Member recipe

Classic Italian Pizza

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Cooking time

Prep: 15 minutes Cook: 15 minutes plus 1 hour for the dough to rise

Skill level

Easy

Servings

Serves 4

An Italian-style pizza with a simple selection of the perfect ingredients.

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Ingredients

Dough (makes 4 pizzas)

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil

Tomato sauce (for 4 pizzas)

  • 2 x 400g can chopped tomatoes, drained
  • 3 tbsp tomato puree
  • 3 cloves garlic, peeled
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oragano
  • 1 tbsp chopped basil leaves (or 1 tsp dried)
  • Pinch of black pepper

Toppings (per pizza)

  • 50g blue cheese
  • 50g buffalo mozzarella
  • One large mushroom, sliced
  • Small handful cherry tomatoes, halved
  • 50g parmesan, finely grated

Method

  1. To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.

  2. Meanwhile, make the tomato sauce by blending all of the ingredients together.

  3. Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.

  4. Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.

  5. Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.

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