Make this classic pizza with the kids and once they have mastered it you can try endless variations by changing the topping.
Equipment: one large and one small bowl, large metal spoon, clingfilm, kitchen scissors, rolling pin, two baking sheets, tablespoon.
Preheat the oven to Gas Mark 9, 240°C, fan 220°C. Tip the flour, salt and yeast into a large mixing bowl. Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough.
Dust the work surface with more flour, then tip out the dough. Knead until the dough starts to feel elastic and smooth, about 10 minutes.
Clean and lightly oil the mixing bowl, and then return the dough to it. Cover the bowl with a sheet of clingfilm coated in a little oil to stop the dough from sticking. Leave in a warm place until the dough has doubled in size, about 1 hour.
Make a tomato sauce by stirring together the garlic and passata. Snip or finely chop a couple of basil leaves, add to the sauce and season.
Lightly flour 2 baking sheets and the work surface. Knock the air out of the dough by punching it down, and then divide it into 2 pieces. Use a lightly floured rolling pin or your fingers, to press out the dough into two thin circles. If you’re pressing out the dough, start with a ball of dough and flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go. Eventually you’ll end up with a nice round circle. Carefully lift the circle onto a baking sheet, and spread out with your fingers until about 30cm (12in) wide. Repeat.
Spoon over the sauce, leaving a border of about 1cm (1⁄2in). Tear the mozzarella into pieces and scatter over the pizza, along with any toppings. Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp. Scatter over some remaining basil leaves to serve, if you like.
Once you’ve mastered the basics, there are loads of different variations you can try. Toss a handful of rocket with some olive oil and a little seasoning, and use to top a hot pizza. Or crack an egg into the centre of each pizza towards the end of cooking. Bake until set. For a calzone, spread the filling over half the pizza, then fold over into a half circle, seal the edges and bake at Gas Mark 7, 220°C, fan 200°C for 15 minutes, until puffed up and golden.
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