Makes 5-6 individual pizzas
For the dough:
850 g 00 flour
500 ml room temp water
5 g salt
5 g fresh yeast
For the sauce:
1 can of good quality plum tomatoes
1 pinch of salt
5 basil leaves
Choose any toppings you like….or have in the cupboard/fridge!
For the dough: dissolve the yeast into the water. Combine the flour, water and salt together in a bowl before turning out onto a floured work surface and knead for 15 minutes, until you have a smooth and elastic dough. Leave to rest for 15 minutes.
Cut into 220-260g pieces and roll into tight dough balls. Place in a dish and cover with cling film and a tea towel. Leave to prove for 12-24 hours until the dough balls have completely relaxed and increased in size (by 2/3).
For the tomato sauce: put all the ingredients in a blender and pulse to a rough texture. To cook: get a large non-stick frying pan on a high heat and preheat your grill. Roll or stretch out your dough ball and lay in the bottom of the hot pan. Spread a good spoonful of the tomato sauce onto the base (leaving a 1″ crust). Season with a pinch of Parmesan. Add whatever toppings you choose. Cook on the hob until the base is browned, then put straight under hot grill to finish, about 1-2 minutes. Enjoy!