Heavy based frying pan, at least 10” in diameter (ideally cast iron)
Blender (if making your own sauce)
Ingredients
For the dough (makes enough for 4 bases)
500g‘00’ flour
1tspdried instant yeast
300mlcold water
1tbspsalt
For the pizza sauce
1small onionfinely chopped
3clovesgarlicfinely sliced
1small bunch basilstalks only, finely chopped (reserve leaves for topping)
1tspdried oregano
1tbsptomato puree
2400g tins high-quality tomatoes
Extra virgin olive oil
Sea salt
Toppings (per pizza)
125gbuffalo mozzarelladrained and ripped into pieces no larger than a 10p coin
1handful slice pepperoni or salamioptional
1handful fresh basil leavesripped
Parmigiano Reggianoto taste (optional)
Instructions
To make the pizza base
Begin by making the dough for the pizza base. Dissolve the yeast in 300ml cold water and tip the flour onto a clean work surface and make a well in the centre.
Slowly pour the water and yeast mixture into the well, just a little at a time, using your hands to bring the walls of the flour into the centre, slowly making a thin dough. Add the salt then continue to bring in the rest of the flour until a relatively firm dough forms. Knead for 10-15 minutes, or place in a stand mixer with a dough hook and knead for 5-8 minutes.
Once kneaded, cover the dough and leave to rest for 10 minutes, then quickly knead again to develop the gluten. Divide the dough into 4 equal balls and leave to rest for at least 2 hours, but ideally up to 8 hours, in a sealed container, leaving space as the dough will expand.
To make the pizza sauce
While the dough rests, make the tomato sauce. Add a drizzle of extra virgin olive oil to a heavy-based sauce pan and heat over low until shimmering.
Add the diced onion to the pan and cook over low heat for 5-10 minutes until soft and translucent. Add the garlic, chopped basil stems and oregano to the pan and increase the heat to medium-high. Continually stir for 30 seconds or so until the garlic is fragrant but not coloured. Add the tomato puree to the pan and continue to cook for another minute, stirring often. Pour the tinned tomatoes into the pan and bring to the boil. Reduce the heat and simmer for anywhere between 10 and 40 minutes, stirring occasionally. The longer the sauce cooks, the better it will taste, so it’s worth making time for this.
Once the sauce is cooked, use an immersion blender or regular blender to blitz to a relatively fine paste. Set aside until ready for assembly.
To assemble
Preheat the oven to its highest setting and place a baking tray on the top shelf.
Remove the dough from its container and place on a floured work surface. Use your fingertips to press the dough ball in the centre, working out to the edge. Ideally leave around a centimetre around the rim untouched as this will work as your crust. Turn the dough over and repeat on the other side. Firmly press down the middle of the dough with the palm of your hand, then lift and stretch the dough without tearing, until it’s approx. 10-12 inches in diameter and evenly thin.
Prepare your toppings so you’re ready to quickly assemble the pizza in the pan.
Heat a heavy-based pan (ideally cast iron) until screaming hot but not smoking. Gently place the pizza base into the pan, being careful to avoid burning your fingers.
Ladle some of the sauce onto the base, leaving space for the crust, and spread evenly with the bottom of the ladle. Then add a pinch of basil leaves, the cheese, and any other toppings you plan on using. Drizzle with extra virgin olive oil.
Cook for 1-2 minutes (from the time the base went into the pan), then carefully transfer to the oven. Place the pan directly on top of the preheated baking tray and cook for 10-15 minutes or until the cheese has melted and the crust begins to colour (see photo for reference).
Remove from the oven once cooked, optionally finish with a sprinkling of grated Parmigiano Reggiano and a fresh basil leaf. Leave to cool for a few minutes and repeat the cooking process with the other pizza bases if using*.
Notes
*This recipe makes enough dough for four pizza bases. Unused dough can be frozen, otherwise reduce or increase the quantities to suit.