Pizza by
Ingredients
Preparation: 30 mins
Cooking: 8-12 mins
Inactive: 4 hours to 5 days
Yield: 2 pizzas
Kitchen Tools
- Pizza Tray rated for 240c
- Food processor
- Pizza stone (optional)
- Pizza peel (optional)
- Tabletop mixer (optional)
For Dough
- 300g strong bread flour + extra for kneeding
- 300ml warm water
- 1/2 tbsp sugar
- 7g yeast
- 1 tbsp olive oil
- 1/2 tsp salt
For Toppings
- 1/2 can plum tomatoes
- 1 tbsp Italian herbs/basil
- 200g low moisture/pizza mozzarella
- any optional toppings
Instructions
1. In a large bowl, mix the water, sugar, yeast, oil and salt. Then add the flour.
2. Begin to mix all the ingredients together. Once the wet dough has formed, begin to kneed either by hand or using a mixer. Slowly add flour to the mixture until it forms a smooth dough. Then continue to kneed until the dough can be stretched thin so light comes through it (around 10-15 mins)
3. Form the dough into a ball and leave it to prove. If using the same day, allow it to double in size. If using another day, leave in the fridge to prove for up to 5 days.
4. When ready to cook, preheat the oven to 240c (220c fan). If you are using a pizza stone, make sure to preheat it for at least 30 mins.
5. To make the sauce, add ONLY the plum tomatoes from the can (not the juices) and the Italian herbs to a food processor and blitz until a chunky sauce is formed.
6. Split the dough in half and begin to form the pizza shape. This can be done with a rolling pin, or by hand by picking up the dough and allowing gravity to stretch the dough by allowing it to dangle down.
7. Place the dough on a pizza peel/tray. Working quickly add the sauce. Try to only add the tomato chunks to the pizza and not too many juices. Also only add enough tomato to lightly coat the dough, otherwise the pizza will come out soggy. Add the mozzarella and any other toppings.
8. Slide the pizza into the oven and cook until the cheese starts to bubble. NOTE: if you see the cheese separating, remove the pizza immediately. Depending on your oven, this will take around 8/12 mins.
9. Place the pizza on a wire rack and allow to cool for at least 5 mins before cutting and serving.
2. Begin to mix all the ingredients together. Once the wet dough has formed, begin to kneed either by hand or using a mixer. Slowly add flour to the mixture until it forms a smooth dough. Then continue to kneed until the dough can be stretched thin so light comes through it (around 10-15 mins)
3. Form the dough into a ball and leave it to prove. If using the same day, allow it to double in size. If using another day, leave in the fridge to prove for up to 5 days.
4. When ready to cook, preheat the oven to 240c (220c fan). If you are using a pizza stone, make sure to preheat it for at least 30 mins.
5. To make the sauce, add ONLY the plum tomatoes from the can (not the juices) and the Italian herbs to a food processor and blitz until a chunky sauce is formed.
6. Split the dough in half and begin to form the pizza shape. This can be done with a rolling pin, or by hand by picking up the dough and allowing gravity to stretch the dough by allowing it to dangle down.
7. Place the dough on a pizza peel/tray. Working quickly add the sauce. Try to only add the tomato chunks to the pizza and not too many juices. Also only add enough tomato to lightly coat the dough, otherwise the pizza will come out soggy. Add the mozzarella and any other toppings.
8. Slide the pizza into the oven and cook until the cheese starts to bubble. NOTE: if you see the cheese separating, remove the pizza immediately. Depending on your oven, this will take around 8/12 mins.
9. Place the pizza on a wire rack and allow to cool for at least 5 mins before cutting and serving.
Servings: 8 Serving Size: 1/4 pizza (no additional toppings)
Nutrition Information (per serving):| Calories | 244 |
| Fat | 7.4 g |
| Carbohydrates | 33.3 |
| Protein | 11 g |