I Don’t think I am alone in loving Pizza. But when I was a child I could not stand it.
I am not sure what changed over the years but perhaps its to do with a maturing taste or discovering a more authentic Italian style pizza.
Pizza is a really simple dish to make with an almost infinite number of combinations. For this one I am going to use a smoked Chizaro which I think compliments the smooth taste of the Mozzarella.
So what you will need for the dough, this should be enough for one large pizza but my preference is to make two individual pizzas.
- 300g of bread flour
- 200ml of warm water
- 1tsp of fast acting yeast
- 1tbsp of olive oil
- 1tsp salt
- 1tsp sugar
In a bowl put the flour, yeast and sugar and mix together. Then the salt. start to add the water a little bit at a time until it starts to form a dough add the oil and knead for 5 minutes or until smooth.
Cover with cling film or a damp tea towel and leave to prove for at least 30 minutes of until it has doubled in size. Make sure to lightly oil the cling film to stop it sticking.
Divide the dough into two as I am going to make two pizzas.
Cover the one half the dough so that it does not dry out.
Put the other ball of dough on a lightly flowered surface and start to form the base.
This is when you decide if you want to have a thin crust pizza of a thick base. I prefer it thin.
So work using your hands stretch out your dough to make it thinner. You can also use a rolling-pin for this.
Leave the dough for a few minutes to let the dough rise a little bit.
What you will need for the topping.
- Tomato puree
- Dried basil
- 1 smoked Chizaro sausage
- 1 ball of Mozzarella
- Parmesan cheese
I use tomato puree but you can use a fresh tomato sauce, but I prefer to use the puree as it’s a little dryer so wont make the base soggy.
Spread the puree thinly over the base leave the crust area plain.
I find using a back of a spoon is the best way to spread on a dough as the round surface will not snag on the soft dough.
Add you dried herbs to the pizza in this case it is basil. I like to use dried herbs on something like this. The reason is the same as the puree you don’t want to add to much moisture. You can use any spice or herbs you like at this point.
Cut up your mozzarella and spread it evenly over the pizza.
Slice you Chizaro and place it evenly over the pizza. I grated a little bit of Parmesan cheese. With a pastry brush the crust with some olive oil.
Pre-heat you oven to a high heat (240°C/475°F).
Cook for 15/20 minutes. Garnish with fresh basil and serve. You can repeat these steps for the second ball of dough or make a different topping.
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