Homemade
First time making my own pizza from the flour up, and it turned out pretty decent.
Update:
Here's the deal (for @snapperwolf who *has* to know).
I roughly halved Maggie Beer's pizza recipe from "Maggie's Harvest", but generally didn't stray too far from the text. So here's how it actually played out:
I mixed the 3/4 teaspoon of sea salt, 1 tablespoon of whole milk powder, and 250g of continental flour in a large bowl. Made a well in the middle for 3/4 teaspoon of dried yeast and 30ml of extra virgin olive oil. I folded the flour mix over the top with a wooden spoon and mixed it in until all the moisture was gone. I then gradually added a little less than 3/4 a cup of warm water in the same fashion. I stopped just short of adding the whole measure as the mix was getting too wet. I then kneaded the dough on a floury bench for 10 minutes or so, occasionally adding a little more flour to the bench. Eventually, it went nice and shiny and I put in a lightly oiled bowl covered in gladwrap to rest for 60 minutes. Lise got impatient and moved it in front of the heater after 10 as she thinks it's supposed to be warm.
After 60 minutes, I turned the oven to 230C, then I grabbed the dough out and kneaded it again for 3 or 4 minutes, separated it into 3 balls and let it rest for another 15 minutes under a wet tea towel (no, I have no idea why).
Then I sprinkled a couple of trays with polenta and spread the dough into circular (and rectangular...) pizza shapes by hanging it off my fists in a attempt at something vaguely reminiscent of the pizza guys I've seen at the shops. Put each pizza on a tray and into the oven for 4 minutes so it starts to look like uncooked pizza rather than shiny dough.
Took them out and scattered 120g of goat's curd, 180g of semi-dried tomatoes, a sprinkle of sea salt and a good dosing of coarsely ground black pepper on top. Drizzled lightly with extra virgin olive oil and back in the oven for 10 minutes.
Took them out again, cut and plated them. Sprinkled some fresh basil leaves randomly on top and drizzled lightly with the olive oil again, and served.
Lisa got the only one I managed to make round (our tray situation limited that a bit), so it's the one I took the photo of.
Delicious!