Recipe #35 Pizza Dough & Tomato Sauce

 This makes 8 x 12" Pizzas so you could half it for smaller portions or freeze the remaining dough.

Ingredients:

1k Strong Bread Flour

20g Semolina [durum wheat]

1/4 cup Olive oil

1 tsp Salt

1 tbsp Sugar

17g Instant or Active Yeast 

600ml Warm water

2 tbsp Sourdough Starter*

*Optional

Kitchen Mixer with dough hook

Method:

In a measuring jug add the sugar to the warm water and dissolve.

Add the yeast and allow to settle to the bottom before stirring.

In the mixer and the flour, salt, semolina and oil.

Add the yeast to the flour mixture and start the mixer on low.

Mix the dough for 20 minutes minimum until the gluten has formed and the dough does not break easily when stretched.

Tip out the dough and knead for 5 minutes and form into a ball.

Rest dough in a large oil-lined bowl under cling film for several hours until the dough has doubled in size.

Knock back the dough and cut into 8 segments and let rest.

Shape or roll dough into pizza pies for baking.

Tomato Sauce:

2 tins chopped or crushed tomatoes

1/2 Red pepper

3 tbsp Tomato Paste

2 tbsp Spices; basil, oregano, ground fennel, 

Salt to taste

1 tbsp Sugar

Method:

Cook all ingredients in a pot and season to taste.

Puree with a hand blender and let stand to room temperature before spreading on pizzas.