Makes 3-4 medium pizzas
300ml: lukewarm water
1 tbsp: active dried yeast
550g: strong white flour
1 tsp: salt
½ tsp: ground black pepper
2 tsp: clear honey
2 tbsp: extra virgin olive oil
2 cloves: crushed: garlic
2 blocks: Mozzarella
For the base:
1. Pour 150ml of the water into a bowl. Put the yeast in and Stir to dissolve. Leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a different large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the flour, and pour in the yeast mixture, mixing to form the dough. Add water, a wee bit at a time until you get the right consistency.
4. Flour your work surface and your hands then knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl and put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down.
7. Remove from the bowl and knead again until smooth.
8. Divide the dough into however many portions you want.
9. To shape the dough, lift a ball of it on to a floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
10. Place the dough on your floured baking trays/pizza trays.
For the sauce:
1. Put some olive oil into the pot and quickly fry off the garlic.
2. Pour in the passata.
3. Sprinkle in some oregano.
4. Add salt, sugar, pesto and tomato puree to taste.
5. Cook until hot.
For the pizza:
1. Layer on the sauce and place slices of mozzarella on top.
2. Put on toppings of choice.
3. Bake in an oven.
Ainsley: Pancetta, mushrooms, pineapple chunks, chillis.
This camp yet manly combination was easily our favourite, much like the man himself. Plenty of good quality meat, some Jamaican influence and a little bit of cheeky spiciness and you better be ready to tickle those taste buds. Pancetta is perfect for pizza.
Gordon: Red peppers, courgettes, red onions.
This slightly up-market Michelin star effort makes a nice, refreshing change from all the usual crap you get.
Nigella: Chicken tikka, mushrooms, red peppers, chillis.
Nigella was really hot. She was so big that we barely managed to fit her in our mouths. At the end none of us were able to finish her off, so I put her away and had her in the morning. Eating Nigella was complete indulgence.
Our pizza was absolutely delicious. The best way to describe it is that it was comparable to having pizza at a fancy restaurant. It just tasted so fresh!
My only regret was that the recipe for the dough was stolen from none other than the fat, bearded bastard we all know as AWT. That’s what you get when you delegate duties to your sous chef…