This is a very straightforward pizza, a standard pizza dough topped with organic tinned chopped tomatoes and grated mozzarella.
The original recipe says to knead for 2 minutes but that's not long enough, knead for 4 minutes and you'll end up with a fabulous dough.
Ingredients:
Dough
- 30 g extra virgin olive oil, plus extra for greasing
- 220 g water, room temperature
- 1 tsp sugar
- 2 tsp dried instant yeast
- 400 g bread flour
- 1 tsp salt
- 200 g bag grated mozzarella
- 250 g chopped tomatoes, canned
- 2 – 3 pinches salt, to taste
- 1 tbsp extra virgin olive oil
Place water, sugar and yeast into mixing bowl and mix 20 sec/speed 2.
Add bread flour, extra virgin olive oil and salt 4 min/knead. Leave the dough in the jug and let dough rise until doubled in size (approx. 1 hour).
Preheat oven to 230°C. Line a baking tray (approx. 40 x 35 cm) with baking paper.
Place dough on prepared baking tray and shape into a rectangle the size of the baking tray by pressing it with your finger tips and stretching it gently. Form a small ridge around the edges.
Spread chopped tomatoes and grated mozzarella on top of dough and sprinkle with salt and olive oil. Bake pizza for 20 minutes.
Adapted recipe taken from the Basic Cook Book.
