First I preheated the oven to 220c. I mixed the yeast, sugar and a quarter of the luke warm water and left it for 10 minutes to activate the yeast. I put the flour, oil and salt into the Kenwood Chef, put it on a medium setting and continued to mix until all the dough balled together.
Initially it was not coming together and looked a little dry so I did add a touch of luke warm water, which seemed to do the trick. I covered it with a tea towel and left it for one hour.
In the meantime, I finely chopped up a clove of garlic and fried in a little oil, followed by the fresh tomatoes, tomato puree and oregano and left it simmer for 15 minutes. I did not need to splash any water as it was nice and moist!
While it was simmering, I looked inside the pot and my dough had risen nicely - it was extremely soft and light to touch. I took a quarter of it, rolled it out in a circle on a floured surface and then I placed it onto a lightly oiled baking tray. I was extremely happy with how my dough turned out.
If I’m being honest, it was not the prettiest looking pizza I have seen and the onions were slightly on the raw side!!
Then I took the tomato base off the hob and gently spread it all over the pizza base, followed by the ingredients that I had chopped up with the Kenwood Chef.
I popped it in the preheated oven and after 15 minutes, I took it out. If I’m being honest, it was not the prettiest looking pizza I have ever seen and the onions were slightly on the raw side!! However the base was absolutely PERFECT, which all the family could vouch for. What an amazing machine the Kenwood Chef is, especially for making dough.