Pizza Dough

  • 1x sachet of dried yeast 
  • 1 teaspoon of sugar 
  • 3 x cups bread flour 
  • 1 1/4 cups of warm water 
  • 1 teaspoon salt

Pizza Topping

  • Olive oil 
  • 2 x 220g tins crushed tomatoes 
  • Fresh Oregano 
  • Fresh mozzarella or bocconcini, sliced 
  • salt

Method - Dough

  • In a small bowl mix yeast, sugar and ¼ cup of the water and set aside to froth up. 
  • In a large bowl place flour, salt; make well in centre of flour and pour in yeast mixture and remaining water. 
  • Mix well and turn onto a floured surface. Knead for 10 minutes. 
  • Return to a clean and oiled bowl, set aside for 40 minutes or until well risen. 
  • Turn out of bowl onto floured surface and knead again until smooth and elastic. 
  • Roll dough out and place onto well oiled tray. 

Method - Topping

  • Set oven at 220c 
  • Drain tomatoes well and pour tomato sauce over pizza dough and sprinkle with fresh oregano and salt to taste. 
  • Pour a little oil over the pizza and cook for about 10 – 15 minutes or until dough has risen and slightly browned. 
  • Remove pizza from the oven and scatter sliced mozzarella over tomato sauce.
  • Return to the over for 2-3 minutes further.