Pizza

Name: Pizza
Cook time: 1 h 30 min
Yield: 4 medium pizzas
Cuisine: Italian
Ingredients: 1 tbsp or 1 packet dried yeast; 1 tsp caster sugar; 500g bakers or strong flour plus some extra; 2 tbsp extra virgin olive oil; sea salt; 400g tinned tomatoes; 1 tbsp dried oregano; 2 tbsp chopped fresh basil leaves; freshly ground white pepper; 400g salami or peperoni, thinly sliced; 1 small red onion, thinly sliced; 500g mozzarella, sliced; extra basil leaves

Jeremy and Jane Strode

October 18, 2011

Time:1-2 hoursMakes:4 medium pizzas

These dough and tomato sauce recipes come from a friend of ours who has a guesthouse in Margaret River with her Italian husband they're his recipes. Guests are treated to wood-fired pizza nights and this simple raw tomato sauce base works so well.

Ingredients

1 tbsp or 1 packet dried yeast
1 tsp caster sugar
500g bakers or strong flour plus some extra
2 tbsp extra virgin olive oil
sea salt
400g tinned tomatoes
1 tbsp dried oregano
2 tbsp chopped fresh basil leaves
freshly ground white pepper
400g salami or peperoni, thinly sliced
1 small red onion, thinly sliced
500g mozzarella, sliced
extra basil leaves

Method

Place yeast and sugar in a small bowl with 60ml lukewarm water. Stir and leave for 10 minutes in a warm place to activate. Place flour, 1 tbsp olive oil and a large pinch of salt in a large bowl. Once the yeast mix is ready, add the flour and 250ml of water. Mix to combine into a large ball and knead for 10 minutes. Put back in bowl, cover with tea towel and allow to prove until it has doubled in size. Heat oven to 220C. Puree tomatoes, oregano, chopped basil, sea salt, and pepper with the rest of the olive oil.
Divide dough into four balls and prove for a further 10 minutes. Roll dough to a thin round base and cover with a couple of spoonfuls of tomato sauce. Top with salami, onion and mozzarella. Bake for about 10 minutes. Top with basil before serving.