Name: Basic pizza
Cook time: 1 h 20 min
Yield: 8
Cuisine: American,Italian
Ingredients: Strong white bread flour: 800g; Fine ground semolina flour: 200g; Sea salt: 1 tablespoon; Dried yeast: 2x7g sachets; Golden caster sugar: 1 tablespoon; Garlic: 1 clove; Fresh basil: 1 bunch; Olive oil; Plum tomatoes: 1 x 400g tin; Mozzarella cheese: 85g

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

Directions

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

Source :

jamieoliver.com

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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.