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Week 3 : Friday 3rd August
lukewarm water (approx. 250ml)
2 tsp of dried yeast
½ tsp of sugar
plain flour (500g)
4 tbsp of olive oil
1 tsp of sea salt
a clove of garlic
a glug of olive oil
a handful of over ripe tomatoes, chopped
a squeeze of tomato purée
1 tsp of oregano
1 mozzarella ball, sliced thinly
1 red pepper, sliced thinly
1 small red onion, peeled and sliced thinly
a handful of baby spinach
mix the yeast, sugar and a quarter of the warm water in a bowl and leave for 10 minutes to activate the yeast.
put the flour, oil and salt into a kenwood mixing bowl with the dough attachment.
pour in the yeast mixture and enough of the warm water to bind the ingredients.
knead with the dough hook on a medium speed until you have a smooth dough.
remove the dough hook from the machine and cover with a clean cloth, then leave to rise for about at least an hour in a warm room.
preheat the oven to 220°C.
crush the garlic and fry in a medium hot pan with oil for a minute.
add the tomatoes, puree and oregano and leave to bubble away for about 15 minutes so that the tomatoes are soft and squishy. You might want to add a splash of water to help it along.
take a quarter of the risen dough and roll out a thin circle onto a floured surface, then transfer to an oiled baking tray.
spread the base with the tomato sauce, then sprinkle with peppers, onions, mozzarella and baby spinach. put in the oven for about 15 minutes until crispy and golden.
Enough sauce and toppings for 1 pizza - serves 2
(spare dough left for another day)
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