Great Home Made Pizzas

Home Made Pizzas

Makes around 8 pizzas (I often do just half of this recipe). The below recipe is for a Margherita Pizza but you can adjust toppings as you see fit - If you put too much on the pizza base it will be sloppy when cooked - thus the 'sparingly' comments below. Photos are of a Margherita Pizza and Pepperoni Pizza (same as below without the basil and with pepperoni).

Thank you Lara.

Ingredients
1kg  flour 00 (or 900gr flour 00 + 100gr semolina)
650ml lukewarm water
2 teaspoon salt
1 teaspoon sugar
14gr yeast (this is normally 2 sachets)
3 tablespoons olive oil 
Jar of passata (such as Curious Passata Rustica) - you will not need all of the jar
Fresh mozzarella and grated mozzarella
Fresh basil

Method

1. Put the dry ingredients and olive oil into a large bowl 
2. Gradually add the water while mixing
3. Turn out the dough onto a floured worktop and knead for a few (around 5) minutes
4. Put the dough back into a large clean bowl (you might need 2 bowls if you do the full recipe) and cover with a warm damp tea towel (or cling film) and leave to rest (4h minimum - can be over night) in a warm place. The dough will expand 4-5 times. Tip: put a few drops of olive oil in the bowl(s) before putting the dough back in - this makes it easier to take out afterwards
5. Use about around 200 grams of dough per pizza
6. Roll out / stretch dough onto pizza tray (with holes in the bottom)
7. Pre heat oven to around 230 c
8. Spread a table spoon of passata over the base sparingly, add both mozzarellas (again sparingly) and a little basil
9. Place in the oven for around 10 minutes

Note: 50% strong white flour and 50% plain white flour will approximate 00 flour