Pizza Masterclass

Pizza Dough

2 ½ cups water, body temperature

1 tbsp fresh yeast

6 ½ cups flour

½ tsp honey

1 tbsp sea salt

2 tbsp olive oil

Mix together the water, yeast and honey and set aside. Measure out the other ingredients and mix in a bowl. Add the yeast mix which should have begun to bubble. Knead for 10 mins or until smooth and shiny. Set aside in an oiled bowl, covered for approximately 1 hour. Take the dough out and scale it into appropriate sized pieces. This dough should make 4 good sized pizzas but you can make larger or smaller as you see fit. Roll in to ball shapes and place on a floured tray, cover and set aside for 1 hour before use.

To roll out: flatten into a circle and proceed to roll on a well floured surface until the desired size and thickness.

Basic Tomato or Marinara Sauce

2 tins chopped tomatoes or 1 jar good passata

2 garlic cloves, finely chopped

1 tbsp tomato paste

¼ cup good olive oil

Salt and pepper

1 Tbsp fresh or dried oregano

Puree or simply mix together

Topping

Simply roll out dough, into circle. Spread a thin layer of tomato, if desired, across the base.If no tomato then use a little oil to stop the base puffing up. Top with mozzarella, then other toppings and bake in hot oven until golden and crispy.

Some Suggestions:

Bianca- Potato, Mozzarella and Parmesan

Margherita- Tomato, Mozzarella and Basil

Extra- Margherita- Fresh Tomato, Mozzarella, Basil

Napoletana- Fresh Tomato, Mozzarella, Anchovies and Capers

Pepperonata- Roast Peppers, onions and capers on a tomato base

Prosciutto e Funghi- Prosciutto and Mushrooms

Funghi- Mushrooms, Blue cheese, Caramelised onions and Truffle oil

Quattro Stagioni- Salami, Mushrooms, Olives and Artichokes