Homemade pizza dough with children

At home we are very cooks and we love cooking as a family. My daughters love cooking homemade pizza, so much so that we make our famous "Pizzotadas" at home with friends and their children. Seeing how children enjoy cooking is the best, I recommend it!

I leave you some images of my daughters Olivia and Carlota cooking one of our latest homemade pizzas... even if it doesn't seem like it, they are spectacular. A thin pizza dough is very popular for parties at home.

Here is a perfect pizza dough recipe, Jamie Oliver's recipe, from his book At Home with Jamie.

He himself defines it this way: "It is a magnificent, infallible and everyday dough that can also be used to make bread" , what sets it apart from other pizza doughs is the substitution of part of the flour for flour durum wheat semolina, this changes the texture as well as providing color and flavor.

He advises using a 00 flour that is ground finer and gives the dough a very smooth texture. We use flour from TURRIS, a very good bakery in Barcelona. If this fine flour is not available, it is necessary to ensure that the flour is strong, that is, that it has a high gluten content. This type of flour will transform a delicious and elastic dough.

*Ingredients*

200 gr. of strength flour

50 gr. durum wheat semolina flour

1 teaspoon salt

4 gr. dry yeast

1 teaspoon of sugar

1 tablespoon olive oil

165 grams. of warm water

*Kneaded by hand*

Sift the flours and salt onto your clean work surface and make a hole in the center. Mix the yeast, sugar and olive oil with the water in a jug and let the mixture rest for a few minutes, then pour it into the flour hole.

Drop the flour with a fork from the edges to the center, little by little, while kneading it with the liquid, turning. Keep mixing with increasing amounts of flour and, when everything is almost fully integrated, continue kneading with your clean and floured hands. Keep kneading until you get a uniform and elastic dough (that recovers the shape).

Place the ball of dough in a large, well-floured bowl and dust the top with flour. Cover the bowl with a clean kitchen towel and let it rest in a warm place for an hour or until the dough has doubled in volume.

*breaks the dough*

Then pass the dough to a well floured work surface and knead it for a long time so that it loses the air that has formed inside it, this is called breaking the dough.

You can use it now or keep it wrapped in plastic film in the fridge or freezer until you need it. If you are going to use it immediately, it is best to extend it about 15 or 20 minutes before the time you want to cook it, but do not leave it for longer.

*Baked*

Preheat the oven to 250ºC. Flatten the dough with your knuckles, transfer it back to the floured work surface and knead for two to three minutes to remove any air bubbles. Roll out the dough with a rolling pin on a lightly floured work surface until obtaining a very thin piece the size of the baking sheet, always kneading from the center outwards.

Place the pizza base on the tray lined with baking paper and accommodate the dough with your fingertips so that it covers the entire plate. Cover with a cloth and let rest for about 15 minutes.

While it rests, prepare all the ingredients that we are going to add to the pizza because we must do it quickly so that it cools as little as possible. After 15 minutes, distribute a few tablespoons of fried tomato over the dough and place in the lower part of the oven for five minutes.

Take it out and place the other ingredients, add a thread of oregano olive oil and put it back in the oven for about 10 minutes until golden and crisp.