(Makes 4 Bases)
200ml tepid water
1/2 teaspoon caster sugar
4.5g dry active yeast
300g All Purpose Flour
1/2 tablespoon olive oil
Combine water, sugar and yeast and leave in a warm place for 10 minutes until yeast foams up.
In the bowl of a stand mixer, combine flour and salt
Add yeast / water mixture to flour and olive oil.
Knead using the stand mixer with a dough hook attached for 2 minutes until a smooth and slightly tacky dough forms. (This step can also be done by hand)
Turn dough out onto a floured surface. Without overworking the dough, form the dough into a ball.
Divide the dough into 4 equal portion and then work each portion into a ball
Place each portion into its own lightly-oiled bowl and cover with cling film. Allow dough to prove for 1 - 2 hours or until it has doubled in size.
(Makes 1 Pizza)
1 dough ball made as above
20g tomato paste
1 tbsp water
Pinch of dried garlic
Pinch of dried oregano
30g Leg ham
25g Roasted capsicum (from a jar)
40g fresh Mozzarella grated
Pre-heat pizza stone or baking steel in oven as hot as it goes. Do this 30 minutes before you want to cook the pizza.
Mix to combine tomato paste, water, garlic and oregano to make pizza sauce
Slice mushrooms & ham
Use paper towel to remove any excess liquid from roasted capsicum then slice
Place dough onto a sheet of non-stick baking paper. Dust top of dough with flour and roll out into a 16cm / 6.5 inch round base (it will be quite thin)
Top base with sauce, cheese, ham, mushrooms and capsicum.
Place paper & pizza directly onto pizza stone and cook for 10 minutes or until base is cooked and cheese is golden brown.
Remove pizza from oven, slice and enjoy.
Nutritional Information per serve
Pizza Base - 278 Cals:
75g Plain Flour - 261 Cals
1/8 Tbsp Olive Oil - 15 Cals
1/8 Tsp Sugar - 2 Cals
Toppings - 207 Cals:
20g Tomato Paste - 15 Cals
40g Mushrooms - 13 Cals
30g Leg Ham - 43 Cals
25g Roasted Capsicum - 14 Cals
40g Mozzarella - 122 Cals