Homemade Pizza
A soft centre, crisp edges and a simple tomato topping: our family pizza is made for sharing. Prepare the dough, give it time to rise, then finish with mozzarella and a drizzle of EVOO.
Preparation: 2 hours, plus shaping
Cooking: 12–15 minutes
Ingredients
- Ingredients (for 2 medium pizzas)
- For the dough:
- 300 g all-purpose flour or bread flour
- 200 g Manitoba flour
- 200 ml lukewarm water + 1 teaspoon salt
- 6 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- 12 g fresh yeast
- 1 cooked smashed potato (optional)
- For the topping
- 200 g tomato passata or pureed tomatoes + 2 tablespoons grated parmigiano cheese
- 200 g mozzarella, drained and sliced
- Extra virgin olive oil
- A pinch of salt
- Optional: oregano, basil, garlic,
Method
- Mix a little of the lukewarm water with the yeast and sugar. Rest for 15 minutes until foamy.
- Add the flours, EVOO and remaining water with the salt dissolved in it. Mix, add the mashed boiled potato if using, then knead for 5–7 minutes until smooth and elastic.
- Cover with a clean tea towel and leave to rise for 2 hours, or until doubled in size.
- Heat the oven to 220–250°C. Divide the dough into two balls and gently stretch each on an oiled surface into a round pizza.
- Spread with passata mixed with grated Parmigiano. Add a pinch of salt and a drizzle of EVOO. Transfer to a hot baking tray, pizza stone or oven-safe cast-iron pan and bake for 5 minutes.
- Add the drained mozzarella, distributing the slices evenly.
- Bake for a further 7–10 minutes, until the crust is golden and the cheese has melted.
- Finish with basil or a little EVOO. Rest for 1 minute before slicing.