Pizza

02 Savoury - Pizza

1 1/3 Cup warm water

1 Packet Yeast (7g)

1 Tablespoon Sugar

3 1/2 Cup Flour (sifted)

1 Teaspoon salt

2 Tablespoon Olive oil

1/2 Cup Flour for hands and surface

2 Tablespoon Maize meal for dusting the pan

1/3 Cup Olive oil for pan and brushing on dough

Toppings of your choice:

Sliced Pepperoni

Spinach, feta and olive

or, just plain margherita.

Add the warm water, yeast and sugar in a bowl, whisk and allow to stand for 5 minutes.
Add the yeast water and remaining ingredients to a mixing bowl and beat on low speed for 2 minutes.
Sprinkle flour on the worktop and turn the dough onto the surface.
Dust hands with flour and knead for about 5 minutes. Poke it with your finger – it will be ready if it slowly bounces back.
Oil a bowl and place the dough in the bowl ensuring to rub oil all around the dough.
Allow the dough to rise at room temperature for 60-90 minutes or until it doubles in size.
Pre-heat the oven at 220°C.
Punch out the air and split the dough into 2 balls.
Sprinkle flour on the worktop and place 1 ball onto the surface.
Gently roll out each ball into rounds to fit your pizza tray.
Grease the pizza tray and lightly sprinkle maize meal.
Place the disc onto the pizza tray and push dents with your fingers to prevent bubbling.
Brush the pizza top with olive oil then add Passata source, cheese and toppings.
Bake the pizza for about 15 minutes or until the crust is golden brown.