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Basic pizza

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Ingredients

Dough
800g Strong white bread flour
200g Fine ground semolina flour
1 tablespoon Sea salt
2x7g sachets Dried yeast
1 tablespoon Golden caster sugar
Tomato sauce
1 clove Garlic
1 bunch Fresh basil
Olive oil
1 x 400g tin Plum tomatoes
Topping
85g Mozzarella cheese

Nutritional information

481
Calories
4.9g
Fat
1.8g
Saturates
17.6g
Protein
97.9g
Carbs
5.1g
Sugars
1.5g
Salt
4.3g
Fibre

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Basic pizza

Features:

    Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways

    • Serves 8
    • Easy

    Directions

    Trust me, once you see how simple and tasty this pizza dough recipe is you won’t want takeaways

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    Steps

    1
    Done

    For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.

    2
    Done

    Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.

    3
    Done

    Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

    4
    Done

    Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.

    5
    Done

    Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.

    6
    Done

    For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.

    7
    Done

    Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.

    8
    Done

    Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.

    9
    Done

    To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.

    10
    Done

    Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.

    11
    Done

    Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

    12
    Done

    Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.

    13
    Done

    When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.

    14
    Done

    At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.

    15
    Done

    If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

    Richie

    Dad in the Crouch Family.

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