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The Bakedin Blog

The Best Pizza's to make this National Pizza Day

February 07, 2022

The Best Pizza's to make this National Pizza Day

Here in the UK on the 9th of February, it is national pizza day! With all of us at Baked In loving pizza, we’ve taken this as an opportunity to make our own. From a classic margarita to a BBQ chicken, and a more unusual carbonara pizza, we’ve got you covered to make your own too. After all Happiness is Homemade

NEW YORK STYLE PIZZA BASE

YOU WILL NEED

To make 3 bases

  • 650g strong white flour, plus extra for dusting
  • 3 1/2tsp dried instant yeast
  • 20g granulated sugar
  • 20g salt
  • 380ml water
  • 45ml olive oil
  1. The morning of the day you want to eat the pizza, make the dough. In a large bowl, that fits in the fridge, add in the flour, yeast, sugar and salt and mix to combine.
  2. Gently warm the water and oil together until lukewarm (if you have a thermometer this is about 40°C). If it’s too warm, the dough will not rise.
  3. Gradually add the water and oil to the dry ingredients, and mix with a spatula or a damp wooden spoon until a fairly wet and sticky dough has formed. If the dough is too dry, add water 1 tsp (5ml) at a time.
  4. Mix for a further 5-7 minutes to develop the gluten, the dough should stretch when you lift the spatula or damp wooden spoon from the bowl. Cover with cling film and leave in the fridge to prove for roughly 12hrs, until it has at least doubled in size. If you are planning on leaving the dough to prove for less time leave it to prove at room temperature instead.
  5. When ready to make the pizzas, tip the dough out onto a floured surface and knead a couple of times to knock the air out. Split the dough into 3 roughly equal pieces and flatten each piece into a disc.
  6. Flour 3 baking trays. Place 1 dough disc onto each tray.
  7. One at a time, shape the dough. Flatten the dough further and spread with your fingers until it is about ½ - 1cm thick. Pinch the edges of the dough to form a slight crust. Loosely cover the bases with cling film whilst you prepare the toppings.
  8. Preheat the oven to 240°C/220°C Fan/Gas Mark 9.

MARGARITA

YOU WILL NEED

For 1 pizza:

  • 35g tomato puree
  • Pinch of sugar
  • 1/2 mixed herbs
  • 4tbsp water
  • Ball of mozzarella
  • Handful of basil
  1. In a saucepan, add the tomato puree, sugar, mixed herbs and water. Mix everything together and simmer on a medium heat for 3-5 minutes until thick enough to spread on pizza, stirring occasionally. Remove from the heat and allow to cool whilst preparing the toppings.
  2. Drain the mozzarella and pat dry with some kitchen towel. Rip into shreds and leave to one side. Wash and dry the basil, leave a few whole leaves to one side for the top of the pizza once cooked. Tear the rest of the leaves.
  3. Spread the cooled tomato sauce onto the base of one of the pizzas. Scatter over the mozzarella and basil.
  4. Bake for 12-15 minutes until the crust is golden and crispy and the base is cooked through. Top with the whole basil leaves left from earlier.

BBQ CHICKEN

YOU WILL NEED

For 1 pizza:

  • 100g of your favourite BBQ sauce
  • 3tbsp water
  • 1tbsp bourbon (optional)
  • Cooked chicken breast
  • Sweetcorn
  • Pepper
  • Red onion
  • Grated mozzarella
  1. In a saucepan, add the BBQ Sauce, water and bourbon (if using). Mix everything together and simmer on a medium heat for 3-5 minutes until thick enough to spread on the pizza, stirring occasionally. Remove from the heat and allow to cool whilst preparing the toppings.
  2. Shred the chicken and leave to one side. Drain the sweetcorn and leave to one side. Dice the pepper and onion and leave to one side.
  3. Spread the cooled BBQ sauce over the base of one of the pizzas. Scatter over the mozzarella, chicken, sweetcorn, pepper and onion.
  4. Bake for 12-15 minutes until the crust is golden and crispy and the base is cooked through.

CARBONARA

YOU WILL NEED

For 1 pizza:

  • 15g unsalted butter
  • 15g flour
  • 170ml milk
  • Salt and pepper to season
  • Pancetta
  • Grated mozzarella
  • Grated parmesan
  • Handful of parsley
  • 1 egg
  1. In a saucepan, melt the butter. Add in the flour and cook out until thick and light in colour, stirring continuously. Gradually add in the milk, whisking constantly to prevent lumps from forming. Cook until thick enough to spread on a pizza. Season with salt and pepper to taste. Leave to one side to cool whilst preparing the toppings.
  2. Fry off the pancetta and leave to one side. Thinly slice the onion and leave to one side.
  3. Spread the cooled sauce over the base of one of the pizzas. Scatter over the mozzarella, pancetta, parmesan and parsley.
  4. Bake in the oven for 5 minutes before removing and cracking an egg into the centre. Return to the oven for a further 8-10 minutes until the egg is cooked and the crust is golden and crispy.

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