Pizza

This recipe from The Olive Tree Cookery School in Dorset gives you the opportunity to practise making dough. The quantities below make 8 medium sized pizzas.

Baking time 10-15 minutes, plus rising

INGREDIENTS FOR DOUGH

500g strong white flour or Veru Truly Sicilian semolina
20g fresh yeast
10g table salt
1 pinch sugar
300 ml warm water
1 tbsp olive oil

METHOD

Mix the flour, salt and sugar. In a separate bowl mix the water, yeast and oil. Add the water, yeast and oil mix to the flour, salt and sugar and knead with your hands until a compact dough forms about 10 minutes. Cover the bowl and leave in a warm place for the dough to rise until it has doubled in size. Cut the dough into four equal pieces and shape into pizza rounds on a greased baking sheet. Top with your choice of toppings. Preheat the oven to 200oC fan/gas mark 7. Put the pizza in the oven and bake for 10-15 minutes.

INGREDIENTS FOR TOMATO TOPPING

1 bottle of passata or chopped tomato
1 tbsp dried oregano
1 tbsp sliced fresh basil
salt & pepper

METHOD

Mix all the ingredients together and season to taste. Add to the pizza base and follow baking instructions above.