Ingredients
For the base (makes two large pizzas)
- 200ml warm water
- 1 sachet of fast-action yeast
- 3tbsp olive oil
- 100g plain flour
- 50g of course semolina
- 3 mozzarella balls
For the tomato sauce
- 1-2 garlic cloves
- 100g tomato puree
- 2 tsp oregano
- 2 tsp basil
- 50g water
Topping — Chorizo and Onion
- 80g chorizo (finely slice)
- 1 small onion
Topping — Ham and Pineapple
- 100g ham slices (Serrano or Palma ham if you're feeling fancy)
- 150g fresh pineapple
Topping — olive and anchovy
- 1 tin of anchovy fillets in olive oil
- 15–20 green olives (finely sliced)
The Method
- Whisk the yeast into the water and sit for 15min, then add 2 tbsp of olive oil
- Pour flour into a bowl, add a pinch of salt and create a ‘well’, then pour in the yeast water and start mixing with a spoon
- Once the mix comes together, kneed the dough to make a ball
- Rinse the bowl, cover the sides with 1 tbsp olive oil, then add the dough ball
- Make sure all sides are covered in olive oil, cover the bowl with a kitchen towel and let sit for 1 hour in a warm place
- Remove the dough and kneed thoroughly, separate into 2 balls and roll these out with a rolling pin (add flour to the worktop, so your pizza base doesn’t stick to it)
- Place on pizza trays and nip the edges in, creating a crust
- Mix the sauce ingredients together then evenly spread half the sauce onto each pizza base
- Finely slice the three mozzarella balls and divide in half (1.5 balls per pizza)
- Evenly spread the toppings and mozzarella onto each pizza
- Cook for 7 minutes at 200ºC, then swap the pizzas and cook for a further 7 minutes before serving
About
It takes a little while to prep but it’s worth the wait. You have never had pizza like this before.