Mary Berry Pizza Dough Food

PIZZA DOUGH

Steps:

• To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
• Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
• When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
• Preheat the oven to its highest setting.
• Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
• Bake the pizzas in the oven for 10-12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

MARY BERRY'S HOMEMADE PIZZA WITH PARMA HAM

Steps:

• 1. To make the dough, measure the flour, yeast and olive oil into a bowl. Add the garlic and salt (on a separate side of the bowl to the yeast), then gradually pour in the warm water (you may not need it all) and stir with a wooden spoon until combined and a soft dough is formed. 2. Tip on to a floured work surface and knead for 10 minutes into a smooth dough. Oil a large clean bowl, sit the dough in the bowl and cover with cling film. Place in a warm place and leave to rise for 1-1½ hours or until doubled in size. If making in a food mixer fitted with a dough hook, this will take about 4 minutes. 3. Meanwhile, caramelise the onions for the topping. Heat the oil in a frying pan, add the onions and fry over a medium heat for 4-5 minutes until beginning to soften. Cover with a lid and sweat over a low heat for about 15 minutes until soft. Remove the lid, add the sugar and balsamic vinegar, then turn up the heat and stir-fry for 3-4 minutes until golden brown and sticky. Set aside to cool. 4. Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot. 5. Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back. Use your fingers or knuckles to push the dough out into a circle about 30cm (12in) in diameter, slightly thicker at the edges to form the crust of the pizza. Place on a sheet of baking paper spread over a flat baking sheet. 6. Season the passata with salt and pepper and spread on top of the dough. Scatter with the caramelised onions, then scrunch up the Parma ham slices and arrange on top before adding dollops of the goat's cheese. Slide the baking paper with the assembled pizza on top on to the hot baking sheet and bake for 12-15 minutes or until golden on top and the dough is cooked. 7. Garnish with basil leaves, drizzle with olive oil and serve with dressed salad leaves. PREPARE AHEAD The dough can be made with a cold rise in the fridge up to 8 hours ahead; cover very loosely with cling film as it will more than double in size. The onions can be caramelised up to 2 days ahead. FREEZE The risen dough can be frozen up to a month ahead. Make double and freeze half, defrosting before shaping into a circle and adding the topping. MARY'S EVERYDAY TIP Instant yeast is a dried rather than fresh form of yeast, giving a quicker rise as it does not need to ferment. It comes in a packet (labelled 'easy blend' or 'quick' yeast) and will last for a long time in your store cupboard.

CARAMELISED ONION, GOATS' CHEESE AND PARMA HAM PIZZA

Steps:

• To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150-175ml/5-6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed.
• Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1-1½ hours or until doubled in size.
• Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.
• Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.
• Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust.
• Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats' cheese. Slide onto the preheated tray and bake for 12-15 minutes, or until golden and the dough is cooked.
• Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves.

PIZZA MARGHERITA IN 4 EASY STEPS

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

QUICK AND EASY PIZZA DOUGH

Steps:

• Mix 1 cup of flour with all other ingredients.
• Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
• Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
• Spread out onto greased pizza pan and top with your favorite toppings.
• Bake at 375 degrees for approximately 15 minutes. Enjoy!