Perfect pizza
Serves: 2 Prep: 15 mins (plus 1hr proving time) Cook: 12 mins
For the pizza base:
300g (12oz) strong bread flour
4g salt
7g (1¼ tsp) dried fast action yeast 225g (9oz) tepid water, weighed for accuracy
For the pizza topping:
2 tbsp of tomato puree or passata
100g (4oz) cheese of choice, grated or sliced
Toppings of choice could be: ham, mushrooms, pepperoni, sweetcorn, pineapple, olives, jalapenos, peppers, prepared as you wish.
Black pepper and 1 tsp of oregano
1. Mix the flour, salt and yeast together in a large mixing bowl, add water, quickly mix together.
2. Tip contents out on to the table and knead for about 8 mins, until smooth. Cut dough into 2 equal size pieces and shape into balls. Form into a ball.
3. Put the dough balls on a floured surface, seam side down, lightly flour the tops. Cover with a tea towel and leave for 1 hour. After 1 hour pre-heat the oven to 250°C /Fan 230°C/Gas Mark 9 and put in an oven tray.
4. Either roll out or hand press a dough ball into a shape roughly 25cm (10in) in diameter.
5. Transfer the base to baking paper and spread the dough with tomato
sauce and desired toppings. Finish with cheese and a sprinkling of oregano and black pepper.
6. Take out the hot tray from the oven and carefully slide the baking paper onto the tray. Bake for 10-12 mins
Per serving: (not including the toppings, which may vary) 692 cals, 12g fat, (7g sat fat), 2.5g sugar, 2.4g salt
“You can also make this dough the night before you need it. Simply roll it into one large ball, place in a bowl and cover.
By keeping it in the will be fermentation the slowed down.”