For the Dough
- 500 g plain or Italian '00' flour
- 1 pinch salt
- 10 g yeast, dried, roughly 7g sachet and a half
- 325 ml water, roughly
For the Pizza Sauce
- 400 g chopped tomatoes in juice
- 1 tbsp tomato purée
- 200 g buffalo mozzarella
- 20 leaves fresh basil
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
For a Meat Topping
- 250 g pesto salami (will bring my own)
- or 100g Parma ham
Making the Dough
- Place the flour, salt, yeast into a bowl and mix well.
- Add three-quarters of the water and mix well. You may need to add a little more water. The dough must be soft but not too sticky.
- Remove from the bowl and knead well for a few minutes.
- Place back in the bowl and leave to rise for 15 minutes in a warm place, covered with cling film.
- Meanwhile, preheat the oven to its hottest temperature. Add the baking pizza stone if you have one.
For the Sauce
- Next, place the tomatoes and paste into a pan and cook for 10 minutes until nicely thickened (I do this as I don't want a soggy pizza), then cool.
Building the Pizza
- Split the dough into 2 or 4, depending on what size you want.
- Lightly flour the table and roll out the dough to the thickness of a pancake, flouring all the time.
- Spoon over a little tomato sauce, then top with 4 or 5 pieces of Mozzarella.
- The dot over some leaves of basil, a little dried oregano and a drizzle of olive oil.
- Finally, a little salt and pepper and meats if using.
- Bake in the oven for 8-10 minutes until you have a crisp edge.
- Remove, cut into slices and eat straight away.
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