Ingredients
- Fresh Yeast- 25 g / or Dry instant yeast - 1 tbsp
- White Bread flour- 4 cups / 400 g
- Lukewarm water- 1 cup / 200 ml
- Sugar- 1/2 tsp
- Salt- 1 tsp
- Olive Oil- 2-3 tbsp / 15 ml
Instructions
- Mix the yeast and water together. Add sugar and salt, also add about 2 tbsp of the flour. Transfer the mixture into a lightly floured bowl and let it rise for about 15 minutes.
- On a clean work surface stir the yeast mixture into the the rest of the flour. You may need to add more water to get a soft dough.
- Add the olive oil and start kneading energetically for about 10-20 minutes. The dough should stretch easily to 10 in/ 25 cm without snapping.
- Divide the dough into 2 equal propositions. Make 2 balls, brush each ball generously with olive oil and place into large bowls. Cover with plastic and allow to rise 1 hour or until they have doubled in size.
- Roll out each ball into round, spread with tomato Passata, then sprinkle with toppings, such as sausage, garlic, basil and cheese.
- Bake 10-15 minutes at 220 C/425 F/ Gas 7.
- Category: Pizza recipes
- Cuisine: Italian