Ingredients – Makes 4 Pizzas
- 312g + 250g strong white flour
- 312ml water, room temperature
- 62ml tepid water (no more than 37c)
- 31ml oil
- 10g salt
- 62g semolina
- 1g dried yeast
- 800g chopped tomatoes
- 40g peas
- pinch of oregano
- a handful of rocket lettuce leaves
- a handful of fresh basil
- buffalo mozzarella, completely drained
- Large mixing bowl
- Wooden spoon
- Small container
- Large tray
- Cling film
Method for the pizza dough
- In a mixing bowl, pour 312ml of water, 31ml oil and 10g salt. Using a wooden spoon, stir everything together.
- Add 312g flour and 62g semolina. Again, stir well until everything is combined.
- In a separate container, add dry yeast into the tepid water and stir until dissolved.
- Add the other 250g flour into the mixing bowl then add the yeast mixture. Still with a wooden spoon, give everything a good stir. When the mixture gets tough to continue stirring with the wooden spoon, switch to your hands. Continue to knead the dough in the bowl until you get a clean bowl then switch to your kitchen work top. If you think the dough is still a bit sticky to knead, add some flour on top of the dough and onto the work top. Continue kneading until your hands are clean of any bits of dough (watch video at 4:50 to see how the dough is knead) and shape it into a big ball. Cut the dough into 4 pieces and start rolling each piece into a smaller ball (watch video at 7:38).
- Dust a large tray with some flour and place the four balls of dough onto it. Prepare a piece of cling film with some oil spread onto it and place it on top of the dough (oily side touches the dough) Make sure that cling film covers all the dough so it will not dry. Leave dough on the side to proof until it rises to another half of its size, this takes 3hrs approximately.
- In the meantime you can start preparing your chosen toppings. In this recipe we used a base of chopped tomatoes, buffalo mozzarella (make sure this is drained properly – you do not want any liquid running on top of your pizza base!) peas and oregano.
- Pre-heat the oven on the highest heat.
- Prepare your oven shelves covered with foil so you can use these as your pizza tray (watch video at 11:40 to see how we do it) We found this method to be the best for cooking the pizza.
- After the dough has risen, dust your work top with some flour as well as your fingers. Take one portion of pizza base then with the fingers start tapping the dough from the inside to the outside to form the crust. Continue to open the dough with the palms of your hands by moving and turning them slowly all around the base (watch video from 13:00 to see exactly how it’s done) Do not over stretch the dough.
- Place the pizza dough on the covered oven shelves and add your toppings, starting with the chopped tomatoes. Once ready, place into the oven and leave to cook for about 30 minutes but the last 5-10 minutes swap the pizzas around from bottom shelve to upper shelve.
- Once pizza is out of the oven we topped it up with some fresh basil and rocket leaves.
Our personal favourite is to drizzle some olive oil on top of the rocket, add some sea salt and cracked black pepper corns, and some balsamic vinegar glaze. You can use any other toppings that you fancy such as the below.