This is my favourite pizza recipe, perfected over the past few months since I first had my pizza stone.
300g strong white flour (+ extra for rolling)
7g instant yeast
1tbsp olive oil
200ml warm water
150g pasta sauce from a jar (or make your own)
1tbsp tomato puree
1tsp mixed herbs
salt and black pepper
1 ball mozzarella, cut into small pieces
50g cheddar, grated
handful of basil leaves
Make the dough
Put flour in a bowl and stir in the yeast.
Add olive oil to the warm water.
Make a well in the flour and pour in the water mixture.
Stir to make a moist fairly sticky dough.
Place on a floured surface and knead until silky.
Put back in the bowl, cover and place in a warm place for about an hour until it has doubled in size.
Heat the oven to 220°C/ Gas 8
Heat the pizza stone for at least half an hour.
Meanwhile make the sauce
Place the pasta sauce in a bowl.
Stir in the tomato puree and mixed herbs. Season well.
Then, knock back and knead again.
Divide in two.
Roll each half out on a floured surface until very thin.
Cover with the sauce.
Sprinkle over the cheddar and dot the mozzarella around.
Place pizza in the centre of the hot stone.
Cook in the oven for 8 – 10 minutes until the cheese bubbles.
Serve with the basil leaves on top.