Cook Time: 10 - 12 Minutes
What you need
For the base
- 200 g Odlums”00″ Pizza & Pasta Flour
- 2g Fast Acting Yeast
- 4g Salt
- 120ml Water
- Makes one 12″ pizza.
For the toppings
- Roma Garlic & Herb Chopped Tomatoes
- Pinch of salt and paper
- Buffalo mozzarella
- Fresh basil
- Good quality olive oil
- Shamrock semolina
Recipe Steps
- Preheat the oven to 200C / Gas Mark 6
- For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
- While proving make the tomato sauce by adding the tin of chopped to a food processor with some salt and pepper and blitz until nice and smooth.
- Line a large baking tray by sprinkling over a handful of the shamrock semolina.
- When the dough is ready, dust a surface with flour and roll it out to a round.
- Place the pizza on the baking tray, spread on some of the tomato sauce, and add your choice of toppings. I like to keep it simple with mozzarella and olive oil. Bake for 10-12 minutes and then scatter over the basil leaves. Enjoy.
