800gstrong white bread flour or Italian Tipo ‘00’ flour
200gfine ground semolina flour
1tsplevel tsp fine sea salt
2 x 7gsachets of dried yeast
1tbsp golden caster sugar
Instructions
In a large bowl, add all the strong white flour and semolina flour and 1 level tsp of sea salt and make a well in the centre.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
Use a fork and slowly bring in the flour from the inner edge of the well and mix into the water. When the dough comes together and is too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Kneading by machine: You can do the easy way and get your mixer with a dough hook knead it for 10minsKneading by hand: Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
Once done, place the dough in a lightly greased bowl, cover with clingfilm or a towel and leave in a warm place to prove for 45 minutes, or until doubled in size.
Knocking back: Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. **You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until require **.
Now, divide the dough up into small balls (approx 200g) to make about six to eight medium pizzas.
Roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge.
Oven temperature: Preheat the oven to 250°C/500°F/gas 9 or as hot as it can go!
As mentioned in my blog, a pizza stone is great to use (if you're going to do this often). Otherwise, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
Toppings: Make them up! But, when are using the Passata sauce, yse it sparingly. A common mistake is overloading your pizza with sauce and toppings.Here's a few ideas:Tomato sauce, proscuitto, cheddar cheese, mozzerella, sliced pear, rocket, creme fraicheTomato sauce, salami, cheddar, mushroom, rocketSmoked pancetta, mozzarella, fresh chilli and tomatoes