Ingredients:
For pizza base (yields about 2 large slices for 4 people):
- 250g bread (or allpurpose) flour
- 1 tbs yeast
- 1 tbs honey
- About 2/3 cup warm water
- 1 tbs olive oil
- 1 tsp salt
- large handful of fresh basil
Tomato sauce: (enough for 2-3 pizzas)
- 1/4 cup olive oil
- 2-3 garlic cloves
- 800g good tinned tomatoes
- salt for seasoning
Topping:
- 4-5 large slices of pepperoni
- 2 thick slices of pancetta, finely diced
- Grated and/or sliced mozzeralla
- Finely grated Asiago or Parmesan cheese
Instructions
I. Make the dough
1. Add the yeast and honey to about 1/3 cup of the warm water and leave 5 minutes to get excited - it'll get a bit frothy.
2. Put flour in the food processor, then add the salt, olive oil , yeast mixture and fresh herbs.
3. Process for about 30 seconds, then check consistency. Add a little more of the warm water and process a bit more until a large clump of dough forms.
4. (carefully) remove the dough from the food processor, add a little flour if it is too sticky. Put in a lightly oiled (or floured) bowl and cover with cling-film - leave to rise - about 20 minutes.
II. Make the sauce.
Actually I normally get this going before making the dough, as the longer it simmers, the better it gets!
The quantity here is enough for about 2 pizzas - depends how saucy you like them. Goes equally well on pasta.
1. Heat olive oil in a saucepan and add peeled, crushed garlic. Reduce heat to low-med and cook for about 5 minutes. The aim is to get a nice golden colour (and aroma) to the garlic - but without burning it!
2. When the garlic is golden-brown, add the tinned tomatoes and stir well to break them up. Add a pinch of salt. Simmer for about 15 minutes (or longer), stirring occasionally.
3. After the sauce has simmered and reduced slightly, use a portable hand blender to process. Alternatively leave as-is for a more rustic appearance.
III. Prepare the toppings
1. While sauce is simmering, prepare the toppings.
III. Cook the pizza.
I used to pre-cook the base, then add toppings afterward - this does lead to a thicker, breadier base. But lately I've been cooking the whole thing in one go - the base is typically thinner and tastier (cooks with sauce, rather than without).
1. Pre-heat oven (and pizza stone if you have one) to 450 F
2. Roll-out dough on a floured surface to match the size of your pizza stone or baking tray. Roll-over the edges to make the crust.
3. Remove hot pizza stone (or tray) from the oven and carefully place the pizza base on top.
4. Take a ladleful of sauce and spread over the pizza. Put as much or as little as you want.
5. Sprinkle the cheeses on the pizza, then top with pepperoni and smoked sausage. Drizzle with a little olive oil.
6. Put in the oven and cook for about 15 minutes.
7. Remove from oven, pour nice glass of wine and/or crack open a chilled beer, and ENJOY
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