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The most celebrated food in Home Alone is pizza. It appears multiple times across the franchise, from a New York limo, to our first sighting of iconic antagonist Harry. In fact, without a sibling fight over pizza, Kevin would never have ended up Home Alone. The McCallister's favourite pie comes from the fictitious restaurant Little Nero's, based on the US institution Little Ceasers, and Kevin favours a simple cheese slice.
We're kicking off our carb-loaded Christmas dinner by scaling down to individual pizzette size, so there's no fighting and everyone can say they have a "lovely cheese pizza just for me". If you prefer, you could shape larger, classic 12 in pizzas- this recipe would make two.
Pizza features so early on in Home Alone, that you could get your guests involved in making their own, before you sit down to watch the McCallisters eat theirs. Go with whatever toppings tickle your fancy, but we're being purists today and sticking with the classic cheese. In a final flourish of authenticity we're serving up in our very own Little Nero's pizza boxes.
As ever, we break down the recipe step-by-step in our YouTube video, so if you haven't already, be sure to check it out.
Nice tip, thanks a lot.
INGREDIENTS Â (makes 4 small pizzette or 2 large pizzas)
DOUGH
400g strong white bread flour
250ml lukewarm waterÂ
5g fast action dried yeastÂ
¼ tsp salt
½ tbsp sugarÂ
1 tbsp olive oil
Additional flour for shapingÂ
Fine semolina for dusting the peel - can be substituted for additional flour
SAUCE
400g tin of finely chopped tomatoes
1 tsp saltÂ
1 tsp sugarÂ
½ tsp dried oreganoÂ
TOPPINGS
150g firm, low moisture cheese (I use 50/50 firm mozzarella cucina + smoked scamorza)
20 - 30g Parmesan
METHOD
DOUGH
Fill a measuring jug with the lukewarm water, then add the yeast and sugar. Leave aside for 10 mins to check that your yeast is alive and kicking.
In a large bowl, or in the bowl of a stand mixer, mix together the strong white bread flour and salt until combined, then create a well in the centre. Â
Pour the olive oil into the well, then slowly trickle in the water/yeast mixture and mix to combine.
Once it starts to come together to form a shaggy dough, switch to a dough hook attachment or, if hand kneading turn onto a lightly floured work surface. Knead for 8 - 10 mins until the dough is smooth, elastic and stretches easily.
Divide the dough evenly and shape into balls. Divide into four for individual sized pizzette, or into two for large pizzas.
For maximum flavour, place the balls of dough in a greased, airtight container and refrigerate for 24 - 72 hours. Alternatively, place on a greased, lined baking tray, cover, and prove in a warm place for 1 - 1.5 hours until the dough has doubled in size.
If cold proofing, remove the dough from the fridge and bring back to room temp for an hour before shaping.
SAUCE
This sauce does not require pre-cooking, the thin layer of sauce atop the pizza will cook through during baking.
Simply mix together the tomatoes* with the salt, sugar and oregano and put aside.
*I recommend using these 'Mutti' finely chopped tomatoes, if you are using something more chunky, give it a blitz with a stick blender
PRE-HEAT OVEN
Place a pizza stone** near the top of the oven and pre-heat the oven to its highest temperature- mine goes to 270°C fan.Â
The stone needs to be pre-heated for 30-60 mins before baking.
**If you don't have a pizza stone, you can use an upturned rimmed baking sheet, upside down in the centre of the oven. If you aren't going to be using a pizza peel, you do not need to upturn the baking tray.
SHAPING
Dredge one of your dough balls in flour and then place on a well-floured work surface.
To shape, work the dough from the middle out with your finger tips / knuckles, leaving a small rim around the end to form the crust.
Use the gravity method to stretch and shape. Lift the dough, and keeping your hands at the ten and two position, slowly rotate the dough through your hands, allowing its own weight to stretch it out.
Each pizza should be about 6 inches in diameter if you're going for individual pizzette size.
Sprinkle a small handful of fine semolina or flour on a pizza peel*** and place your dough round on the peel.
***If you don't have a pizza peel, then remove the pre- heated tray from the oven, and very carefully, transfer over the dough round and add your toppings to the dough whilst it's on the hot tray. The tray will begin to drop in temperature as soon as it is removed from the oven - so work quickly - and to get a better result, you should use a pizza peel.
TOPPING
Top the pizza dough with sauce - less is more - a couple of tbsps will do.
Optionally, sprinkle with a little grated parmesan for an extra umami hit.
Then top with the grated mozzarella / scamorza mix. Use 1/4 of the cheese if making 4x pizzette, or 1/2 the cheese if making 2x large pizzas.
BAKING
Transfer the pizza to the oven.
Position the peel at the back of the stone/tray, gently wigging the pizza until it starts to slide off, then quickly and confidentially pull the peel back in one quick motion.
Bake for 5 - 6 mins until the crust is golden brown and the cheese is starting to char in places.
Remove from the oven by sliding the peel under the pizza, and transfer to a wire rack. This prevents a soggy bottom and frees up the peel for the next pie.
Then repeat!Â
For a bit of fun and all important true to movie authenticity, serve in pizza boxes.
Yum, a lovely cheese pizza just for me.
