onto a flour work surface and knead for about 5 minutes until smooth and elastic. Transfer to a clean bowl, cover with a tea towel and leave to rise for 1-2 hours or overnight, until it doubles in size.
Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
Remove the dough from the bowl and knead for a couple of minutes, then divide into 4 balls. Roll each out onto a lightly floured work surface 20cm/8in in diameter and 5mm/1/4in thick or the thickness and size you prefer.
Place the tinned tomatoes with the garlic into a food processor and blend to a puree. Spoon the tomato puree thinly over the pizzas, scatter over the mozzarella and pecorino, drizzle over olive oil and add a few basil leaves and season with salt, pepper and a little oregano. You can of course, add other toppings if you like.
Slide each pizza off the baking tray directly onto the heated baking tray or a pizza stone in the oven and cook for 15 minutes until golden-brown and crisp.
Photographs © Peter Broadbent.
Recipe ©Loulla Astin.