One of my claims to fame is that we (almost!) NEVER order takeaway or home delivery pizza. A few years back I started making my own occasionally. Now, because we realise how much better the homemade version is, I do it almost every time. Of course the Combi-Steam helps to make the process so much easier and you can achieve such an amazingly professional result but also, I love that I am not eating all those over processed toppings. I have complete control over what goes into and onto the pizzas and I never wake up in the middle of the night in desperate need of two litres of liquid! Good times!

This post is not so much a recipe but more of a "How To" guide. Pizzas are a very personal thing and I know many of you will have your own pizza dough recipe that you use. You will know whether you like them thick, thin or in between and of course the toppings are a never-ending story. These are a wonderful way to use up leftover bits and pieces like deli meats, cooked veggies, fresh veggies or even little bits and bobs from jars like olives, anchovies, artichokes and tomato paste. So, here are my tips to making great homemade pizzas in your Combi-Steam.

Making the dough: Use your favourite "dough" recipe, find one in a book or online or even grab a good packet mix from the supermarket. I find the Laucke brand is great if I'm taking a little shortcut. You can also find pre-made dough in some supermarkets now - have a look for it in the chilled section near the cheeses etc - around the “fresh” pasta section usually.

Make the dough according to the instructions. I always use my trusty KitchenAid stand mixer with the flat beater attachment to bring the dough together and then change to the dough hook attachment to knead it. You can also make dough in a food processor if you have one so ask Dr Google for a recipe for that too and make your life super easy!

My favourite food processor version is this one from Williams Sonoma - stick with the USA site if it asks you!

When the dough is prepared and kneaded (it should be smooth and springy when you press it!), shaped it into a ball and pop it into a large bowl that is rubbed or sprayed with some olive oil. Place it into the Combi-Steam and select your Proofing OR Steam function and set the temperature to 35°C. Allow the dough to prove for around 40 minutes or until it is doubled in size.

Now we’re ready for the recipe:

Pizza Pies (makes around 8)

Ingredients:

1 portion pizza dough (home made or pre bought)
500 ml tomato passata
1 tbs dried oregano
1 tsp minced garlic
1 tsp salt
½ tsp sugar
extra virgin olive oil
Toppings - I suggest cherry tomatoes (halved), some slice red or green capsicum, sliced mushies, sliced salami or ham, pitted kalakaua olives and lots of cheese (baby bocconcini or shredded mozzarella or Pizza blend)
polenta for sprinkling the trays (optional)*

Method:

1. Select Hot Air+Steaming or Combination Steam on your CombiSteam. Set the temperature to 230°C. (For variable Steam set to 20%.) Allow to get nice and hot.

2. Meanwhile, tip the proved dough out onto a lightly floured bench and give it a quick knead. Then roll into a ball. Cut in half and then cut each half into 2 pieces to make quarters. Cut each quarter in half again to give you 8 even pieces.

3. Roll or press each piece into a round or rectangular shape (it doesn’t really matter - rustic and homemade is good!).

4. Spray a couple of large baking trays (heavy based enamel is good!) with cooking spray. Sprinkle over the polenta if using.

5. Lay the bases onto the trays leaving a little space in between each one. Gently form a little edge or crust on each one by folding and pinching the edges. This is what makes these a pizza pie. Set the bases aside.

6. Combine the passata with the oregano, garlic, salt and sugar. Add around 1 tbs olive oil and mix to combine.

7. Spread some of the tomato sauce mixture onto each base. Top with your favourite toppings, adding the cheese last.

8. Add the trays to the hot oven. Do it quickly so the heat doesn’t all escape.

9. Cook for 10-15 minutes until browned and bubbling. If the pizzas look too moist on top after 10 minutes turn off the Steam (or reduce the variable Steam to 0) and continue to cook until ready.

10. Enjoy!

Notes:
*The polenta on the trays is optional but it does give you this delicious crusty and nutty flavour - it also helps to soak up any moisture to give you a crispier base.
*If you really wanted to cheat I think you could try these with some just thawed puff or shortcrust pastry for a different option.

This is another great recipe to get the kids involved in too - they love adding their own toppings and helping with pizza making! Challenge them to try something new on top of their pizza each time!

They can be frozen too and re-heated using your Reheat (Regenerate) or Combination Steam function which is a great cheat. Just like your own frozen pizzas. Just undercook them slightly the first time around if you plant to freeze and re-heat.

Another great cheat is to make the dough and shape the bases (pie style or regular) and then top with the sauce. Par cook them per the recipe for around 8 minutes then remove and allow to cook on the tray. Wrap in a couple of layers of cling film and freeze for future quick pizzas - remove from the freezer, place on a tray, top and cook per the recipe to finish.

Additionally for a super speedy version when the dough is just all too much use some puff pastry sheets to make the bases and just add the toppings and fold up to enclose the sides. Easy peasy. Cook the same way as recipe notes.

Good luck! I hope you too discover the joys of homemade pizzas and maybe even give your takeaway a miss for good too.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x.