Ingredients for the dough: 225 g of plain flour, plus extra for dusting. 1 tsp salt, 1 tsp easy-blend dried yeast, 1 tsp olive oil, plus extra for brushing. 6 tbsp lukewarm water. Ingredients for the topping: 6 tomatoes, sliced thinly. 175 g mozzarella cheese, drained and sliced thinly, 2 tbsp shredded fresh basil leaves, 2 tbsp olive oil, salt and pepper. Method 1: To make the pizza dough sift the flour and salt into a bowl and stir in the yeast. Make a well in the centre and pour in the oil and water. Gradually incorporate the dried ingredients into the liquid, using a wooden spoon or if preferred, floured hands. Method 2: Place the dough onto a lightly floured surface, and knead well for 5 minutes, until smooth and elastic. Return the mixture to the bowl and cover with lightly oiled clingfilm and set aside to rise in a warm place for about an hour, or until doubled in size. Method 3: Turn out the dough until a lightly floured work surface and knock down. Knead briefly, then cut in half and roll out each piece into a circle about 5mm. Transfer to a lightly oiled baking sheet and push up the edges with your fingers to form a small rim. Method 4: For the topping, arrange the tomato and mozzarella slices alternatively over the pizza bases. Season to taste with salt and pepper, sprinkle with basil and drizzle with the olive oil. Bake in a preheated oven, 230°C/ gas mark 8, for 15-20minutes, until the crust is crisp and the cheese has melted. Serve immediately, with rocket salad and a glass of wine.
Recipe and method from the everyday baking collection, xoxo
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