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Preparation Time: 15 minutes (+ 1 hour proving time)
Cooking time: 12 minutes
Serves: 2
If served as two portions, excluding the toppings, provides 692 cals, 12g fat (of which 7g saturates), 2.5g sugar and 2.4g salt per portion.
Ingredients
For the pizza base:
- 300g (12oz) strong bread flour
- 4g salt
- 7g (1¼ tsp) dried fast action yeast
- 225g (9oz) tepid water, weighed for accuracy
For the pizza topping:
- 2 tbsp of tomato puree or passata
- 100g (4oz) cheese of choice, grated or sliced
- Toppings for choice could be: ham, mushrooms, pepperoni, sweetcorn, pineapple, olives, jalapenos, peppers, prepared as you wish
- Black pepper and 1 tsp of oregano
Method
1. Mix the flour, salt and yeast together in a large mixing bowl, add water, quickly mix together.
2. Tip contents out on to the table and knead for about 8 minutes, until smooth. Cut dough into 2 equal size pieces and shape into balls. Form into a ball.
3. Put the dough balls on a floured surface, seam side down, lightly flour the tops. Cover with a tea towel and leave for 1 hour. After 1 hour pre-heat the oven to 250°C/Fan 230°C/Gas Mark 9 and put in an oven tray.
4. Either roll out or hand press a dough ball into a shape roughly 25cm (10in) in diameter.
5. Transfer the base to baking paper and spread the dough with tomato sauce and desired toppings. Finish with cheese and a sprinkling of oregano and black pepper.
6. Take out the hot tray from the oven and carefully slide the baking paper onto the tray. Bake for 10 - 12 minutes.
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