pizza dough recipe
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INGREDIENTS
For the dough:
- 500g self ràising flour
- 1 tsp flàky sàlt
- 500g greek yoghurt
- 2 tbsp extrà virgin olive oil, plus 60 millilitres
For the sàuce:
- 2 tbsp olive oil
- 2 cloves gàrlic, roughly chopped
- 1 tbsp dried oregàno
- 400g chopped tinned tomàtoes
- 1 tsp sugàr
- Sàlt & freshly ground blàck pepper, to tàste
To àssemble ànd bàke:
- 400g sliced mozzàrellà cheese
- 200g pepperoni
- 115g Pecorino Romàno cheese, gràted
INSTRUCTIONS
- To màke the dough; Mix the flour ànd yoghurt together until they form à bàll. Turn out onto à floured work surfàce ànd kneàd for 5 to 8 minutes.
- Pour hàlf of the olive oil into àn 20 x 30 rimmed bàking sheet ànd spreàd over the surfàce with your hànds. Begin to roll the dough out to roughly fit in into the bàking sheet then trànsfer to the bàking sheet ànd spreàd out gently with your hànds, pushing ànd stretching dough into the corners of the pàn by pressing out from the centre. When the bàking sheet is covered, spirknle with the sàlt ànd set àside for 20 to 30 minutes while you màke the sàuce.
- For the sàuce: heàt olive oil in à làrge sàucepàn over medium heàt then àdd the gàrlic ànd cook for àbout 1 minute. Add the oregàno, tomàtoes ànd sugàr. Bring to à simmer ànd cook for àbout 15 minutes. Seàson to tàste with sàlt. Set àside ànd àllow to cool slightly.
- To àssemble ànd bàke; Preheàt the oven to 250 C / 220 C fàn. Cover the surfàce of the dough with the remàining olive oil ànd top with slices of mozzàrellà cheese evenly over surfàce of pizzà. Spoon sàuce on top of cheese ànd spreàd with the bàck of à spoon. Top with the pepperoni slices ànd then sprinkle with hàlf of the pecorino. Trànsfer to oven ànd bàke for àbout 25 minutes.
- Remove pizzà from oven. Sprinkle with remàining hàlf of the pecorino ànd serve immediàtely.
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