This recipe provides enough dough for about 4 large pizzas.
Ingredients
- Strong plain flour - 1 kg
- Passata - 250 g
- Mozzarella - 125 g (a ‘standard’ ball)
- Whatever toppings you fancy (BUT MUST INCLUDE ARTICHOKES)
- Salt - 2 tsp
- Dried yeast - 14 g (2 standard sachets)
- Sugar - 1 tsp
- Olive oil - 3 tbsp
- Hand Warm Water - 650 ml
Preparation
- Mix sugar, yeast, water and oil and let ‘brew’ for 5 minutes
- Prepare all your toppings
- Peel the mozzarella into nice sized pieces
Instructions
- Sieve the flour into a bowl and add the salt
- Create a well in the flour and pour in the water mixture
- Gradually mix the flour into the water with a fork
- Keep going until the dough has formed
- Knead until your tensions are released
- Leave to rise in a bowl (covered with wet cloth or cling film) until doubled in size
- Knock the dough back (You can separate dough for freezing at this stage)
- Roll dough to about 5 mm thick to form the pizza bases
- Add a thin covering of passata
- Add the cheese
- And then your toppings