What you need
Odlums 00 Flour Pizza Base
- 400g Odlums Strong 00 Flour
- 7g dried fast-action yeast
- 1 tsp castor sugar
- 1 tsp Maldron sea salt
- 2 tbsp olive oil
- 225-240mls water
- 1 tbsp cornmeal/polenta
Sauce
- 200mls Roma Passata
- 1 tsp dried oregano
- 1.5 tsp dried garlic powder
- 1 tsp brown sugar
Toppings
- 120g Grated Mozzarella
- 200g Fresh ball mozzerella
- 150g Parma ham / Proscuitto /Salami
- 4 tsp olive oil
- Fresh basil leaves
Recipe Steps
Preparation: Preheat the oven to as hot as it will go, around 220℃ fan, 240℃, Gas 9. Put your pizza stones in to get hot or some flat oven trays. Ideally, turn on your pizza oven to 270 – 300℃ for best results
Pizza Dough: Weigh & measure the Odlums 00 strong flour into the mixing bowl. Sprinkle in the salt, sugar and dried yeast. If using an electric mixer, fit it with a dough hook and turn on a low speed to combine.
Drizzle in the tepid 225mls of water and the olive oil. Allow to combine on low speed, then turn up to high speed and knead well for 1 or 2 minutes until smooth. Sprinkle the oven pizza tray with polenta ( also known as cornmeal or semolina ) or brush with some oil to stop it sticking.
Turn out the dough, cut into 4 even-sized pieces. Roll out into rectangle flatbreads about 12cm x 25cm.
Slice them onto the pizza oven paddle, hot pizza stone or hot oven trays.
Pizza Sauce: When the flatbreads are rolled out, spoon on 2 tbsp passata, a sprinkle (about ¼ tsp oregano, sugar & garlic powder ).
Toppings: sprinkle on a small handful of grated mozzarella, tear on some fresh mozzarella and a little salami /prosciutto. (Optional: A tiny grating of parmesan cheese and it is ready for the oven).
Bake until crisp, golden & cooked. This can take about 12-15 mins in an oven or 3-5 minutes in a pizza oven.
When cooked, dot on a few small basil leaves. Cut using a pizza cutter and enjoy.
Note: the secret to this thin-crust pizza is to go light on the toppings. A sprinkling of toppings. Keep the toppings light and it will cook quickly and be delicious.
