Pizza Recipe


300g solid bread flour 1 tsp moment yeast (from a sachet or a tub) 1 tsp salt 1 tbsp olive oil, in addition to extra for sprinkling


For the pureed tomatoes 100ml passata modest bunch new basil or 1 tsp dried 1 garlic clove, squashed


125g ball mozzarella, cut small bunch ground or shaved parmesan (or veggie lover elective) small bunch of cherry tomatoes, divided


Put the flour into a huge bowl, then mix in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and unite with a wooden spoon until you have a delicate, genuinely wet batter.


Turn onto a gently floured surface and work for 5 mins until smooth. Cover with a tea towel and put away. You can pass on the batter to rise on the off chance that you like, however it's not fundamental for a flimsy covering.


Blend the passata, basil and squashed garlic together, then season to taste. Pass on to remain at room temperature while you continue ahead with molding the base.


on the off chance that you've allowed the mixture to rise, give it a fast work, split into two balls. On a floured surface, carry out the batter into enormous rounds, around 25cm across, utilizing a moving pin. The batter should be extremely slim as it will ascend in the stove.


Lift the rounds onto two floured baking sheets. Top and prepare: heat the broiler to 240C/220C fan/gas 8. Put one more baking sheet or an improved baking plate in the broiler on the first rate.


Smooth sauce over bases with the rear of a spoon. Disperse with cheddar and tomatoes, shower with olive oil and season.


Put one pizza, still on its baking sheet, on top of the preheated sheet or plate. Prepare for 8-10 mins until fresh.