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Ingredients
Tomato Sauce
- 250 ml passata
Pizza Base
- 300 g strong white bread flour
- 150 g strong wholemeal bread flour
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 2 tbsp olive oil
- approx 300 ml warm water
Servings:
Instructions
Tomato Sauce
- Mix the ingredients together and if using within an hour, leave to infuse at room temperature. Otherwise store in the fridge until ready to use.
Pizza Base
- Pre heat the oven to 240C Fan 220C Gas 8
- To mix the base ingredients I use the dough hook attachment on my food mixer or food processor but it can easily be mixed by hand. Put the flours in a large bowl and add the yeast and the salt. Don't add these together as the salt will kill the yeast. I add to opposite sides of the bowl. Make a well and pour in the water and olive oiland bring together until you have a slightly wet dough. If using a food mixer this will only take a few minutes, otherwise turn onto a lightly floured dough and knead for 5 minutes until the dough is smooth and slightly springy. Cover with a tea towel and leave the dough to rest for 5 minutes until smooth and slightly springy. Divide into 4 rounds, roll out thinly and carefully place onto floured baking sheets.
- Use the back of a spoon to spread the sauce over the pizza bases. Add the grated & sliced mozzarella and finish with any additional toppings. Drizzle with olive oil and season.
- Bake for 8-10 minutes until the base is crisp.
- Scatter over the basil leaves and drizzle with olive oil and serve.
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