- Makes: 2 large or 4 small
- Prep Time: 30 mins
- Ready in: 10 mins
- Print:
Ingredients
- Dough
- 500g ‘00’ flour
- pinch of salt
- 10g yeast, dried, roughly 7g sachet and a half
- 325-350mls water, roughly
- Pizza Sauce
- 1 x 400g can chopped tomatoes in juice
- 1 tbsp tomato puree
- 200g buffalo mozzarella
- 20 leaves fresh basil
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
- salt
- pepper
- Meat Option
- 250g pesto salami (will bring my own)
- Or 100g Parma ham
Method
- Place the flour, salt, yeast into a bowl and mix well.
- Add 3/4 of the water and mix well, you may need to add a little more water. The dough must be soft but not too sticky.
- Remove from the bowl and knead well for a few minutes.
- Place back in the bowl and leave to rise for 15 minutes in a warm place, covered with cling film.
- Meanwhile pre heat the oven to its hottest temperature. Add the baking pizza stone if you have one.
- Next place the tomatoes and paste into a pan and cook for 10 minutes or so until nicely thickened (I do this as I don’t want a soggy pizza) then cool.
- Split the dough into 2 or 4 depending on what size you want.
- Lightly flour the table and roll out the dough to the thickness of a pancake, flouring all the time.
- Spoon over a little tomato sauce, then top with 4 or 5 pieces of Mozzarella.
- Dot over some leaves of basil, a little dried Oregano and a drizzle of olive oil.
- Finally a little salt and pepper and meats if useing.
- Bake in the oven for 8-10 minutes until you have a crisp edge.
- Remove and eat straight away.
