Two-in-one: how to make pizza and vetkoek with the same basic dough

MAKE A BASIC DOUGH

Makes: 1kg of dough 

Ingredients:

720g (6 cups) of cake or bread flour

1 sachet instant yeast

15ml (1 tbsp) salt

Approximately 550ml warm, not hot, water

Method:

1. In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, place the flour, yeast and salt.
2. Mix through before adding the water, slowly, until the dough comes together. It's better to have a dough that is a little wet, rather than one that is too dry, so it may take less or more water, depending on freshness of the flour.
3. Lightly flour a kitchen surface and knead the dough for 8-10 minutes until smooth. If you poke the dough with your finger and it bounces back, you know it's ready.
4. Cover and leave in a warm place for 45-60 minutes until the dough has doubled in size.
5. Knock it back by kneading for a couple of minutes.
6. Divide the dough - one half for pizza and the other half for vetkoek - and shape as required.

NOW TURN IT INTO ...

VETKOEK/AMAGWINYA

Makes: 12-16, depending on the size

Ingredients:

Half a portion of dough

Oil for deep frying

Apricot jam and grated cheese, to serve

Method:

1. Divide the dough equally into 12 pieces (or more if you like them smaller). Roll each dough piece on a lightly floured surface into a smooth ball. Set aside on a tray and cover with a dishcloth while you complete all the balls.
2. Preheat the oil so that a cube of bread browns in seconds, before carefully dropping each ball into the hot oil using a spatula or metal draining spoon. Fry on one side until golden brown and repeat on the other side.
3. Remove and place on paper towels to drain off excess oil.
4.  Serve warm with jam and cheese; they're best enjoyed on the day they're made.

PIZZA

Makes: 2-3 large pizzas

Ingredients:

Half a portion of dough

Tomato passata or sauce

Mozzarella cheese, grated

1 punnet of mushrooms, sliced

1 onion, sliced into rings

A punnet of cocktail tomatoes, halved

Black olives

Dried mixed herbs

Freshly ground black pepper

Slices of salami, chorizo, smoked chicken, optional

Method:

1. Divide the dough into 2-3 equal pieces. Press out on a lightly floured surface and roll each into a round using a rolling pin.
2. Preheat the oven to 220°C and preheat 2-3 pans big enough to fit the pizza.
3. Place the pizza dough rounds on greaseproof paper so you can slide them more easily onto the oven pans and top each with a tablespoon of tomato passata or sauce, using the back of a spoon to spread it around.
4. Sprinkle over the mozzarella cheese, enough to cover the base but not drown it in cheese.
5. Sprinkle over sliced mushrooms, onion rings, cocktail tomato halves, black olives, a sprinkling of dried herbs, black pepper and some meat or chicken slices, if using.
6. Carefully remove a hot pan from the oven and slide a pizza onto it, repeating with the remaining pizzas and pans.
7. Bake for 5-7 minutes until cooked through and golden brown. Serve immediately.