For the pizza dough (makes enough for 5 medium-sized bases)
1 ¼ tsp dried yeast
550g strong plain flour
2 tbsp olive oil or rapeseed oil
1 tsp salt
320ml warm water
For the tomato sauce
1 onion, chopped
1 clove garlic, crushed
2 x 400g tins chopped tomatoes
2 tsp brown sugar
2 tbsp balsamic vinegar
a few basil leaves (optional)
a little olive oil, for frying
Add extra toppings of your choice, such as grated cheese, chopped ham, sliced peppers
- Turn on oven at 240 – 250°C (usually as high as the oven will go).
- Line two baking sheets with baking parchment (or use a pizza stone) for baking two pizzas at a time.
- Make the dough – put the flour into a large bowl and add the dried yeast.
- Add the oil, salt, sugar and water, and stir thoroughly until it forms a dough.
- Knead the dough, until smooth and stretchy. Divide the dough into 5 equal piece.
- Roll out each piece into required shape (you may need extra flour if it is sticky).
- Carefully transfer the bases to your lined baking sheets.
- Make tomato topping – fry the onion and garlic in a small amount of oil until golden brown and soft. Add the tomatoes, sugar and vinegar, bring to boil and then lower the temperature to simmer for 20 mins.
- Add the basil and cook for a few more minutes.
- Remove the pan from the heat and blend using a stick blender. Each pizza needs 2–3 tbsp sauce. Freeze the left-overs to use another time.
- Add your own toppings and sprinkle with grated cheese.
- Bake in the oven for approximately 15 minutes or until golden brown.