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First step:
Ingredients:
White bread flour 2 pieces
Extra virgin oil 2 tbsp s
Warm water 350 gm
Second Step:
For the topping:
First 5 tbsp s roast tomato sauce, 100 pasta and
crushed garlic clove. Tomato's all different shapes and sizes (red,
yellow and green) Goats cheese grated Parmesan or Parmesan shavings, hand full
rocket, prosecute.
Third Step:
Method:
First for the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl.
Then use a wooden spoon to work the liquid into the flour – it will seem pretty wet. Set the bowl aside for 15 minutes.
Now leaving the dough like this will save you from lengthy kneading later.
And now turn the
dough onto a well-floured surface, flour your hands, then knead it very gently
for about 2 minutes until it is fairly even, soft and bouncy.
Then return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.
When ready to cook, heat oven to
240 degree centigrade / 220 degree centigrade fan/gas 10 or as hot as it will
go, and then put a baking sheet in on a high shelf.
Then dust another sheet with flour. Split the dough into 8, and then roll 3 balls thinly into rough circles.
Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat’s or grated Parmesan cheese if you want to.
And then slide the sheet on top of the heated sheet. Bake for 12 minutes or until golden and crisp and the tomatoes are starting to caramelize around the edges.
Finally serve this pizza any decorated plate.
