Ultimate best pizza
For a crispier crust, smear the tomato mixture over the base of the pizza but not the edges.
- 10 g dried yeast
- 15 ml sugar
- 5 ml fine sea salt
- 340 ml lukewarm water
- 1 kg flour, plus extra for dusting
- 125 ml tomato sauce
- 12 slices salami
- 150 g soft mozzarella balls, torn
- 50 g strong Cheddar cheese, grated
- 2 green chillies, chopped
Preheat the oven to 220 °C.
Put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to dissolve.Sift the flour in a large mixing bowl. Pour the liquid into the flour and stir until a dough forms.
2 Put the dough on a lightly-floured surface and knead for 10 minutes.
3 Transfer dough to a lightly-oiled bowl and cover with clingfilm. Leave to rise in a warm place until doubled in size.
4 Grease two 23-cm diameter cake tin bases. Knock back the dough and divide in half. Shape each piece of dough into a flat disc, then press into each tin, while moulding and stretching the dough.
Divide the sauce between the bases, cover evenly, then top with the salami, cheeses and chillies. Bake for 15 minutes until done and golden.