Ingredients:
· 500gr 00 Flour
· 300ml water at room temperature
· 10gr salt
· 6gr dry Yeast
· 35gr Olive Oil
Method:
1. For the dough, add the flour in the mixer bowl, then add the salt. In a different bowl, mix the water, oil and dry yeast with a whisk. Let the yeast activate (about 4 minutes), then add to the flour and turn on the mixer.
2. Work the dough in the mixer for about 6-7 minutes; take it out, form a nice dough ball and put it back in the mixer bowl. Wrap with cling film and let it rise for about 2-3 hours (it should be in a warm spot, so I use the immersion cupboard).
3. Once it has risen, take it out of the bowl, knock it back and split it into equal weight smaller balls - 110gr each should be good enough.
4. Dust the surface of the tray with flour, put the balls on it, cover with cling film and let them rise for about 2 hours. Only then will you be ready to make the Pizza.
5. Get the pizza dough out. On a good, clean, floured surface, do your best to shape it, either with a rolling pin or with your hands.
6. The oven should be very hot, I leave it to 250C; I also have a pizza stone in it that would need to be heated up. I usually have the oven on Grill function, so the stone gets nice and hot. When it is time to cook the pizza, I turn it to convention - it usually takes just about 5 minutes to cook.
7. Once your Pizza dough is shaped, add some tomato sauce, starting from the centre and moving outward; top it up with Mozzarella and there you have a Margherita... then you can top it up with anything, just not Pineapple!
For the Sauce
Ingredients:
· 1 tin chopped tomatoes
· Salt
· Basil
· 3 Spoons of Olive oil
· 1 bag of grated mozzarella
Method:
1. As the dough is rising, let’s make the sauce... just mix all ingredients together!
