makes 2 x 8 inch pizzas*
Ingredients
250ml tepid water
1 tablespoon olive oil
2 tablespoons granulated sugar
½ teaspoon table salt
360g strong white bread flour
1 teaspoon fast action yeast
extra flour for rolling out (ordinary plain flour will do)
2 tablespoons tomato puree or passata
100g grated mozzarella
Your favourite toppings – e.g. chopped onions, small pieces of ham, sliced mushrooms, pepperoni, sliced peppers, pineapple chunks, etc
1 teaspoon dried herbs
Equipment: Food mixer with dough hooks, two pizza trays
Method
- Place all the ingredients in your food mixer’s bowl in the order shown.
- Run the food mixer with the dough hooks attached for 8 minutes, which should form a dough and knead it.
- Grease a large mixing bowl with olive oil and put the dough in it then cover the bowl with a clean tea towel. Leave in a warm place for 1 hour so it double in size.
- Preheat the oven to 180°C (fan) or 200°C (conventional).
- Grease your pizza trays
- Remove the dough from the mixing bowl, cut it in half and shape each half into a pizza base on the greased trays.
- Leave the pizza bases in a warm place for 8 minutes so they rise slightly.
- Spread the bases with tomato puree or passata and sprinkle the dried herbs over the top.
- Add your other toppings.
- Sprinkle with the grated mozzarella.
- Drizzle with olive oil.
- Bake in the oven for approximately 7 minutes.
* If you don’t want to make 2 pizzas in one go, here are three things you can do with it instead:
- Freeze the dough, or store it in the fridge for up to 24 hours.
- Make some of it into dough balls – they need approximately 5 minutes in the oven at 180°C.
- Turn it into a pizza-style garlic bread by covering with garlic butter and herbs.