This recipe is super-simple and works really well with an outdoor pizza oven or a regular kitchen oven. Miki’s favourite toppings are mushroom and onion; Emi likes mascarpone, sliced cherry tomatoes and rocket; and Romina prefers ham and sweet chilli peppers.
Preparation time: 30 minutes
Resting time: 30 minutes–1 hour
Cooking time: 15 minutes
You Will Need
To make the dough, dissolve the yeast and sugar in 250ml
warm water and allow to rest for 5 to 10 minutes. (The yeast
should make the water froth and bubble, but don’t worry if
it doesn’t happen.)
Mix the flour and salt together in a bowl. Using a fork, mix
in the yeasty water until it starts to form a dough. Add the
oil and bring together into a smooth dough.
Turn the dough onto a floured surface and knead until it
has an elastic, smooth texture – time to give your arms
a workout! If the dough sticks to your hands, add a little
extra flour. Place the dough back into the bowl and cover
with a damp tea towel. Leave in a warm spot for 30 minutes
to 1 hour, until it has doubled in size. Meanwhile, preheat
the oven to its maximum temperature, 250˚C/480˚F/gas 9.
In a food processor, blend the tomatoes with the oil,
oregano, salt and cayenne pepper. Get the mozzarella and
your choice of toppings ready and grease 4 baking trays
(approximately 35cm x 25cm) with a little oil.
When your dough is ready, divide into 4 tennis-ball-sized
amounts and mould until smooth. (If not using immediately,
cover with cling film or a damp tea towel for up to 2 hours.)
On a floured surface, roll each of the balls of dough to fit the
baking trays. The dough should be quite thin – about the
thickness of cardboard. Transfer the pizza bases to the trays.
Place a ladleful of the tomato sauce in the centre of each
base and spread towards the edges, leaving a 1cm edge
for the crust to form. Sprinkle each pizza with grated
mozzarella and your choice of toppings.
Place in the hot oven and cook for 10 to 15 minutes until
the base is cooked and golden. Serve, sprinkled with a