Pizza throwing is more than a baking skill – it's a performance art. Our baking maestro demonstrates how to perfect a crisp base and rich, tomato topping
Though using beer for pizza dough might sound radical, it's just a straightforward way to add malt. If you replace the beer with water, think about adding 1 tbsp malt extract or brown sugar to help the crust colour quickly. Italian 00 flour makes a softer dough than the same weight of strong white flour, so if you're using the latter you might want to add a little more liquid.
1 Pour the water and beer into a large mixing bowl, then whisk in the yeast. Add the oil, flour and salt and mix to a dough. For an extra-soft dough, take the beer to 200ml (even more with strong flour). This makes the pizzas trickier to shape but gives a lighter, crisper crust.
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2 Leave the dough for 10 minutes then lightly knead it for 10 seconds on an oiled worktop, stopping when it starts to stick. Return the dough to the bowl, cover and leave for 90 minutes in a coolish room. To store some for later, either keep covered in a bowl or ziplock bag for a few days in the fridge or cut into portions and freeze on a tray lined with baking paper. Thaw or bring to room temperature before using.
3 To make the finished crumb even lighter, stretch and fold the dough. This technique, which you can use on bread dough too, will increase the size of the air bubbles in your dough. Oil the worktop once more, dimple the dough out into a rectangle, then pull one side of the dough out and fold it back in upon itself. Do the same with the other side, then rotate the dough through 90 degrees and repeat the dimple, stretch and fold steps once more. Return the dough to the bowl to rest for 30 minutes.
4 Divide the dough into five 200g pieces. Dusting a little flour over your hands and the top of the dough, shape each piece on the worktop so the outer surface becomes taut and the dough forms a ball. Place these pieces on a large floured tray, cover with a cloth and leave for at least 30 minutes. This allows the dough to relax, making it easier to shape.
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5 For the best result, heat the oven to 240C/220C fan/465F/gas mark 9 with a baking stone inside – I use a solid steel Welsh bakestone – and have a stout piece of card about 30cm wide to use as a peel to shovel the pizza on to the hot stone. Alternatively, line a baking tray with nonstick paper or dust with flour. Flour a piece of dough, your hands and the worktop then dimple the dough out into a circle. Now get your knuckles underneath it and stretch the dough out to a width of about 20cm.
6 Flour your card peel well, stretch the dough out on it (or on the tray) again, to 30cm across, then dimple the edges with your fingertips, leaving a 1cm border. Quickly spread tomato sauce up to the edges and top modestly with mozzarella, olives etc, shaking the peel occasionally to check it hasn't stuck. Slide the pizza on to the hot stone and bake for about 10 minutes.
Liquids evaporate quickly from a frying pan, yielding a thick, rich sauce in the fastest time and freeing you from expensive jars of readymade.
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1 Put the oil in a pan with the onions, garlic, 75ml water and a big pinch of salt. Boil until the water evaporates and the onion and garlic are sizzling and translucent.
2 Add the tomatoes and cook until almost dry, then add the tomato paste, chilli and oregano. Cook until the sauce just starts to catch on the base of the pan. Add salt to taste, then scrape on to a dinner plate to cool quickly. Use when cold. Keep what you don't use in the fridge for up to a week, or freeze.Round, rectangular or rolled, these creative slices will have your tastebuds travelling the world by the mouthful. Choose your toppings and load your experimental bases …
– mini pizzas – vary according to what's in season and available. Try sliced roasted courgettes with halved cherry tomatoes and ricotta cheese or sliced artichokes with parmesan shavings and chopped fresh parsley.
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1 Put both flours into a bowl. Make a well in the middle, crumble in the yeast and add the sugar and 100ml lukewarm water. Mix a little of the flour into the yeast-and-water mixture and leave to rest for about 15 minutes.
2 When the mixture begins to bubble, add the oil, salt and 200ml lukewarm water to the bowl. Mix well, then turn out on a lightly floured surface. Knead the dough for about 10 minutes until smooth and soft, but not sticky. Add more flour if necessary.
3 Place the dough into an oiled bowl, cover with clingfilm and refrigerate overnight. The following day, take the dough out of the fridge and let it rise further for about 1 hour. Alternatively, if you're making the dough on the day, leave it in a warm place for about 1½ hours or until it has doubled in size.
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4 Preheat the oven to 200C/400F/gas mark 6. Punch the dough down and divide it into about 14 pieces. Dust the work surface with a mixture of flour and semolina, and roll the pieces out to make 10-12cm circles. Brush a baking tray with oil.
5 Evenly scatter your chosen topping ingredients over the circles of dough. Lightly spread them out, but make sure you leave a 1cm margin around the edges.
1 To make the base, mix the yeast and sugar with a little warm water. Leave in a warm spot for about 15 minutes, until the liquid froths.
Recreating The
2 Sift together the flour and salt, making a well in the centre. Pour in the yeast, mixing the flour in from the sides as you do so. Gradually add the milk and olive oil, finishing with as much water as it takes for the dough to bind.
3 Knead for 10 minutes until smooth. Rub a little oil over the dough, place it in a clean bowl, cover with a damp cloth and leave in a warm place for 1½ hours.
4 De-stalk and wash the spinach. With water still clinging to the leaves, cook over a low heat in a covered saucepan for about 4 minutes. Turn it regularly, so the spinach at the bottom doesn't burn. When cooked, squeeze out the moisture and chop.
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5 Heat 5 tsp olive oil in a frying pan and gently cook the onion, until it just softens. Add the garlic, spinach and seasoning. Fry for another 4-5 minutes, until the spinach is quite dry.
6 Put metal baking trays into the oven to heat at 210C/425F/gas mark 7. Knock back the pizza dough and separate it into four balls. Using a little flour, roll into irregular ovals. Put these on to separate lightly floured baking trays. Cover loosely with clingfilm and leave to prove for another half hour.
7 Divide the spinach mix between the pizzas and top with feta. Drizzle with a little olive oil. Lightly oil the warm baking trays and transfer the pizzas on to them. Cook for 5 minutes. Scatter pine nuts on top and cook for another 3 minutes until the dough is firm and lightly coloured. Scatter pomegranate seeds and black pepper over the top, then serve.
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Adapted from Crazy Water, Pickled Lemons by Diana Henry (Mitchell Beazley/Octopus). To order a copy for £12.79 (RRP £15.99), visit guardian.co.uk/bookshop or call 0330 333 6846
The sunny Côte d'Azur on the coast of France next to Italy is encapsulated in this flavoursome French-style pizza, much loved as a snack or as an appetiser served with drinks.
2 Heat the butter in a frying pan. Add the onions and cook over a low heat for about 20 minutes, stirring regularly so they don't burn. Set aside to cool slightly before using.
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3 Place the pizza base on the prepared tray. Brush with a little oil, then spread with the cooked onions, leaving a margin of about 2cm at the edges. Decorate with the anchovy fillets, making a crisscross pattern of five diagonal rows and columns. Arrange the olives and thyme between the anchovies and season with a little black pepper.
A Taste of France by Gabriel Gaté (Hardie Grant). To order a copy for £10.39 (RRP £12.99), visit guardian.co.uk/bookshop or call 0330 333 6846.
Potato pizza is an Italian classic that you don't see very often. This rendition is pretty traditional. The potatoes are soaked in salted water first, which extracts some of their moisture, causing them to cook more quickly and making them firmer.
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1 In a mixing bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hands, mix until well combined, which should take at least 30 seconds. The dough will be quite stiff rather than wet and sticky. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume,
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