Cooking

INGREDIENTS

• 650g “00” Pasta/pizza flour
• 7g Dried yeast​​​​
• 10g Salt
• 25g Olive oil
• 200g warm milk + 175g warm water, both at 37 C in a 500ml jug
• Polenta or flour to roll out the dough
• 500g jar tomato sauce
• 200g grated cheese
• Toppings of your choice e.g. sliced mushrooms, olives, bacon lardons, pepperoni, peppers, mozzarella etc.

METHOD

NB: Preheat your oven to the hottest setting after you have rolled out your pizza dough!

• Add the liquids to the dry ingredients and mix on low speed for 5 minutes.
• Remove the bowl from the mixer, cover with the tea towel and place in a warm place to prove for 60 to 90 minutes or until double in size.
• Meanwhile, while make a cartouche to line the pizza trays – start with a rectangle of silicone paper, fold in half then half again. Find the centre then fold a wedge starting from one edge, fold over again until you have a single wedge. Measure the radius of the tin, then cut wedge to the desired length, open and line the line tin with it.
• Return the risen dough to the mixer and mix on low speed for 2 minutes.
• Roll the dough into a thick sausage then cut into four equal pieces.
• Scatter the polenta on the work surface and gently roll out the dough into a circle. Place into the lined baking tin.
• Prove for 30 minutes to 1 hour until double in size.
• Spread the tomato sauce evenly over the risen base.
• Sprinkle 50g of cheese evenly over each pizza, then add the toppings of your choice.
• Cook two pizzas at a time on separate shelves for 6 -7 minutes then swap around and cook for a further 6-7 minutes.
• When cooked, remove from the oven and rest for 5-10 minutes – this does make a difference to the taste and to the health of your mouth!