Pizza

Instructions

1-2 days before meal

1. Dissolve the yeast in 25 ml lukewarm water with a pinch of sugar. Leave to activate for 5 minutes.
2. Mix the remaining 300 ml of water with the white flour, olive oil and salt.
3. Knead into a smooth dough with the yeast mixture. The dough should only be slightly sticky, add flour until this is achieved. When kneading, the window test should be a good end goal. (You can pull the dough so thin without it tearing that you can see light through it like a window when you hold it up to a light).
4. Divide the dough into four and round it. Place in four bowls oiled with olive oil and leave to rise in the fridge for at least 24 hours. However, 48 hours is recommended.
5. Mix the sauce ingredients together. Optionally, whizz through a blender to obtain a smooth sauce.
6. Also store in the fridge until pizza baking.

Pizza Baking

1. Preheat the oven with a pizza stone to maximum temperature for at least 1 hour.
2. Place the dough piece upside down on the work surface. Keep an edge and do not squash it. Then slowly pull the dough thin in all directions until the desired size is reached.
3. Transfer the dough to a lightly floured pizza peel. From now on, work a little quickly to ensure that the pizza does not stick.
4. Spread 2-3 tbsp tomato sauce on the pizza and sprinkle with the cheese. (Save with the Grano Padano/Parmesan).
5. Decorate with the remaining topping (sans basil) and bake in the oven. (approx. 6-8 minutes)
6. Leave the pizza to cool slightly and cover with basil.