*This is a sponsored post by Hans Grill whereby I received a free pizza stone in return for a review.*
I’ve always wanted a pizza stone but never got round to buying one, so I was delighted when Hans Grill offered me the opportunity to receive a free stone. They really are a great addition to your kitchen if you like making pizza, and I’m a big pizza fan.
With a stone baked pizza you get such a delicious crust which has bubbles, charred bits and tastes just right. They’re not too much bother either – you just need to place it on one of the wire racks (not the bottom of the oven) and heat on full temperature for about 40 minutes. Then dust with flour and slide on your pizza using the handy wooden peel. You could of course make this pizza without the stone, by simply placing it on a baking sheet, but you will get the improved flavour and texture of a stone baked dough which I really like.
There are more and more vegan pizzas available to buy which is a great thing, but my girls don’t really like vegan cheese, so we usually opt for homemade and then everyone can be happy with the choice of toppings.
A marinara pizza is a traditional Italian recipe and the perfect option if you’re avoiding dairy – the combination of tomato sauce, garlic, oregano and olive oil is a match made in heaven and is rightly classed as a classic. Enjoy it as it is or pep it up with veggies, olives, or the usual pizza toppings.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 4 to 5
for the dough:
450g OO flour
1 tbsp dried yeast
1/2 tsp salt
2 tbsp extra virgin olive oil
250-300ml warm water
for the topping:
150ml tomato paste or pizza sauce (try Pizza Express passata)
1 clove of garlic, finely chopped
extra virgin olive oil
- First make the dough. Add all the dough ingredients and knead well. Leave to prove in a covered bowl in a warm place. You want it to double in size and that will take a couple of hours.
- Preheat the oven to the highest setting. If using a pizza stone, place it on one of the wire racks in the oven and heat for 40 minutes.
- Portion the dough into 4 or 5 pieces. Roll onto out using a little extra flour. Flour the peel and place the dough on top, making sure it can freely move. Or place the dough on a baking sheet.
- Swirl on some tomato passata, top with chopped garlic, sprinkle with oregano and then drizzle with a little oil.
- Season. Slide onto the pizza stone, or place the baking sheet into the oven.
- Bake for 6-8 minutes on the stone or 10-12 minutes on the baking sheet.
- Serve hot.