Step 1: You will need
- 500 g strong bread flour
- 40 g semolina
- 2 tbsp caster (superfine) sugar
- 1 ½ tsp salt
- 2 ½ tbsp olive oil
- 10 g dried yeast
- 300 ml warm water
- 400 g tin chopped tomatoes
- 2 tbsp olive oil
- 1 tsp mixed dried herbs
- 1 large bowl
- 1 measuring jug
- 1 measuring spoons
- 1 cling film or a clean cloth
- 1 wooden spoon
- 1 baking tray
- 1 saucepan
- 1 rolling pin
- 1 olive stoner
- 1 knife
Step 2: The base
Place 500 grams of strong white bread flour into a large bowl.
Add 40 grams of semolina… 2 teaspoons of caster sugar… 1 and a half teaspoons of salt… and 2 and a half tablespoons of olive oil. Then add 10 grams of dried yeast. This is the ingredient which will make the dough rise. Mix well.
Step 3: Mix in the water
Gradually stir in 300 millimetres of water. Mix with a wooden spoon until it forms a soft dough. It shouldn't be too sticky, so stop adding the water when it is firm.
Step 4: Knead the dough
Sprinkle a little flour onto a work surface and turn the dough out. Use your hands to knead it by pushing away with the palms of your hands, and pulling it back with your fingers, turning it frequently. Keep kneading for about 10 minutes. The dough will become soft and silky to touch. Form a compact ball.
Step 5: Let the dough rise
Lightly oil a large bowl- this will prevent the dough from sticking to the sides. Put the dough in and cover either with cling film or a clean cloth. Put the bowl in a warm place and leave it to rise for about 45 minutes, or until it has puffed up and feels soft and springy to touch.
Step 6: Tomato sauce
While the dough is rising you can prepare the sauce. Put 2 tablespoons of olive oil, 1 400g tin of tomatoes, 1 teaspoon of herbs, a good twist of black pepper, and 2 pinches of salt into a saucepan. Place on the hob, and turn on to a medium to low heat. Give it a quick stir. Leave it to thicken for about 20 minutes, stirring occasionally to ensure it doesn't burn. Then take it off the heat, and leave to cool until it's needed.
Step 7: Roll out the base
Lightly flour a surface and roll the dough into a long sausage shape. Then slice off small fist sized pieces. Shape each piece into a disc, then roll out into a small circle.
Step 8: Rise again
Lightly flour a baking tray and place the pizzas on. Move the bases to a warm place. Leave them to rise for again, this time for about 15 to 20 minutes
Step 9: Preheat the oven
Turn the oven to 230 degrees Celsius, leaving it to preheat while the dough rises
Step 10: Topping
When risen, bring the pizza bases back to the work surface. Spoon a little of sauce onto each pizza base, and spread it out.
Now it's time to get creative with your toppings, try the following; Slice the mozzarella and arrange on the pizzas. Split the anchovies in 2 and lay in a cross. If your olives have stones, remove them, cut in two and place them on the pizza. Sprinkle over a few pinches of herbs. Arrange a few caper berries or capers. Whatever you like!
Step 11: Rise again
Put the pizzas in a warm dry place and leave to prove again for about 10 minutes.
Step 12: Bake
Then, transfer to the oven to bake for 20 minutes, or until the bases are evenly cooked and golden, and the cheese has melted.