Pizza

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 15
Servings 2
Time

Ingredients

  • 300
    g
    cake or bread flour
  • 2
    ml
    salt
  • 5
    ml
    sugar
  • 5
    g
    instant yeast
  • 15
    ml
    olive oil
  • 175
    ml
    warm water
  • olive oil for brushing dough
  • Tomato topping
  • 60
    ml
    olive oil
  • 2
    medium onions
  • 6
    cloves garlic
  • 350
    ml
    water
  • 6
    tomato paste cubes
  • 10
    ml
    dried Italian herb mix
  • salt and coarsely ground black pepper
 

Method

 
Combine all the dry ingredients in a bowl. Add oil and water and mix to form a dough.
Turn out on to a well-floured work surface and knead until dough becomes smooth and elastic.
Grease a large bowl with olive oil, place dough in bowl, brush surface with olive oil, cover and leave in a warm place to rise to double its volume, about 40 minutes.
Once dough has risen to double its original volume, remove from bowl.
Knock down the dough on the floured surface.
Form the dough into 2 balls. Leave to rest under plastic for 5 minutes.

TOMATO TOPPING:
Heat the oil and sauté the onion until soft, then add the garlic and cook for 2 minutes.
Stir in the remaining ingredients and bring to the boil. Set aside.

VARIATIONS
NAPOLINA
Roll rested dough balls out, and spread the tomato topping over. Scatter basil or parsley over and add anchovies. Cover with grated mozzarella cheese. Place pizzas on preheated baking sheet and bake at 260 ºC until done, about 30 minutes.

AL FRUTTI DI MARE
Follow the instructions for Napolina pizza, but omit mozzarella cheese. Top pizzas with a selection of seafood such as mussels, calamari and prawns.

 

Read more on: bake
 

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