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
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 extra virgin olive 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 extra virgin 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.