500g strong white bread flour
325ml lukewarm water (use only what is required)
1 teaspoon sea salt
1 teaspoon sugar
1 x 7g sachet dried yeast
semolina, for dusting
EV olive oil (I use Alce Nero)
300g buffalo mozzarella
½ a bunch of fresh basil
1/2 teaspoon oregano
400g Alce Nero tomato purée
1/4 teaspoon salt
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon EV oil (I use Alce Nero)
1. Mix together flour, salt, sugar, 1 tablespoon olive oil, yeast.
2. Now adding little water at a time, mix and knead until you get a soft, pliable dough.
3. Once the dough is smooth, cover and set aside in a warm place for 1-2 hours until double in size.
Note: For better results, refrigerate in an airtight container for a day. Bring it back to room temperature before using.
1, Heat olive oil in a saucepan.
2. Add oregano, garlic and stir. Next add tomato purée, salt and pepper.
3. Mix well, cover, reduce heat and let it cook for 10-15 minutes. Remove lid, and let the sauce cool down before using.
4. Punch air out of risen pizza dough.
5. Split dough into 4 equal sized balls.
6. On a flour-dusted surface, use your hands to stretch a ball of dough into a circle, roughly 35cm to 40cm in diameter. You can also use a rolling pin to roll out your pizza base. Repeat with the remaining dough, then sprinkle two large baking trays with semolina and place the pizza bases on top.
7. Evenly spread the tomato sauce on each base – not too much. Drizzle with olive oil, tear the mozzarella and basil leaves on top. Place the pizza in the oven for 10-12 minutes, depending on how crispy you like them, then drizzle with extra virgin olive oil and serve immediately.
I like my pizza best with just basil and buffalo mozzarella. I did add some chopped chorizo and sun-dried tomatoes as toppings for the kids tonight.