BASE (makes 1 medium base)
TOP TIP – MAKE DOUBLE & FREEZE FOR ANOTHER MEAL
INGREDIENTS
100gr. strong bread flour or 125gr. Tipo “00” flour & extra for kneading
1 pinch salt
1 x 7gr. Sachet of dried yeast
1 tspn extra virgin olive oil
METHOD
Sieve flour & salt into a bowl & make a well in the middle.
Using a fork, bring the flour in gradually from the sides of the bowl & mix into the liquid to form a dough.
Place dough on a lightly floured surface & knead until dough is smooth & springy.
Place the ball of dough in a large, flour-dusted bowl & flour the top of it. Cover the bowl with a damp cloth & place in a warm room for approx. 1 hour (until the dough has doubled in size).
Place the dough on a lightly floured surface & knead it to push the air out of it (for approx. 10 mins).
NOTE – IF YOU MADE EXTRA WRAP IN CLING FILM AT THIS POINT & FREEZE/REFRIDGERATE UNTIL REQUIRED.
Roll out dough & prick with a fork. Add toppings.
TOPPING
3 tblspn. tomato puree
4 large basil leaves, chopped
1 red pepper, thinly sliced
60gr. sliced pepperoni
75gr. mozzarella cheese
25gr. grated cheese (optional)
METHOD
Spread puree over base.
Add peppers, pepperoni, mozzarella & grated cheese (if using) . Sprinkle chopped basil over pizza.
Cook at 200C (180C Fan), Gas 6 for 15-20 minutes.
