No, I would not have the audacity to make the hyperbolic claim of this post title myself, but my husband made me promise to call it that, so I have. It was, in fact, pretty darn good homemade pizza if I do say so myself however, and I was pretty proud considering it was my first attempt at doing it myself from start to finish (we'd made it together before, which is a lot easier than trying to manage dough, sauce and toppings all on your own!).
I think part of what made it so nice was that the toppings were different from the usual, everyday pizzas you normally have, as I actually used up the last pork chop (the last of our meat for the week now - though we still have two large portions of pizza left to eat tonight), as well as some courgettes we had bought at the market and spring onion tops. The sauce was also made from scratch, using the homemade pasta sauce recipe, just reducing it more to make a thicker pizza base sauce. And I used Jamie Oliver's Recipe from the Jamie's Italy cookbook (halved and slightly modified) to make the crust, using an organic T80 farine bise (semi-whole) flour. I cooked it on a silicone baking mat, which made it turn out nice and crunchy (though I really would like to get one of those granite baking stones).
Pork Strip and Courgette Pizza
500g flour (or 400g + 100g semolina flour)
3/4 tbsp sea salt
325ml lukewarm water
2 tsp cane sugar
1 packet (8g) of baker's yeast
Mix the sugar and yeast into the lukewarm water with a fork and leave it to sit to get the yeast going while you weigh out the flour. Put your flour and salt out on a work surface and make a well in the middle. Pour the liquid mixture into the well and use a fork to start bringing the flour into the middle to mix together until you get to a 'sticky porridge' consistency, then start molding it together with your hands and knead for about 10 minutes until the dough is soft and springy. Leave it in a ball on your floured work surface, flour the top of the ball and cover with cling wrap to hang out while you work on your sauce and toppings.
Sauce: Please see homemade pasta sauce for the recipe, then just leave it on low heat to continue reducing to a pizza sauce consistency while you work on the toppings.
1 pork chop
A few spring onion tops
Several Greek olives
2 mozzarella balls (125g each I think)
Before you start with the toppings, preheat your oven to 250°C (480°F) and roll out the dough into a large rectangle on a baking stone, sheet or mat (you can also roll out multiple small round pizza crusts if you prefer, if you are doing different toppings) - it should be about half a centimeter thick (~1/4 inch). Wash two smallish courgettes and use a speed peeler to slice the courgette into thin ribbons, stopping when you get to the seeds and turning to a new 'face' until you go all the way around. Chop the spring onion tops, and pit and roughly chop the Greek olives. Trim the pork chop and cut the meat into strips, then flash fry it (I used bacon grease that I had left over from another meal) just before you are making the pizza and leave it to rest while you build the pizza.
Start with the sauce (obviously), then space out the pork strips evenly, next the courgette ribbons, spring onions and olives, then rip up the mozzarella into pieces and distribute evenly. Finish it off with freshly ground pepper and a drizzling of olive oil, then stick it in the hot oven for 10-15 minutes or until the crust is golden and the cheese browning and bubbly. Then enjoy!