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The Italian Pizza

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Italian Pizza


300g strong bread flour

1 tsp instant yeast

1 tsp salt

1 tbsp olive oil

100ml Tomato sauce

125g Parmesan

Olives or any topping you like


To prepare the base of your pizza put the flour first into a large bowl and stir in the yeast and salt. Make a well, pour in 200ml of warm water together with the olive oil, bring them together with a wooden spoon until you obtain a soft, fairly wet dough. Turn onto a lightly floured surface and knead for up to 5 mins until smooth, covering it with a tea towel and set aside. If you want you can leave the dough to rise.

To 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.

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.

Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon.

Top your pizza with the ingredients you like the most, like olives, cheese, salami, ham. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray.Bake for 8-10 mins until crisp.

Serve with a little more olive oil if you like.