Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo
Ingredients
For the base
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
handful grated or shaved parmesan
handful cherry tomatoes, halved
To finish
handful basil leaves (optional)
Method
Make
the base: Put the flour into a large bowl, then stir in the yeast and
salt. Make a well, pour in 200ml warm water and the olive oil and bring
together with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 mins until smooth.
Cover with a tea towel and set aside. You can leave the dough to rise if
you like, but it’s not essential for a thin crust.
Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at
room temperature while you get on with shaping the base.
Roll
out the dough: If you’ve let the dough rise, give it a quick knead,
then split into two balls. On a floured surface, roll out the dough into
large rounds, about 25cm across, using a rolling pin. The dough needs
to be very thin as it will rise in the oven. Lift the rounds onto two
floured baking sheets.
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