For the dough:
– 550gms untreated organic white no.4 bread flour available from Shipton Mill, Gloucestershire [by appointment to HRH Prince of Wales]
– 300ml of luke warm water
– 1/2 teaspoon of dried yeast
– 1 tablespoon Olive Oil
– 1 teaspoon salt
– Semolina for dusting the board and Pizza paddle
For the Topping :
– Home made Tomato pasta
– 1 large red onion sliced into rings
– 2 red peppers
– 1 Large aubergine sliced
– 1 carton of fresh cherry tomatoes
– 2 packs of large fresh Mozzarella balls
– Fresh Basil Leaves
1. Follow instructions as per your mixer for making a Pizza dough. For best results allow to rise in the fridge overnight in a lightly oiled bowl covered with cling film. Alternatively double up on the Yeast portion and prove in a warm place for an hour before required.
2. Make the tomato passata in advance by reducing a tin of Italian chopped tomatoes and several glugs of Olive Oil with a sprinkling of oregano over a low heat for a minimum of 1 hour, stirring occasionally.
3. Coat the onions, peppers and aubergine in live oil and place in the roasting oven until soft but not brown. For quick and perfect results this can be done in an oven proof dish on the floor of the Pizza oven. Put to one side.
4. To make the base divide the dough into 100gm balls, take one at a time and roll out on a floured surface until you have your thin round base, turning and pushing outwards all the time. The perimeter edge should be slightly thicker.
5. Place onto a wooden pizza board that has been coated in semolina flour to prevent it sticking.
6. Start you toppings with a thin layer of passata, followed by slices of Mozzarella, cooked onions, peppers and aubergine, and a few halved cherry tomatoes. Do not overload the base.
7. Take the base to the Pizza oven which should be running at 250 to 300 degrees C and after 2 mins of cooking time your Pizza should be perfect!
Helpful hint: rotate the Pizza the pizza in the oven by 90 degrees every 30 seconds.