Pizzetta

Cook time 45 minutes + proving time
Servings 6

Ingredients

500g of bread flour

Pinch caster sugar

7g of instant yeast

1 ½ cups water, lukewarm

80g hungarian salami, sliced

1 x 400g can of whole peeled tomatoes

1 tbsp extra virgin olive oil

1/2 tsp of oregano

200g grated mozzarella cheese

Salt

Pizzetta

Method

To activate the yeast, combine sugar, yeast, a pinch of flour and 2 tablespoons of water into a small bowl. This should take 30 minutes to become a frothy.

Place remaining flour and another pinch of salt into a mixer with the dough hook attached and combine. Add the yeast mixture and on a low speed slowly incorporate. Then add the remaining water and knead for 5 minutes or until a soft, elastic ball of dough forms. Place in a clean bowl, greased with a little oil and cover with a clean damp tea towel. Prove in a warm part of the kitchen for 1 hour or until it has doubled in size.

Crush the tomatoes with your hand and cook for 3-4 minutes with olive oil in a small pot to thicken. Season with salt and oregano and cool.

Preheat the oven to 250°C.

Knock the dough back and knead 2- 3 times, then divide into 6 balls. Use a rolling pin to roll dough into pizza dough disk.

Top pizza bases with tomato sauce, cheese and pepperoni leaving a small border. Bake for 6-8 minutes.