- 250 g (8 oz) of strong white flour, sieved
- 1 tsp salt
- 1 tsp dried yeast
- 125 ml (4 fl oz) water
- 500 g (1 lb) fresh tomatoes, peeled, deseeded and chopped
- 2-4 garlic cloves, crushed
- 3 tsp chopped fresh oregano ( or 1 tbsp dried oregano)
- 2 tsp olive oil
- 125 g (4 oz) grated Mozzarella cheese
- Toppings of your choice
- Prepare the sauce: Heat the olive oil in a pan. Add garlic and stir-fry on a medium-low heat for about 1 minute. Add the tomatoes, cover and cook on a low heat for about an hour, stirring from time to time.
- Add in the oregano and cook uncovered on a low heat for about 15 minutes. You can use the sauce “as is” or you can pass it through a sieve to make it smooth. Season to taste.
- Prepare the base: Add the yeast and salt to the water and allow to stand for 10 minutes. Add the mixture to the flour and mix well to make a soft, smooth dough.
- Knead the dough on a floured surface for about 10 minutes then place in a greased bowl, cover and leave in a warm place for about an hour and a half.
- Place the dough on a floured surface, knock it back, then spread to a circle using your hands. Transfer to a baking tray.
- Spread the tomato sauce onto the base and spread evenly over the pizza base. Sprinkle on the cheese then add toppings of your choice. Drizzle on a little olive oil.
- Bake in an oven at 220°C for about 10 minutes until the cheese has melted and the base is cooked.
Don’t be tempted to add too much topping. The more topping you add the longer it will take your pizza to cook. Too many mushrooms in particular can lead to a soggy pizza.
Mozzarella is the classic cheese for pizza, but other cheeses can be used too. Try to avoid hard cheeses like cheddars as they have a lot of fat which comes out during cooking. This will give you a greasy pizza.
You can make buckets of sauce as it freezes really well, but if you prefer something simpler just open a bottle of passata and use that for your sauce instead!