About the Recipe
A soft centre, crisp edges and a simple tomato topping: our family pizza is made for sharing. Prepare the dough, give it time to rise, then finish with mozzarella and a drizzle of EVOO.
Ingredients
Ingredients (for 2 medium pizzas)
For the dough:
300 g all-purpose flour or bread flour
200 g Manitoba flour
200 ml lukewarm water + 1 teaspoon salt
6 tablespoons extra virgin olive oil
1 teaspoon sugar
12 g fresh yeast
1 cooked smashed potato (optional)
For the topping
200 g tomato passata or pureed tomatoes + 2 tablespoons grated parmigiano cheese
200 g mozzarella, drained and sliced
Extra virgin olive oil
A pinch of salt
Optional: oregano, basil, garlic,
Preparation
Mix a little of the lukewarm water with the yeast and sugar. Rest for 15 minutes until foamy.
Add the flours, EVOO and remaining water with the salt dissolved in it. Mix, add the mashed boiled potato if using, then knead for 5–7 minutes until smooth and elastic.
Cover with a clean tea towel and leave to rise for 2 hours, or until doubled in size.
Heat the oven to 220–250°C. Divide the dough into two balls and gently stretch each on an oiled surface into a round pizza.
Spread with passata mixed with grated Parmigiano. Add a pinch of salt and a drizzle of EVOO. Transfer to a hot baking tray, pizza stone or oven-safe cast-iron pan and bake for 5 minutes.
Add the drained mozzarella, distributing the slices evenly.
Bake for a further 7–10 minutes, until the crust is golden and the cheese has melted.
Finish with basil or a little EVOO. Rest for 1 minute before slicing.