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INGREDIENTS

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PIZZA DOUGH

1.7kg of Pizza Flour

50g salt

1 liter warm water

50g olive oil

3g dried yeast

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TOMATO SAUCE BASE 

3 tins of very good quality tinned tomatoes drained

3 crushed garlic cloves (not chopped)

Few sprigs of rosemary

Thyme

2 bay leaf

20g oregano

15g caster sugar

12g coarse salt

50ml olive oil

15g basil

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MAKES 10 PIZZA’S 

Homemade Pizza Dough & Sauce

METHOD

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MAKING THE DOUGH

Put the water into a mixer, melt the yeast and add the flour before mixing on the 1st speed for 5 mins.  Add the salt, mix for 10 mins on 1st speed and then switch to 2nd speed for 3-4 mins. Place into a tub with no oil or flour and leave at 18-20c to prove until it doubles in size (this will take 24hrs)

 

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Portion the dough into 250g- 300g peices and roll tightly. Place into lightly oiled pizza boxes and leave out for 30 mins before placing into the fridge at 3c for a least 24 hours.

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Remove from the fridge and leave at room temp for 1hr before use.  The dough can be kept for 2-3 days in the fridge if kept cold enough.

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THE SAUCE

Heat the olive oil in a shallow pan on a low heat, add the garlic and fry for 1 minute before adding all the herbs to cook for a further 2 minutes. Add the rest of the ingredients, remove from the heat and leave for a day to infuse. Remove all the herbs, blend with a hand blender to the right consistency.

 

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