Ingredients
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
- salt
- pepper
For a Meat Topping
- 250 g pesto salami (will bring my own)
- or 100g Parma ham
Instructions
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Pizza
Amount per Serving
Calories
185
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
13
mg
4
%
Sodium
163
mg
7
%
Potassium
120
mg
3
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
