For the pizza base
- 120g bread flour
- 2g dried yeast
- 10g sugar
- ½ tsp salt
- 80ml warm water
- Extra flour or semolina for rolling out the dough
For the topping
- 50g tomato passata
- 30g pepperoni or salami
- 60g mozzarella
- 5g fresh basil
You can make a pizza with any combination of toppings you have, or fresh herbs from your garden. Why not try with different sauces for the base, or get creative with toppings by making faces or patterns on top of your pizza?
Add all the dry dough ingredients to a bowl or mixer. Gradually add the warm water, and continue to mix until a dough begins to form.
Place the dough in a bowl, cover and leave for 30 minutes.
After 30 minutes, remove the dough from the bowl, knead gently for 1 minute, and return to the bowl. Cover and leave for 20 minutes. Repeat this process 3 more times.
Dust a work surface with flour or semolina and remove the dough from the bowl. Preheat the oven to 200°C (185°C fan/gas mark 6).
Roll or stretch the dough until it is approximately 25cm in diameter, and place on a baking sheet.
Place tomato sauce in the centre of the pizza base and, using a ladle, swirl it from the centre outwards to coat the base. Top with the cheese and salami, spacing it evenly.
Bake for 10–15 minutes until the cheese is melted and golden brown.
Remove from the oven and top with the fresh basil.
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