My Stonebaked Pizza

 

PIZZA (makes two)
For the dough:

• 250g strong white flour
• One 7g sachet instant
  (fast-action) yeast
• 5g table salt
• 160g tepid water (yes, grams!)
• 20g olive oil

For the topping:

• two tins of Italian Plumb Tomatoes
• Two packets of mozzarella cheese (cheap is good)
• Toppings to taste – I like fresh basil and extra

Making the dough is a standard process. 



I chose to use a cake tin bottom covered with semolina to transfer the pizza from table to oven.

 

 

I waited an hour for the dough to double in size.

 

 

I decided to quarter the dough.  This seems to give the right amount of dough for a smallish pizza.

 

 

I watched a Jamie Oliver video which showed a good way of creating the tomato sauce. 

 

After watching a good Youtube video about how to stretch the dough out, I made a rather pleasing thin pizza base.  I made sure that I had left about a half an inch of un-stretched crust around the edge.

 

Next it was time to spread the sauce in a circular fashion, ready to add the cheese and fresh basil.

 

Coating the crust with a drizzle od olive oil would allow it to give a nice crispy crust.

 

 

 

Using a baking stone seems to give the pizza a lovely crispy base.