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The one we use is from Rachel Khoo's book, it's dead simple. I'll take a photo once I've got my phone back from making white noise while my lad naps.
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for dough, this franco manca one or this NYT one have been fine for me - i think the biggest improvement from my previous efforts was the time - i'd rushed dough right before cooking whereas leaving it to rest/rise for at least a good few hours makes a huge difference
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My quick oven pizza recipe for days when I want pizza that evening. If you've a breadmaker it may have a pizza dough setting; mine has one that's 45 minutes long, and I just tip the dough out and shape into balls. Means I can have pizza on the table less than 90 minutes after walking in the door.
500g flour (strong/extra strong white)
1 tsp/7g instant dried yeast
10g salt
325ml lukewarm water
glug olive oil.Mix, knead until it comes together, shape into ball, let rise until doubled, knock back and shape into balls, let rise again for 20 minutes. For my use I usuallu split the dough into six; I cook the pizzas on oiled enamel roasting tins in my preheated oven cranked as high as it will go, which cooks in about 8-10 minutes.
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Seems similar to the others here.
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@plantasia
Apologies in advance, has probably been asked a million times in the thread but does anyone have a link to a good recipe for normal flour and dry yeast and a just a normal oven for baking, no stone, pan, etc?
Thanks so much!