7g Allisons Easy Bake Yeast (This yeast means that only one short rise is necessary)
1 teaspoon Salt
1/2 teaspoon Sugar
320ml luke warm water
400g Chopped Tomatoes
1 Medium Onion (Finely chopped)
2 cloves Garlic (Finely chopped)
1 teaspoon Olive Oil
50ml Red Wine
1 tablespoon Sundried Tomato Paste
Set the oven to its highest setting, with the pizza steel in place on the middle shelf
Sift together the flour and salt
Stir through the yeast and sugar
Gradually add the warm water, mixing with a fork or your fingers till you have a large dough ball and the sides of the bowl come clean
Turn the dough out onto a floured board and knead for 10 minutes.
Cover and put to rise in a warm place for at least 30 minutes
Meanwhile make the sauce. Start by softening the onion and garlic in a little olive oil
Add in the chopped tomato and sun dried tomato paste. Stir through the red wine
Reduce down by a half then taste and season with salt and pepper. If you like you can add dried herbs (oregano) or chilli flakes at this stage
Leave on one side to cool a bit
Divide the dough into 8 pieces and roll into balls on the floured worktop. Freeze any that you do not want to use immediately in individual freezer bags
Cut a pizza sized (10 inches) square of silicon paper and dust with flour
Take one ball of dough and press it down in the centre of the square. Keep working it into a flat roundish base, using your fingers to flatten it as much as possible.
If you like a very thin pizza base, use a rolling pin as necessary to flatten the base a little more
Push the slide under the pizza and silicon paper and then add the toppings, starting with enough tomato sauce to lighly cover the base.
Add the meats, anchovies, mushrooms and capers, then cover with the slices of mozzarella
Use the slide to transfer the pizza on the silicon paper directly on top of the pizza steel
Cook for 8-10 minutes
1/8th of the pizza dough will make a pizza for one hungry adult or 2 kids. Any left over tomato sauce can be frozen or stored in the fridge for a few days.
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