I’m finally happy with a pizza-making method and recipe, and it’s no longer a huge production when I make pizza – it’s pretty stress free and most of them actually come out as circles, which has taken a whole lot of practice. My cast iron pan is totally perfect as it keeps so much heat, and I’m still using my favourite method of starting the pizza on the hob (actually topping it while it’s in the frying pan) and then putting it under the grill, which takes all of about three minutes when it’s really hot.
I made two changes this time which really helped:
First, I found that the cheese was cooking a lot quicker than the crust, and when it had cooked for a few minutes it merged with the sauce in a big orangey slush, so I started putting the cheese on half way through, which made the pizzas much better looking (I guess they tasted a bit better too…).
Second, I used the tomato sauce recipe that I’ve never been bothered to use, but oh my goodness the difference it makes. It’s based on this recipe from serious eats, but I will summarise what I did much more quickly (and sloppily): heat some butter, oil and garlic in a saucepan, stick a tin of passata in it, chop an onion in half and stick it in, add a huge bunch of basil, a pinch of sugar and some oregano. Leave it for about an hour and then fish out the onion and basil and it’s ready! Take a look at the actual recipe if you want a super amazing tomato sauce but if you’re sloppy and undiscerning like me then you don’t need to be too precise.