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Ingredients
Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 1\2 tsp. sugar
- 2 tbsp oil
For the filling
- 1 tbsp oil
- 450g. mozzarella cheese,grated
- 2 cups pizza sauce (follow recipe) or 450g. tomato
sauce
- freshly milled pepper
- 1tbsp oregano
For the topping
- sliced salami
- black olives
- bell pepper,sliced
- fried onions
- sliced mushrooms
- 4-6 whole red chilies, crushed < if you like
spicy >
Pizza Sauce:
- 900 g. can crushed or 1kg. fresh tomatoes,
chopped
- 3 tbsp. olive oil
- 1/2 cup water
- salt and pepper to taste
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1.
Mix the flour and salt into the a mixing bowl. Blend the fresh yeast
with the warm water and add to the dry ingredients with the oil. If
using dried yeast, dissolve the sugar in the warm water and sprinkle
in the dried yeast. Leave to stand in a warm place for about 10 minutes
until frothy, then add to the flour as above. Mix to a rough dough in
the basin. Turn the dough out on to a clean working surface and knead
for about 5 minutes or until the dough is firm and elastic. shape into
a ball, place in basin and leave in a warm place until doubled in
bulk.
2. Turn the risen dough out on to a floured working
surface and press firmly with the knuckles to knock out the air.
Divide the dough into four pieces. Shape each one into a ball and roll
out each to an 8- inch (20 cm) circle. Place each circle of dough on
to a greased baking sheet. Brush the dough with olive oil and cover
with a layer of tomato sauce and grated cheese Season with
pepper and sprinkle with oregano. Decorate each one with the topping
of your choice. Use salami, cooked minced meat, black olives, sliced
bell pepper, fried onions and mushrooms. Set the prepared pizza
aside in a warm place for about 15-20 minutes before baking.
3. Bake the pizza in a preheated hot oven (425 F., 220C., gas
mark 7) for 15 to 20 minutes. Cut in wedges and serve warm.
Pizza Sauce:
In a large saucepan bring tomatoes oil and
water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20
minutes, stirring occasionally and mashing the fresh tomatoes with the
back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2
cups. Season sauce with salt and pepper. Cool to room temperature.
(Sauce can be frozen for 2 weeks.)
Makes about 2 1/2 cups.
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