Here are the ingredients for 4 flat pizzas.
- 400g Strong White Bread Flour
- 100g Semolina Flour
- ~20g or so of semolina flour for kneeding and putting under the pizza. Can use regular strong white bread flour instead.
- 300ml of warm water
- 1/2 TBS of fine sea salt
- 1 packet of yeast (7g)
- 1/2 TBS of golden caster sugar
- Olive Oil
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Measure out 300ml of WARM water and to that add the caster sugar and yeast.
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Stir until there are no more blobs of yeast left.
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Let this sit aside for about 8 or so minutes or until it starts to foam or produce bubbles.
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- If it doesn't foam up then you might need to use warmer or slightly cooler water however it should still work if it has very small bubbles.
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Prepare your mixing bowl by lightly greasing it with olive oil.
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Place mixing bowl on scales and add in the 400g of Strong White Bread Flour and 100g of Semolina Flour.
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Add in the sea salt and mix until it is thuroughly mixed (basically when the flour looks one solid colour)
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Next you can add in the water a bit at a time, mixing it into the flour as much as you can before adding more.
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- Make sure not to add too much water or the dough will be too sticky and you will need to add a bit more flour to it.
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Once it has formed a nice dough that isn't too sticky and doesn't leave much flour behind, then you can move onto the next step.
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Lighly grease your worktop with olive oil and then sprinkle a little bit of semolina flour onto it.
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Then make sure your hands are lightly greased with olive oil to stop the dough sticking to your hands.
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Transfer the dough from the bowl onto the side and start to kneed it for about 8 minutes.
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- I recommend just rolling the dough back and forth and rolling it into itself into a ball, repeating these steps multiple times until it forms a nice smooth dough.
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Once the dough is complete you can then oil the mixing bowl again and remove any wet bits of dough.
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Then you can move the dough into the mixing bowl and cover the top in 1 layer of cling film.
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Move the bowl to a warm place like a drying/airing cupboard or simular and let it rise for about 2 hours.
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While this is happening you can start to make the sauce and then follow the pizza cooking instructions.
- 500g Smooth Passata
- 1 Clove Garlic
- 2 TableSpoons Mixed Herbs
- 1/2 Teaspoon Paprika
- 1 Teaspoon Chilli Flakes
- 1/2 Teaspoon MSG
- 1/4 Teaspoon Woostershire Sauce
- 1/2 Teaspoon Olive Oil
- 500g Smooth Passata
- 1 Clove Garlic
- 1 TableSpoon Mixed Herbs
- 1/2 Teaspoon of lemon juice
- 1/2 Teaspoon Olive Oil
- Pinch of sugar if needed.
- Preheat your oven to as high as your oven goes at, for me that is 250 Degrees Celsius.
- Split the dough up with a knife and roll it into smaller spheres.
- Flatten the dough with your hands or use a rolling pin until it is somewhat pizza shaped.
- If you are using a metal plate or tray to cook your pizza on then lightly oil it with olive oil.
- Then sprinkle some semolina flour onto the bottom of the cooking surface so that it is convered in a thin layer.
- Place the dough on top and then when you feel it is a good shape you can start adding your sauce and ingredients.
- Place in oven and cook for about 8 minutes or until the cheese is slightly crispy but not burnt and the crust is cooked.
- Then take the pizzas out of the oven and move onto the Pizza Eating step.
- nom
Please feel free to leave comments down below! Also share pics if you try my recipe!
Feel free to leave a comment if you need me to clarify anything.