Ingredients

Method

For the dough:
• 675 g flour
• fine sea salt a pinch
• 1 x 10 g packet instant yeast
• ½ T caster sugar
• 2 T extra virgin olive oil
• 1½ cups warm water
For the tomato sauce:
• 2 t garlic crushed
• 2 t olive oil
• 1 x 400 g can diced tomatoes
• sea salt and freshly ground black pepper, to taste
• 5 g fresh basil, plus extra to garnish
• 2 t red wine vinegar
• 350 g mozzarella, grated

Method

Ingredients

1. To make the dough, sift the flour and salt into a clean bowl and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water using a spoon. Allow to stand for a few minutes, then pour into the well. Gradually mix in the flour, swirling it into the liquid. Keep mixing, bringing in more flour, and when it all starts to stick together, mix in the remaining flour with your hands.

2. Sprinkle a little flour onto a clean surface. Place the dough onto the surface and knead until smooth and springy, about 10 minutes. Shape it into a ball. Rub a little oil into a large bowl and place the dough into the bowl. Loosely cover the dough with clingfilm and place in a warm place for 30 minutes, or until the dough has doubled in size.

3. Sprinkle more flour onto the counter and briefly knead the dough again. Divide into 4 pieces.

4. Roll out the dough into circles or rough rectangles about ½ cm thick and place onto greased and floured baking trays.

5. To make the sauce, fry the garlic in the olive oil for 1–2 minutes, or until fragrant. Add the tomatoes and season. Sprinkle in half the basil and drizzle in the red wine vinegar. Simmer for 10 minutes, then check the seasoning.

6. Top each pizza with 2–3 T tomato sauce and the cheese, then bake at 220°C until golden and crispy.

7. Slice and serve immediately.

Find more pizza recipes here

Photographer: Jan Ras