I could eat pizza 7 days a week. I don’t; but I love it. It can be really hard to calculate calories in takeaway and restaurant pizzas; and, let’s face it, we sometimes want something a bit tastier than supermarket fare can offer.

Last week I made my own pizza from scratch; meaning I knew exactly what was in it and could make it exactly as I wanted. It’s not as difficult as it may appear, and is a great rainy day activity too.

First of all, you need to make the dough for the pizza base and leave it to proof (rest and do its ‘chemically stuff’- can you tell i’m clever?). Below are the ingredients I used. Mix them and kneed away until you have a plyable ball of dough.

175g Strong White Flour, Teaspoon Dried Yeast Powder, 1 Teaspoon Salt, 1 Tablespoon Olive Oil, Half Teaspoon Caster Sugar.

After you’ve left it to proof, you’ll see it has swelled- this was the yeast working. Roll it out into your desired size, thickness and shape with white flour for dusting. Remember, it will rise a bit in the oven too.

Next, you have to make your tomato pizza sauce. I just added the below to a pan and let it gently simmer for about an hour.

100g Passata, Tablespoon of Garlic Tomato Puree, Pinch of Mixed Italian Herbs.

When the sauce is ready, cover your raw pizza base with it, add your cheese and favourite toppings (I used sweet chilli chicken) and pop in the oven to cook at around 200 degrees celcius.

Times vary according to individual ovens and pizza size, so keep a constant and close eye on it. Mine took just over 15 minutes.

By Laura Pearson-Smith