Homemade Pizza

Prep 32 mins

Cooking Time 8 mins

Serves 10

Difficulty Intermediate

Ingredients

 

Pizza Dough

600g bakers flour

2 teaspoons dry yeast

2 teaspoons caster sugar

3 tablespoons olive oil

350ml milk, lukewarm

1 teaspoon sea salt

 

Napoli Sauce

1 tin crushed tomatoes

2 tablespoons tomato paste

1 brown onion, diced

1 teaspoon dried oregano

 

Toppings

100g mushrooms, sliced

80g roasted capsicum, sliced

60g kalamata olives, halved

½ punnet cherry tomatoes

200g mozzarella cheese, grated

120g smoked ham, chopped

1 small chorizo sausage, sliced

Chilli flakes (optional)

Method

 

1. Preheat your Ariston oven to 40°C fan forced or set to the rise/prove function.

 

2. Make your pizza dough by combining all ingredients in an electric mixer with dough hook attached. Set mixer on a low speed. If the dough turns out a tad sticky, add an extra tablespoon of flour. Cover with cling wrap and place in preheated oven for 45 minutes until doubled in size.

 

3. Make your Napoli sauce by heating a small saucepan then heat some olive oil and sauté your onions. Add your crushed tomato and tomato paste and bring to a simmer. Season with salt and pepper followed by the dried oregano. Leave to cool.

 

4. Knock back the dough and portion into 150g balls. Preheat the oven to 250°C fan forced with large baking trays inside. Roll out dough into 9 inch round bases. Place the bases on baking paper.

 

5. To make your pizzas start by smearing the Napoli over your bases allowing 1cm gap around the edges. Lightly sprinkle some mozzarella over the bases. Add your toppings making sure to not over crowd the pizza. Finish the pizza off with more cheese then place in preheated oven for 12 minutes on the heated baking trays until golden brown.

 

6. Slice pizza into six slices and garnish with fresh basil leaves.