Pizza dough

Flour ( plain flour or whole meal flour)                     250gm

Yeast                                                                           5gm

Salt                                                                              4gm

Water                                                                          150 - 170ml

Olive oil                                                                      15ml

Pomodoro

Tomato                                                                        ½  kg

Garlic                                                                          4 cloves

Olive oil                                                                      50 ml

oregano

Salt                                                                              A/R

Method:

1. Mix all ingredients together and knead to soft dough.

2. Rest for 45 min at 30˚C to prove.

3. Blanch tomatoes (place tomatoes in boiling water, let the water come to a boil – remove the tomatoes & put in cold water and remove the skin)

4. Blend the peeled tomatoes.

5. Heat oil in a sauce pan, add garlic, sweat, add tomato puree & simmer to get the right consistency.

6. Adjust seasoning.

7. Roll out pizza dough to ½ cm thickness, spread a thin layer of tomato sauce and top with desired toppings.

8. Bake at 280˚C in a well preheated oven for 4-5 min. brush the edges with olive oil and sprinkle some oregano, when done.

9. The base of the pizza must be crisp; hence the pizza must be baked on the base of the oven or on a preheated griddle.

Toppings

Margherita

Tomato sauce, mozzarella & oregano

Peperone con pollo

Tomato sauce, mozzarella, Peppers & chicken

Funghi

Tomato sauce, mozzarella, sliced mushrooms & thyme

Mare

Tomato sauce, mozzarella, mussels, prawns and squid