Preparation 30 minutes
Cooking 20 minutes
Serves 4
INGREDIENTS
Pizza Dough
3 cups (450g) plain flour
2 teaspoon (7g/1 sachet) dried yeast
1 1/2 teaspoon salt
1/2 teaspoon sugar
1 1/4 cups (310mls) lukewarm water
Pizza Topping
1 tablespoon Moro Pure Olive Oil
400g can Val Verde San Marzano P.D.O Peeled Tomatoes
Sea salt & freshly ground black pepper
200g buffalo mozzarella, sliced
basil leaves, to garnish
METHOD
1 Place the flour, yeast, salt and sugar in a large bowl and mix well. Make a well
in the centre and add the warm water and olive oil.
2 Stir until combined and then use your hands to bring dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until the dough is smooth and elastic.
3 Spray a large clean bowl with olive oil spray. Place the dough in the bowl and cover with plastic wrap and a dry tea towel and place in a warm draft
free place until dough has risen and doubled in size; approx.1 hour.
4 Divide the dough into three portions. Roll out one portion of dough on a lightly flour surface to fit a 28cm greased pizza tray. Transfer to the tray and repeat with remaining portions of dough.
5 Using a stab blender; process Peeled Tomatoes (juice and all), until smooth. Season with salt and pepper. Spread sauce evenly over the prepared bases.
6 Top with slices of buffalo mozzarella.
7 Bake pizzas at 230°C (210°C fan forced) for 20 minutes or until golden and the
pizza slips easily off the tray. Garnish with basil leaves and serve.
The Carousel thanks Val Verde for this recipe
