Perfecto Pizza

Makes 4
8-10 inch Pizza's

Ingredients for the dough

500g Strong White Flour

10g Dried Yeast

300ml Of Lukewarm Water

4tbsp Rapeseed/Olive Oil

2 Pinches of Sea Salt

Ingredients for the sauce (For 2 Pizzas)

200g Tin of chopped Tomatoes

2 Garlic Cloves

1tsp of Dried Oregano

1/4tsp of Dried Chilli Flakes

1/2tsp of Tomato Puree

Leaves of Basil

Pinch of  Sugar, Salt and Pepper

Toppings

Buffalo Mozzarella

Fresh Basil

Cherry tomatoes

Method

Place the flour and sea salt in a bowl. Mix the yeast and oil into the lukewarm water. Then gradually pour over the flour while mixing with your hands to form a dough.

At this point if it is to soggy add a handful of flour or to dry add a little water, shape into a round, cover and leave to rest for 5 minutes.

After this time lightly flour a work surface, knead the dough for 10-12 minutes until it feels smooth and full of elasticity. Place in a oiled bowl and cover then leave to prove for 30-40 minutes.

Preheat the oven to 200C.

To a bowl add tinned tomatoes, chopped garlic, tomato puree, oregano, basil, chilli flakes and pinches of sugar, salt and pepper. Stir together and place to one side.  

Cut the dough into 4 equal pieces and roll each one thinly, making sure its round. place on a lightly floured baking sheet.

Place a light covering of the sauce over the dough, chop the cherry tomatoes and basil then place on top. Tear the mozzarella and scatter over. Bake in a hot oven for 10-15 minutes.

Serve hot with a fresh zingy salad.

Pizza dough can be frozen for up to 2 weeks so once the dough has been divided up wrap in Clingfilm and place in the freezer. When it is time to thaw out place in a covered bowl to stop it drying out.