We love pizza, in fact the one thing we miss about living ashore was the pizza oven we had installed in our old house for The Skipper’s 40th birthday. Best. Thing. Ever.
We have learnt to adapt from shore to ship so to speak and found a way to still enjoy homemade pizza, Italian style, not the Westernized version they call pizza at most restaurants here in Australia.
Here’s the recipe we adapted from an old Jamie Oliver recipe and made our own. First rule of pizza – make your own base.
Best Pizza Dough recipe
- 800g baker’s flour or pre-purchased bread mix (our favourite is the whole grain version)
- 200g semolina
- 1T sea salt
- 2 x 7g sachets of yeast
- 1T caster sugar
- 4T Extra virgin olive oil
- 650ml lukewarm water
- In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Sieve the flours and salt onto a clean work surface and make a well in the centre. Pour the yeast mixture into the well and use a fork to bring the flour in gradually from the sides until it comes together. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large oiled bowl and cover the top with a damp tea towel. Pop it somewhere warm to prove for about an hour or until it’s doubled in size.
- Now remove the dough to a flour dusted surface and knead it around a bit to push the air out with your hands. This is called knocking it back. You can use it immediately or store it wrapped in cling film in the fridge or freezer until you need it. Divide it up into balls, should make about 7-10 small pizzas, we always have too many!
You can make your own sauce out of cooked tomatoes (skins removed) and some fresh herbs and olive oil but we just use a jar of pasta sauce with herbs.
- marinara mix with added garlic marinated overnight, halved cherry tomatoes
- garlic prawns and fresh herbs
- ham and pineapple with cherry tomatoes for the girls
- Italian sausage – just squeeze out small amounts over your pizza into little bite size amounts. Add vegetables or just herbs
- Mushrooms, capsicum, zucchini, cherry tomatoes and fetta
We like to serve them we a bottle of chilli oil, a dollop of Greek yoghurt and or a bag of washed spinach and rocket.
It’s a great lunch time feast and we usually don’t need dinner. The thing I like is it’s a progressive meal and you only need one pizza each, but we share each one as it comes out so no one has to wait.
The Skipper uses a pizza stone we bought from the BBQ shop where we buy all the accessories for the Webber Baby Q we have on board, but we also use the Cobb Cooker on occasion as it does just as good a job and takes the same amount of time to cook. The great thing is the Cobb uses heat beads so we aren’t using up the gas bottle.
A great tip also is the pop the pizza dough on a aluminium tray the same size as your pizza stone, ours came with one, bake in your oven or BBQ for the first 5 minutes then take it off and put directly onto the stone for the last 8 minutes or so. We roll them fairly thin so they don’t take long. You will have to adjust according to your liking.