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Pizza

Rosemary Shrager
Cookery school doyenne Rosemary Shrager reveals her definitive recipe for the perfect pizza dough with some yummy topping suggestions

Pizza

Method

1. Preheat the oven to 200°C.

2. In a large bowl, mix the flour and the yeast, add the water, milk, olive oil and salt. Mix together, knead for five minutes.

3. Place the dough in a round bowl for one hour to allow it to rise and double in size.

4. To make the tomato sauce, gently soften the onion and garlic in some olive oil on a low heat. Add the sugar and chopped tomatoes. Cook covered for about 10 minutes until all the juices have come out.

5. Remove the lid and continue cooking for about 20 minutes until the tomato mixture thickens and the liquid has evaporated. Add the basil and tomato puree. Continue cooking for five minutes.

6. Roll out the dough on a floured surface until it is about 5mm thick. Put onto a baking tray. Spread the tomato sauce and any other choice of toppings on the pizza. Bake for 12-15 minutes.

Suggested Toppings:

Cheese - mozzarella, ricotta, Parmesan, goat's cheese, cheddar, dessert cheese

Herbs - basil, thyme, marjoram, sage, parsley, rosemary

Seafood - mussels or cockles, (both must be cooked in white wine), anchovies (tinned)

Meat - mortadella, salami, ham, Parma ham, bacon, cooked chicken

Other goodies - artichoke hearts (tinned), aubergine, mushroom, onion, peppers, fresh tomatoes, black olives, chilli, rocket

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Serves: 2

Prep: 20 min, plus 1 hr proving time
Cook: 55 min

Ingredients
250g strong flour
15g fresh yeast
100ml tepid water
3 tbsp Milk
1 tbsp Olive oil
pinch Salt

For the tomato sauce

500g Tomatoes, peeled and chopped
1 onion, finely chopped
Olive oil, for frying
2 tsp Sugar
2 garlic cloves, finely chopped
1 tbsp tomato puree
1 tbsp basil leaves, chopped
salt and fresh ground black pepper