FAMILY PIZZA NIGHT

Who says you can’t make amazing pizza at home? The secret is in a two-step, mix-and-rise dough, stretching not rolling it, then using a pizza stone for a great crust. Perfecto!

Preparation time 20 mins plus 2 hours rising

Cooking time 50 mins Serves 4

700g baker’s flour

14g (2 sachets) dried yeast

3 Tbsp extra virgin olive oil

1 / tsp fine sea-salt flakes

1 brown onion, grated

6 cloves garlic, minced

2 x 400g cans crushed tomatoes 2 Tbsp tomato paste

2 tsp dried oregano

2 tsp brown sugar

Sea-salt flakes and freshly ground

black pepper, to season Semolina, to sca er

TOPPINGS

Roasted capsicum, diced tomato,

grilled zucchini and red onion Smoked chicken, ham and salami Grated mozzarella, grated parmesan,

washed rind cheese and bocconcini Basil leaves, olives, jalapenos, capers

and rocket (optional extras)

STEP 1 Preheat oven to 220°C fanforced (240°C conventional) with a pizza stone or oven tray on the middle shelf. Mix 2 Tbsp of the flour with yeast and / cup water in a small bowl. Set aside for 5 minutes, until foamy.

STEP 2 Put half of the remaining flour in bowl of an electric mixer with yeast and

2 cups tepid water. Beat with paddle a achment on medium for 5 minutes, until mixture comes away from side. Cover and set aside for 1 hour, to rise.

STEP 3 Add remaining flour, 2 Tbsp of the oil, salt and / cup water (you may not need it all) and mix slowly with the dough hook until smooth (dough should seem wet and not able to be rolled out). Cover and set aside for 1 hour.

STEP 4 Meanwhile, put remaining oil in a saucepan and cook onion and garlic for 5 minutes. Add crushed tomatoes, paste, oregano and sugar. Season. Simmer for 40 minutes, until thickened.

STEP 5 Divide dough into 4 pieces and turn out onto a well-floured surface. Using hands, stretch each piece gently, li le by li le, until a rough 30cm disc forms. Put a sca ering of semolina on an oven tray, then dough. Top with sauce, vegetables, meats, cheeses and extras. Slide pizza onto preheated pizza stone or oven tray and cook for 5 minutes, until puffed and crisp. Serve.