Ingredients
Dough (Makes 2 pizza’s)
- 200g Italian 00 Flour – 47.4%
- 50g Fine Semolina – 11.8%
- 5g Fine Sea Salt – 1.2%
- 5g Fast Action Yeast – 1.2%
- 2g Caster Sugar – 0.5%
- 10g Olive Oil – 2.4%
- 150g Lukewarm Water – 35.5%
Toppings
- 200g Passata
- 125g Mozzarella
- 1 tbsp Extra Virgin Olive Oil
- 10 Basil Leaves
Flavours
Classic Italian Pizza Recipe
This is a classic Italian pizza recipe topped with mozzarella and passata with our Naturally Fabulous Herbs de Provence Flavour.
Method
1. To make the dough, in a bowl mix together the flour, semolina, salt, fast action yeast and sugar
2. Make a well in the middle of the flour mix and add the olive oil and the lukewarm water
3. Mix with a wooden spoon quickly. Large clumps of dough should start to form. If there is a lot of dry flour left around the clumps add a little more water but not too much
4. Tip the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic
5. To check if the dough has been kneaded enough pull the sides of the dough and tuck underneath a few time to create tension on the surface. If this rips, it is not ready. If it stays smooth press with a lightly floured finger, this should spring back quickly if the dough is ready, if not knead some more
6. Divide the dough into two equal pieces and place in a lightly oiled bowl
7. Cover each bowl with a tea towel and leave to rest in a warm place for 30-60 minutes or until doubled in volume
8. While the dough is rising collect your toppings, remember to tear and strain the mozzarella in a sieve otherwise it will make the pizza base soggy
9. Weigh out the passata and add the Herbs de Provence flavour
10. Once the dough has risen place on a well floured surface and careful spread out into a circle the size of your non-stick frying pan
11. Pre-heat the pan on the hob for 3-4 minutes
12. Once the pan is hot, dust the bottom with flour and place the pizza base into the pan
13. Once the base has started to set and colour slightly add 3 tablespoons of the passata and spread this over the base, then add the torn mozzarella
14. Once the base is well coloured transfer the pan under a pre-heated grill
15. Cook the pizza for 3-4 minutes until it is bubbling and the crust is well coloured
16. Remove carefully from the grill with oven gloves and garnish with basil leaves and olive oil before serving
