We took the pizza dough from Jamie Oliver:
• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Then we added:
Our own tomato sauce: below
Mozzarella cheese
Parmesan cheese (fresh)
Fresh Sweet Basil
Optional:
Salami - Sliced
Red Sweet Peppers - Sliced
Boiled Eggs - Sliced
No Cook Tomato Sauce:
6 large tomatoes Roma tomatoes that are ripe and clear skinned
1 clove Garlic
1 t. salt
fresh ground black pepper
1 T. olive oil
1 T. balsamic Vinegar
1 cup fresh basil chopped or combination of herbs oregano, thyme, basil etc...
1 t. natural sugar to taste
1/4 t. lime or lemon juice to taste
add powdered Cayenne Pepper to taste
Process in food processor, cover, place in fridge overnight or at least 4 hours.
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