You can find the original recipe on teh BBC GoodFood website at this link: Chef Ramsay's Pizza Recipe Please note that Chef Ramsay and I differ in a few techniques, the main one being that he uses flour to work with the dough, I prefer oil.
Now...here's the recipe for those who would rather read it here and not have to switch pages...
Pizza Dough
Makes 4 small pizzas or 2 extra large
EQUIPMENT NEEDED: BREAD MAKER (If you prefer the manual method, please refer the Chef Ramsay's recipe link above as it explains the entire process in step 1)
1 1/3 cups lukewarm water (NOT hot)
4 tbsp vegetable oil
1 tbsp sugar
1 tbsp salt
4 cups bread flour (1 lb)
5 tsp bread yeast
For one extra large pizza:
1 cup spaghetti sauce (pizza sauces tend to be very acidic, spaghetti sauce is considerably milder)
1 cup mozzarella cheese
24 pieces pepperoni
For one extra large pizza:
1 cup spaghetti sauce (pizza sauces tend to be very acidic, spaghetti sauce is considerably milder)
1 cup mozzarella cheese
24 pieces pepperoni
Put the ingredients into the pan of the bread maker in the order specified above. Sprinkle the flour in bit by bit to make sure that it covers the water completely. When you're ready to put in the yeast, make a well in the centre of the flour and put the yeast in it (this ensures that the yeast doesn't touch the water and activates it too soon).
When you have all the ingredients in the pan, set it gently into the bread maker, close the lid, and use the "dough" function to start the process.
Allow the dough cycle to run its course, including proofing (rising of the dough).
Lightly grease a tray, counter, or other surface. Using a dough scraper or knife, split the dough into 2 or 4 pieces, depending on how large a pizza you want to make.
FREEZING INSTRUCTIONS: If you would like, you can freeze some of the dough portions as such: lightly grease your hands and pick up the dough, grease the entire dough ball and place into a freezer safe bag, freeze. When you want to use the frozen dough, let it come to room temperature before working with it.
When you have all the ingredients in the pan, set it gently into the bread maker, close the lid, and use the "dough" function to start the process.
Allow the dough cycle to run its course, including proofing (rising of the dough).
Lightly grease a tray, counter, or other surface. Using a dough scraper or knife, split the dough into 2 or 4 pieces, depending on how large a pizza you want to make.
FREEZING INSTRUCTIONS: If you would like, you can freeze some of the dough portions as such: lightly grease your hands and pick up the dough, grease the entire dough ball and place into a freezer safe bag, freeze. When you want to use the frozen dough, let it come to room temperature before working with it.
When you're ready to make your pizza start by greasing your pizza stone (or baking pan) and sprinkle it with corn meal (or flour) to prevent sticking. (Yes, my stone is well loved)
Preheat your oven to 400 deg Fahrenheit. Lightly grease your hands and the dough ball and slightly stretch the dough ball in the air, only until it is like a thick, flat pancake. Place the dough ball onto your prepared pizza stone (or pan) and, using the tips of your fingers, slowly flatten and stretch the dough until the desired size and thickness has been achieved. Allow the dough to rest about 5-10 mins once stretched.
Top the pizza with the sauce first, then the cheese, and, finally, the pepperoni. (Experiment with your toppings, that's half the fun of a home made pizza. Use fresh herbs, different veggies, any sauces your heart desires. I sometimes use Alfredo sauce instead of marinara along with chicken strips and mushrooms, makes for quite a treat.)
Preheat your oven to 400 deg Fahrenheit. Lightly grease your hands and the dough ball and slightly stretch the dough ball in the air, only until it is like a thick, flat pancake. Place the dough ball onto your prepared pizza stone (or pan) and, using the tips of your fingers, slowly flatten and stretch the dough until the desired size and thickness has been achieved. Allow the dough to rest about 5-10 mins once stretched.
Top the pizza with the sauce first, then the cheese, and, finally, the pepperoni. (Experiment with your toppings, that's half the fun of a home made pizza. Use fresh herbs, different veggies, any sauces your heart desires. I sometimes use Alfredo sauce instead of marinara along with chicken strips and mushrooms, makes for quite a treat.)
Bake in the preheated oven on the middle rack for 20 minutes or until the cheese is bubbling and slightly browned.
(I'm sorry, I don't have a picture of the ready pizza, it was eaten before I got the chance to take one...lesson learned, lol.)
Allow to cool for 2 minutes, slice, and enjoy.
(I'm sorry, I don't have a picture of the ready pizza, it was eaten before I got the chance to take one...lesson learned, lol.)
Allow to cool for 2 minutes, slice, and enjoy.
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