For the Dough
- 1 ½ Teaspoon Sugar
- 1 ½ Teaspoons Dried Yeast
- 225g strong flour
- ½ Level Teaspoon Salt
- 1 Egg Beaten
- 1 tsp Olive Oil
- 3 tablespoons water (more or less if required)
For the Tomato Pizza Sauce
- 20g Unsalted Butter
- 3 Tablespoons Extra Virgin Olive Oil
- 1 x Small Red Onion Diced
- 1 x Clove Garlic Diced
- 1 x 400g Chopped Tinned Tomatoes
- 100g Mozzarella Cheese Broken Into Strips
- Rock Salt
- Cracked Pepper
- Basil Leaves
For the pizza dough.
Mix the flour, salt, and yeast together. In a separate bowl whisk the egg. In a separate jug mix the olive oil with 3 tablespoons of water.
Make a well in the centre of the flour mix and add the egg and using a fork combine with the flour. As soon as all the egg mix has been fully incorporated, start adding the water mixture until it is beginning to form a dough. At this point go in with your hands, adding more water if too dry.
At the end you should have a soft, pliable dough that leaves the bowl clean. Transfer to a working surface; knead for about 7 minutes and then roll as thin as you like.
For the Tomato Pomodoro sauce.
Add both the butter and olive oil to a saucepan on a medium heat, and then gently fry-off the onion; when soft and cooked through add the garlic a minute or two later, and then after another minute add the tinned tomatoes, if you have a stick blender then blitz to a pureé.
Cook down for 25 minutes on a low heat, or until thickened to your liking.
To make the pizza.
Spread the tomato sauce onto the pizza base once cooled, then add the mozzarella randomly followed by a little salt, pepper, olive oil , basil and anything else you fancy.
Place in a very hot oven for approx. 15 minutes, or until the crust is crispy.