Pizza

Pizza Dough (for 2)

Ingredients All Purpose Flour.....220 g Sugar.....1/2 TBP Instant Dried Yeast.....1 tspWater (lukewarm).....110 ml Salt.....1/4 tsp Olive Oil.....1 1/2 TBP * Make one 30 cm / 12 inch pizza base (or two 9 inch bases)

PUT the sugar and yeast in a small bowl and stire in 45 ml of the water. Leave in a draught free spot to activate (it should bubble and foam in 5 minutes). Mix the flour and salt in a bowl. Add the olive oil, remaining water and the yeast mixture. MIX until the dough loosely clumps together. Transfer to a lightly floured surface and knead for 8 minutes, adding alittle flour or a few drops of warm water if necessary, until you have a soft dough that is not sticky but is dry to the touch. RUB the inside of a large bowl with olive oil. Rollthe ball of dough around the bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl, cover with a tea towel or put in a plastic bag and leave in a draught-free spot for 1 to 1.5 hours until doubled in size (or in the fridge for 8 hours to rise slowly). PUNCH down the dough to its original size. Push the dough out to make a thick circle. Use the heels of your hands and work from the centre of the circle outwawrds, to flatten the dough into a 30 cm / 12 inch circle with a slightly raised rim. SPREAD tomato sauce, cheese, toppings, and a final layer of cheese on top of the pizza base. Drizzle with some olive oil on top.  Get it into the oven right away. BAKE for 12-15 minutes in a hot oven (475oF).

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Tomato Sauce Base:

• Roma Tomatoes.....120g
• Basil Leaves.....3
• Garlic Cloves, crushed.....2
• Tomato Paste.....1 TBP
• Extra Virgin Olive Oil.....2 tsp

* Makes 185 ml (3/4 cup) for one pizza base
Core the tomatoes and puree in a food processor with the basil leaves. Stir in the garlic, tomato paste and olive oil and season well. Leave for at least 30 minutes before serving to allow the flavours to blend. Use for pizzas, toss through pasta, etc.