Paul’s perfect homemade pizza

The Evanietta, as named by our good friends the Jelberts. Paul has been perfecting these pizzas cooked on the gas bbq for the past two years. They are now a firm favourite with the family and a fair few of our friends.

Compliments have included

"The best pizza in Singapore "
" The best pizza I have ever tasted"

Our dough recipe is popular, here it is

Thin crust Italian style pizza dough

1 packet active dry yeast 

 1 t sugar

 1 cup warm water 

2 3/4 cups all - purpose flour 

 1/4 cup wholewheat flour 

 1 t salt 1 T extra virgin olive oil 

 

Dissolve the honey in 1/4 cup of the warm water. In a large bowl combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix until the entire mixture forms a ball. Knead by hand for 2-3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp tea towel. Leave to rise for 2 hours. Divide the dough into 3 or 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Cover the balls with a damp tea towel and allow to rest for 1 hour (at this point the balls can be wrapped in plastic and refrigerated for up to 2 days). Roll out thinly, transfer to cookie sheet /pizza stone. Add toppings. Cook at 230 degrees C for 10 - 12 minutes. Or. Pre bake base for 2 mins, then add toppings and bake again for a few minutes.