Hello food lovers! I’m thrilled to share one of my favorite recipe illustrations from my new illustrated cookbook, This Better Pan Out. This isn’t just another recipe—it’s a fun, flavorful journey we can all enjoy together! As a food illustrator, I love bringing dishes to life with vibrant visuals. If you’re a publisher looking to add a creative touch to your cookbook or magazine, let’s chat! I’m Anna Lena, and I’m here to make your food shine on the page.
Let’s make some dough
To start, grab 850 grams of bread flour and 12 grams of instant yeast. Whisk those together in a big mixing bowl like you’re getting ready to start a doughy masterpiece. Next up, pour in 550 grams of water and add 12 grams of salt. It’s time to get your hands dirty—knead that dough like you’re in a dough-kneading dance-off for about ten minutes. You’re aiming for smooth, stretchy perfection here.
chill to thrill
Once your dough is feeling fabulous, pop it into a cozy, oiled bowl. Cover it with some plastic wrap to keep things snug. Now, it’s decision time! If you’re in a hurry, let the dough chill for 2 hours at room temperature. If you’ve got time on your hands and want to deepen the flavors, stash it in the fridge for 3 to 5 days. Think of it as a slow-burn relationship with your dough—good things come to those who wait!
divide and conquer
After your dough has risen to the occasion, it’s time to divide it into 6 equal parts. Roll each one into a ball like you’re shaping your own little doughy planets. Place them on a floured surface and let them hang out for a bit. They’re getting ready for their proofing adventure!
proofing's in the pudding
Cover your dough balls and let them proof—1 hour for same-day pizza, or up to 2 hours if you pulled them straight from the fridge. You’re looking for a good rise here, but not full superhero mode. We want puffy dough, not invincible dough!
stretch, stretch, baby
Now, the real fun begins. Flour your workspace and give each dough ball a pat. Start stretching the dough out, slowly and gently, until it’s the size of your dream pizza with a nice crusty edge. Don’t rush this part—think of it as a pizza meditation.
toppings basics
Grab your fancy can of whole tomatoes, toss them in a blender, and give them a spin with a pinch of salt. You’ve just made some saucy magic! Now it’s time to get cheesy—tear or shred fresh mozzarella. Go wild, but remember, the more cheese, the wetter your pizza will be.
heat things up
Preheat your oven to 500°C (or as high as your oven can handle). Mine tops out at around 300°C, so I extend the cooking time a bit. Spread that saucy goodness over the dough, add your cheese, and throw on some toppings. Need ideas? Try some of these combos:
mozzarella, tomato, and basil
blueberry and spinach
kale and pomegranate
pepperoni and avocado drizzle with honey
BBQ sauce and roasted brussels sprouts
Slide your pizza into the oven. If you’re in full 500°C mode, it’ll only need a minute or two. If you’re working with a tamer oven like mine, expect about 10 minutes. Keep an eye on it—it’s like a pizza sauna in there!
time to dig in
Once it’s golden, bubbly, and smelling like heaven, pull your pizza from the oven, slice it up, and serve it hot. Bask in the glory of your homemade pizza creation, and enjoy every bite!
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