TEAM  PIZZA CHALLENGE

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This recipe makes 4 x 11 inch/28cm thin based pizzas. Multiply the dough recipe by 1.5 or 2 for thicker bases or more pizzas! The tomato sauce recipe will easily be enough for 8 pizzas (use excess for pasta sauce of freeze) 

PIZZA DOUGH:
  • 500g strong white bread flour (or 400g bread flour plus 100g fine ground semolina 
  • 1 tsp salt
  • 1 x 7g sachet (or 2.5tsp) of dried instant yeast (the kind you can put directly into the mix) 
  • 1.5 level tsp golden caster sugar
  • 300ml warm water (40 degrees celcius)
 
  1. Sieve the flour into a med bowl 
  2. Add the salt, sugar and instant yeast to the bowl (put the salt on one side, yeast on the other so that the salt doesn't kill the yeast). Add in the semolina if you using this with the flour.
  3. Make a well in the centre and add the warm water into the well
  4. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
  5. Turn out onto the work surface and knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for about 5 minutes, or until you have a smooth, springy, soft dough.
  6. Place the dough in a lightly greased bowl, cover with clingfilm and a tea towel (for extra warmth) and leave in a warm place to prove for 45 minutes - 1 hour until doubled in size

​While the dough is proving, make your tomato sauce (see method below) and prepare your toppings
ROLL OUT THE DOUGH (AFTER PROVING): ​
​
  1. When the dough is ready, divide the dough into 4 equal balls and tuck into a neat round ball
  2. If you can, leave the balls (covered with clingfilm) to rest for another 15 minutes – this will make them easier to roll it thinly BUT this isn't essential.
  3. Dust a clean surface with a little flour (not much) and/or semolina and roll it out one of the pizza dough balls into a rough circle, about ½cm thick - keep turning each time you roll, and you can push out by hand as well.
  4. Rub the pizza tray with a little olive oil or dust with flour/semolina and place the pizza base on top (use perforated pizza trays, or a baking sheet and you can make any shape pizza that fits
  5. Gently press out and stretch the dough to fit the pizza tray.
  6. Paint a little olive oil on top of the base (this will help crisp the base)
  7. Repeat with all the dough balls to create the bases
TOMATO BASE SAUCE
(makes a bit more than you need but great as a pasta sauce and you can freeze)

  •  1 white onion
  • 1 stick celery
  • 1 clove garlic
  • 2 tins chopped tomatoes
  • 2 tsp sugar
  • 1 tsp dried oregano/mixed herbs
  • Salt
  • Pepper
 
  1. Peel the onion and chop into a fine dice
  2. Wash the celery, and then cut down the length into long strips, then across into a fine dice
  3. Peel the garlic and finely chop/mince
  4. Place the olive oil in a pan and add the onions/celery 
  5. Turn on the heat to medium, and sweat down until translucent
  6. Add the garlic and cook out for a minute or two
  7. Add the tinned tomatoes, sugar, oregano, salt and pepper – mix
  8. Bring to a simmer and cook out for 15-20 minutes
  9. Turn off the heat and blend to a nice puree (stick blender ideal)
  10. Now taste the sauce and add in more salt, pepper and sugar if required to balance the flavours.
  11. Remove from heat and cool until needed - MUST BE COOL BEFORE ADDING TO PIZZA DOUGH
ASSEMBLE THE PIZZA:

  • The pizza bases (see recipe above)
  • The  tomato base sauce (see recipe above)
  • Mozzarella (grated or balls), cheddar, feta, goats, parmsan
  • Veg - Olives, peppers, mushrooms, courgettes, pineapple, asparagus, spinach, sweetcorn, avocado...
  • Herbs (add after) - Basil, rocket, tarragon...
  • Proteins - salami, pepperoni, chicken strips, spicy beef, tuna, salmon, anchovy, egg...

  1. Preheat the oven to 220°C/350°F at least 30 minutes before you want to bake the pizza - we need it REALLY hot
  2. Spread the tomato sauce over the base using the back of the spoon, spreading it out to the edges.
  3. Add your toppings (any you want) and scatter over the mozzarella.
  4. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
  5. Cook the pizza for 10 - 15 minutes  , until the pizzas are golden and crispy.
  6. Eat straight away