Sunday, 31 January 2016

Pizza - Thin and Crispy

Serves 4


For the dough
  • 1½ lb plain flour 
  • 1 tbsp of dried yeast
  • 1½ tsp salt 
  • 2 tbsp olive oil
  • ¾ pt luke warm water 
  • 1 tsp sugar
For the tomato sauce
  • olive oil 
  • freshly ground black pepper
  • 14oz tin of chopped tomatoes 
  • 2 or more tbsp tomato puree
  • salt 1 
  • tsp of oregano
For the toppings
  • 3 x 200g bags of grated mozzarella
  • salami, ham and mushroom, anchovy and olive, tuna and onion etc. Leave off the meat and fish if you want a vegetarian pizza.
  1. Add 5 fl oz boiling water to a measuring jug and top up to the 15 fl oz mark with cold water.  Add the sugar and yeast and leave for 15 minutes for the yeast to start to form a head on the liquid.
  2. Place the flour, salt and olive oil in a large bowl and mix well.  Add the yeast mixture and stir with a fork.  Pour a glug of olive oil onto the worktop and rub in with your hands.  Turn out the mixture and knead for 5-10 minutes to form an elastic dough. 
  3. Return the dough to the bowl, cover and set aside for about 1½ hours to rise.  When the dough has doubled, divide into 4 and roll out each piece on a lightly floured surface to fit a pizza tray or baking sheet (greased with olive oil).
  4. To make the tomato sauce, place all the ingredients together in a bowl and mash with a potato masher to make it smooth.  Spoon the tomato sauce onto the pizzas and spread out with a spoon.
  5. Sprinkle the grated mozzarella on top of the tomato sauce and add toppings as desired.  Cook for 12-15 minutes with the oven as hot as possible (you may need to experiment with the times).

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