Ultimate best pizza
SERVES 6 PREPARATION: 20 MIN COOKING: 1 HR RISING: 50 MIN
30ml (2T) olive oil
1 onion, grated
5ml (1t) dried mixed herbs 2ml (½t) chilli flakes
3 garlic cloves, chopped
1 can (400g) cherry tomatoes 10ml (2t) sugar salt and pepper
10g dried yeast
15ml (1T) sugar
5ml (1t) fine sea salt
340ml lukewarm water
1kg flour, plus extra for dusting
125ml (½c) tomato sauce (recipe above) 12 slices salami
150g soft mozzarella balls, torn
50g mature cheddar cheese, grated 2 green chillies, chopped
Preheat the oven to 220°C. Grease two 23-cm diameter cake tins.
1 TOMATO SAUCE In a saucepan over medium heat, add the oil, onion, herbs and chilli. Cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the tomatoes and sugar and season with salt and pepper. Turn the heat down and simmer for 30 minutes. Set aside to cool. 2 DOUGH Put the yeast, sugar and salt in a measuring jug, add the warm water and allow the yeast to dissolve. 3 Sift the flour into a large mixing bowl. Pour the liquid over the flour and stir until a dough forms.
4 Put the dough on a lightly-floured surface and knead for 10 minutes.
5 Transfer to a lightly-oiled bowl and cover with clingfilm. Leave to rise in a warm place until doubled in size, about 50 minutes.
6 Knock back the dough and divide in half. Shape each piece into a flat disc and press into each cake tin.
7 TOPPING Divide the tomato sauce between the bases and spread evenly. Top with the salami, cheeses and chillies. Bake for 15 minutes until done and golden.