Makes2
| 250g Strong or bread or OO or plain flour | 500g |
| 175ml Warm water | 325ml |
| 5g yeast | 7-10g |
| 1tsp sugar | 1 tsp |
| 1tsp salt | 2 tsp |
| 1 tbsp olive oil | 2 tbsp |
| Semolina or flour |
In a large mixing bowl: Mix 250g flour & 1tsp salt Mix 175ml warm water & 1tsp sugar & 5g yeast & 1tbsp oil: 5 mins. Pour into the flour: form a rough dough.
knead : 10 minutes-smooth & elastic. Place back in the oiled bowl cover with cling film. Leave in a warm place: 40 minutes-2 hours (doubled in size)
Punch down the risen dough divide into 4 small balls or 2 large ones (Wrap one half in clingfilm and freeze for another day) (Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly)
Sprinkle the work surface with a little semolina or flour. with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can.. (cover & rest :a further 10-30 minutes) (Tear off an sized piece of tin foil, rub it with olive oil, dust well with flour or semolina place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour pile them up. Cover with clingfilm and place in the fridge.)
Place a pizza stone in the oven preheat to 220-250˚C Spoon on 2 tablespoons sauce. Add on your toppings: Cheese mozzarella basil Olive oil & salt & pepper
Bake for 7-15 minutes. on the pizza stone sprinkled with a little more semolina or flour
For the sauce: Heat 1 tablespoon oil :medium-low heat add (1 onion)&1-2 garlic :2 minutes add 1 tin plum tomatoes & v stock basil leaves or dried oregano. Simmer for around 15-20 minutes season to perfection.
