Ingredients (makes two pizzas)
3/4 cup warm water
7g sachet dry yeast
1 teaspoon caster sugar
1/2 teaspoon salt
2 cups plain flour
2 tablespoons olive oil
1 tin chopped tomato
2 tablespoons olive oil
2 teaspoons salt
1 garlic clove crushed
1 teaspoon dried oregano
3/4 cup Mozzarella cheese, grated
1 slice prosciutto
5 button mushrooms sliced
1 tomato sliced (don’t include tomato if freezing)
2 Basil leaves torn
4 anchovy fillets
Made using a benchtop mixer
Preheat Oven 240°C, Function - base element and fan or fan forced or the highest possible temperature in a conventional oven with a pizza stone preheated for at least 15 minutes positioned in the centre of the oven.
• Combine 3/4 cup warm water, yeast, sugar and salt in a jug.
• Whisk with a fork to dissolve.
• Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
• Sift flour into a mixing bowl, add yeast mixture and oil.
• Using the dough hook, mix on a low speed to form a dough.
• Once ingredients are combined increase the speed and knead for 3 minutes or until elastic.
• Place dough in a lightly greased bowl. Cover with plastic wrap.
• Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
• Use your fist to punch dough down.
• Knead on a lightly floured surface until smooth. Try not to work the dough too much at this stage (at this point you can cut the dough in half and freeze one half for later use if desired).
• Roll out the dough to the desired shape and size, place on 34cm pizza tray. If the dough is difficult to roll out let the dough rest slightly.
• Spread the dough evenly with ½ cup pizza sauce.
• Add your favourite toppings and sprinkle with grated cheese.
• Place on the bottom shelf for a fan forced oven or centre rack for a conventional oven, cook for 10 – 15 minutes or until base is crisp and topping golden brown.
- Make double quantity of sauce and freeze for later or toss through pasta.
- Make double quantity of pizza dough and freeze half, make sure the dough is covered well.
- If cooking a homemade pizza invest in a pizza stone (great for crisping the base) especially if you don’t have a bottom element.
- Preheat your pizza stone at a high temperature for at least 15 minutes.
- Cook the pizza on the pizza tray initially approximately 5 minutes or until the base is firm enough to slide onto the pizza stone. Cook for a further 8 - 10 minutes.
- Try cooking a pizza in your BBQ using the indirect heat method with a pizza stone and the hood closed.
- Preheat the pizza stone in your barbecue on a medium temperature away from the direct flame for 15 minutes with the hood closed.
- Place the pizza still on the pizza tray straight onto the pizza stone for approximately 5 minutes or until the base is firm enough to slide the pizza straight onto the pizza stone.
- Cook for a further 6 - 8 minutes or until base is crisp and topping is a golden colour.