- 1kg strong white bread flour
- 1 level tablespoon fine salt
- 2 x 7g sachets of dried yeast
- 1 tbsp golden caster sugar
- 4 tbsp olive oil
- 650ml warm water(must not be too hot)
- Gently combine water, yeast, oil and sugar. It will be ready to use when the yeast has frothed up (about 3-5mins).
- Sift flour and salt into a large bowl or onto a clean bench.
- Make a well in the middle of the flour and gently add the liquid whilst using a large fork to mix into the flour.
- Once a rough dough ball is achieved, turn out onto a lightly floured surface and knead well (for 15mins) – the more you knead the chewier the dough.
- Allow to rest for 1hr in a lightly oiled bowl covered with cling film. Allow enough room for the dough to double in size or it will take over your kitchen like a Dough Godzilla.
- Knock back (knead again for 10mins) and rest for another 1hr.
- Roll out and add toppings. Bake in a VERY hot oven (+260 degrees C). Our oven’s thermostat is kaput, so we’re lucky enough to have an inferno at home.
My favourite pizza toppings:
- #1: Thinly sliced potato, olive oil, sea salt and rosemary (no cheese or tomato sugo)
- #2: Tomato sugo, mozzeralla, low fat hungarian salami and chilli oil (make chilli oil by heating olive oil until it smokes slightly, then take off heat and add freshly chopped chilli including seeds – add as much or as little as you want. I also add a bit of salt).
- #3: Tomato sugo, sliced mushrooms (dressed in olive olive, salt and pepper) and mozzerella.