Pizza
500g strong bread flour
300ml lukewarm water
10g salt
7g yeast
400g plum tomatoes
2 cloves garlic
2 tablespoons olive oil
7g basil
240g mozzarella
Parmigiano-Reggiano - grated
olive oil
7g basil
300ml lukewarm water
10g salt
7g yeast
400g plum tomatoes
2 cloves garlic
2 tablespoons olive oil
7g basil
240g mozzarella
Parmigiano-Reggiano - grated
olive oil
7g basil
Sieve flour and add yeast, sugar and salt.
Pour in the water a little bit at a time whilst mixing with dough hook until the dough forms an elastic ball.
Cover with a kitchen towel and leave to rise for about an hour.
Fry garlic gently then add tomatoes, salt, pepper, a bit of sugar and basil and simmer for 15mins.
Blend sauce until smooth.
Knead the dough, portion, and leave to rise for 30 mins. (Freeze here if desired.)
Stretch to size, pinch up edges, spread over a light layer of sauce, mozzarella and parmesan.
Cook on pizza stone in oven preheated to 240°C for around 10mins.
Serve with a few leaves of basil and a drizzle of olive oil.
Pour in the water a little bit at a time whilst mixing with dough hook until the dough forms an elastic ball.
Cover with a kitchen towel and leave to rise for about an hour.
Fry garlic gently then add tomatoes, salt, pepper, a bit of sugar and basil and simmer for 15mins.
Blend sauce until smooth.
Knead the dough, portion, and leave to rise for 30 mins. (Freeze here if desired.)
Stretch to size, pinch up edges, spread over a light layer of sauce, mozzarella and parmesan.
Cook on pizza stone in oven preheated to 240°C for around 10mins.
Serve with a few leaves of basil and a drizzle of olive oil.