Good Food
Ingredients
Method
1.Place flour, yeast and sugar in an electric mixer with a dough hook. Add water and 1 tablespoon of the oil. Beat on medium 3-5 minutes, until smooth. Place in an oiled bowl. Cover with plastic and a tea towel. Rest in a warm place 1 1/2 hrs, or until doubled.
2.Heat remaining oil in a pan on medium. Add onion. Cook, stirring, 3 minutes, until softened. Add garlic; cook 2 minutes, until fragrant. Add tomato, salt and pepper. Bring to boil. Reduce heat to medium-low. Simmer, stirring occasionally, 20 minutes, until thickened.
3.Preheat oven to 220°C (200°C fan-forced)
4.Throw dough on a floured surface. Knead 4 minutes, until soft but not too elastic. Roll into four balls. Cover with plastic wrap 10 minutes.
5.Roll out each ball of pizza to form 20cm base; place on four pizza pans. Top each base with 2 tablespoons tomato sauce, then cheese. Bake 5-10 minutes, until bases are crisp and cheese melted. Top with basil.
Italian 00 flour is a type of flour milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is coarse in texture, while double zero flour has a finer grain than commercial plain flowers, resulting in airy, light dough.
Note
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