Tomato & Basil Pizza
Serves: people
Ingredients
For the dough
- 250 g Water
- 12.5 g Sea salt
- 400 g 00 flour
- 1 g Fast action dried yeast
- 4 g Caster sugar
- 12.5 g Extra virgin olive oil
For the sauce
- 400 g Peeled plum tomatoes drained and seeded
- 1 clove Garlic finely sliced
- Sea salt to taste
- Olive oil for drizzling
- Dried oregano for sprinkling
- 5 g Fresh Basil 1 tbsp, torn
Optional toppings
- Ham
- Portobello mushroom sliced
- Burrata
- Rocket
- Pesto
- Pine nuts
- Red pepper sliced
- Spinach
- Red onion sliced
- Courgette sliced
- Sundried tomatoes
- Capers
- Anchovies
- Olives
- Parmesan
Method
To make the dough
- Combine the water, sea salt, sugar, half of the flour and the yeast in a large bowl. Mix until smooth and free from lumps.
- Add the extra virgin olive oil and gradually incorporate the remaining flour until a dough forms.
- Knead for 15–20 minutes until smooth, elastic and well hydrated.
- Leave the dough to rest on the work surface for 40 minutes.
- Divide into 2 equal portions and shape into dough balls. Leave to prove for 2–3 hours.
To make the sauce
- Crush the tomatoes by hand or pulse briefly in a food processor.
- Stir through the garlic and a pinch of sea salt.
- Leave for 15–20 minutes to allow the flavours to develop.
To finish
- Preheat a pizza stone in the oven at its highest setting.
- Stretch each dough ball gently with your fingertips, pushing the air towards the edge to form the crust, and transfer to a floured pizza peel or tray.
- Spread a thin layer of tomato sauce over the base, leaving a 1 cm border around the edge.
- Finish with a light sprinkling of dried oregano, fresh basil and a drizzle of olive oil. Add any other toppings of your choice.
- Bake for 6–7 minutes, or until the crust is golden and the toppings are cooked.