Wednesday, December 1, 2010


250 g. flour (if possible Italian 00),                                                    
150 ml. lukewarm water,
1 teaspoon of yeast,                                                          
a good pinch of salt,
some extra virgin olive oil (enough to  keep the dough together)
a few tablespoon of tomato passata
1 mozzarella (preferably buffalo mozzarella)
dried origano
Mix the ingredients together in a bowl with a fork and then with your hands (remember to rub them in olive oil first) until you have a dough. Rub some olive oil around the bowl and put the dough in it to rest for an hour. Cover the bowl with some cling film and let it rise for 1 hour.
Knead the dough flat on the pizza tray and spread out evenly  a few tablespoons of passata on the pizza base, making sure that you do not drown the dough in it! Put the pizza in the oven at a very high temperature – gas mark 9/220degrees – for 10/15 minutes. Take it out and add mozzarella and other toppings of your choice. Sprinkle the pizza with oregano and olive oil and then put it back in the oven for another 10/15 minutes.