SHOPPING LIST: Cooking Skills: Bread 2, Chapter 5 (Pizza and Friends)

Strong white bread flour (about 2.5 kg across the recipes), fast-action yeast, salt, olive oil, tinned chopped tomatoes, garlic, basil, pasteurised mozzarella, ricotta, fresh spinach, butter and parsley. A heavy baking tray (or pizza stone or steel), baking paper, a pizza wheel and thick oven gloves.

Pizza margherita
[ ] 500 g strong white bread flour (or Italian 00 flour), plus extra for dusting
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] 10 g fine salt
[ ] 325 ml lukewarm water
[ ] 1 tbsp olive oil
[ ] 400 g tin of chopped tomatoes (for the sauce)
[ ] 1 garlic clove, crushed
[ ] 1 tbsp olive oil, for the sauce
[ ] 1 pinch salt and a few basil leaves
[ ] 250 g pasteurised mozzarella, drained and torn
[ ] 1 handful fresh basil leaves

A thick tray pizza
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 350 ml lukewarm water
[ ] 4 tbsp olive oil, divided
[ ] 200 ml pizza or passata sauce
[ ] 200 g pasteurised mozzarella or cheddar, grated
[ ] 1 a few toppings: peppers, mushrooms, onion, sweetcorn, cooked ham

Spinach and ricotta calzone
[ ] 250 g strong white bread flour (half the pizza dough quantity)
[ ] ½ tsp fast-action dried yeast (about ½ tsp)
[ ] 5 g fine salt
[ ] 165 ml lukewarm water
[ ] 1 tsp olive oil
[ ] 150 g ricotta
[ ] 100 g fresh spinach, wilted and squeezed dry
[ ] 100 g pasteurised mozzarella, torn
[ ] 1 pinch nutmeg, salt and pepper
[ ] 1 tbsp olive oil for brushing

Garlic and herb flatbread
[ ] 250 g strong white bread flour
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] 5 g fine salt
[ ] 160 ml lukewarm water
[ ] 1 tbsp olive oil
[ ] 40 g butter, softened
[ ] 2 garlic cloves, crushed
[ ] 1 tbsp chopped parsley
[ ] 1 pinch flaky salt

For the experiments
[ ] Extra dough ingredients for small test pizzas
[ ] Semolina for dusting