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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My easy peasy take on a recipie adapted from Jamie Oliver. Ingredients:
everything is by weight....you need a scale....believe me its the best way.... |
1 kilo flour (ap is ok, bread is better) |
30 grams salt |
30 grams sugar |
30 grams active dry yeast |
325 mls very warm water |
additional 300 mls water |
2 tbls olive oil |
for the basic sauce |
1 28 oz can of tomatoes |
1 or two cloves of garlic - grated on a microplane |
a teaspoon of dried oregano |
2 tblsp of water |
2 tblsp of olive oil |
Directions:
1. in a small bowl measure out the sugar and yeast
2. mix together
3. add 325 mils water and mix till frothy
4. let it sit
5. in a large bowl weigh out flour and salt
6. mix together
7. make a well in center and pour in yeast mixture
8. add olive oil and mix with fork till it starts to come together
9. add additional water
10. then start to mix by hand - it should start to look like torn rags
11. keep mixing and kneading until it is mostly together
12. then dump out onto floured work surface and knead
13. until you form a fairly smooth ball
14. clean out bowl - grease with olive oil and put dough ball in
15. roll it around so it gets coated in olive oil
16. then cover in plastic and wrap in towels or blankets if its at all cold in your house
17. let it rise for the day - at least 2 hours - till it doubles in size
18. divide into thirds or quarters depending on how many pans you have
19. start each by rolling out a bit and then stretch it to fit a greased metal pan using fingertips
20. let it rest if it gets too bouncy
21. then once you have it the size you want - let it rest at least 15 minutes
22. mix well then spread on rested pizzas just before putting into oven
23. oven should be at 500degrees
24. let pizza bake until underside is golden
25. then add cheese and toppings
26. if using onions or peppers or anything that hard - you should put them on with the sauce so they get soft before you cheese the pizza
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