MAKES 8 SMALL PIZZAS 5 MINUTES PREP
15 MINUTES REST
15 MINUTES COOKING
Long gone is the need for cardboard freezer pizza. Have your own, ready to go, with The Ice Kitchen Method. I’m not just talking about dough – I mean a pizza with all the toppings, just the way you like it, ready to pop into the oven and on your table in 15 minutes. Pass the chilli flakes!
Pop into the oven for 8-10 minutes, until the cheese topping is bubbling and golden and the pizza is cooked through
500g plain flour, plus extra for dusting
2 tsp fast-action dried yeast
2 tsp sea salt flakes
1 tsp sugar
2 tbsp extra virgin olive oil
8 tbsp tomato passata
2 large balls of mozzarella, pulled into shreds
chilli flakes, Parma ham, fresh rocket
smudges of ’nduja, basil leaves
- Preheat the oven to 220C/200C fan/ gas 7 and line some baking trays with baking parchment.
- Put all the dry ingredients into a large bowl and mix together. Make a well in the centre and pour in 300g warm water along with the extra virgin olive oil. Stir to bring together into a wet dough. Dust your hands with flour and knead until smooth, about 5 minutes. Cover the bowl with a tea towel and leave to rest for about 15 minutes.
- Divide the dough into 8 balls and roll each out on a floured surface as thin as you can. Transfer the pizza base to the lined baking trays and top as you like.
- Pop into the oven for 8-10 minutes, until the cheese topping is bubbling and golden and the pizza is cooked through.
Tip You can freeze the dough unrolled and defrost at room temperature (this will take approximately 2 hours). You’ll need to roll, top and cook the pizzas as soon as the dough has defrosted, in an oven preheated to 220C/200C fan/gas 7, for about 10 minutes.
FREEZE Keep the pizza on the baking paper and double-wrap the whole pizza (baking paper too!) with foil, pop into a labelled resealable freezer bag, then put into the freezer.
FREEZER TO TABLE Remove the bag and foil (leave the baking paper underneath) and bake in an oven preheated to 220C/200C fan/gas 7 for 10-15 minutes until cooked through and golden and bubbling on top.