[heading title=”Pizza Dough” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]

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

[/textblock][heading title=”Pizza Topping” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]

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

[/textblock][heading title=”Method – Dough” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]

  • 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. 

[/textblock][heading title=”Method – Topping” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]

  • 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.

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