Ingredients:
400g plain flour, plus extra for dusting
1 teaspoon salt
pinch of sugar
touch of olive oil
1 sachet instant dry yeast
1 1/4 cups room temp water
Tomato Sauce:
2 cans crushed tomatoes
pinch of salt
pinch of pepper
1/4 teaspoon lemon pepper
1/4 teaspoon cinnamon
1/4 teaspoon paprika
pinch of chilli flakes
oregano
Toppings:
Basil leaves
Mozzarella cheese
Bocconcini cheese
pepperoni
olives
green pepper
mushrooms
Method:
In a small bowl, combine the yeast sachet with the water and mix it slightly to incorporate the two ingredients. Let sit for about 5 minutes.
In a large bowl, combine the flour, salt, sugar and olive oil. Mix slightly before adding in the water and yeast mixture. Combine the mixture using a knife and then transfer to a work bench, dusted with flour so that the dough does not stick. Knead the dough using the palms of your hands, folding it into itself until a dough is formed.
Transfer the dough into a bowl brushed with olive oil and cover with a tea towel. Place it somewhere warm (eg. Under a blanket) for 45 min-1 hour.
While your dough is resting, make your sauce. In a medium pot, place all the ingredients for the tomato sauce and mix until all combined. Let simmer for 15 minutes. Once tomato sauce is done, let cool down and blend with a hand mixer until a smooth consistency is reached.
Preheat oven to 180c. Once dough has finished resting, divide the dough into 3 smaller dough balls. Roll the dough out on a floured work bench and transfer the rolled out dough onto a circular pan brushed with olive oil.
Dress your pizzas as desired, using the base of tomato sauce and cheese. Place the pizzas in the oven for 15-20 minutes, checking it every 5 to make sure it is rising and cooking evenly.
Comments