Ingredients
Pizza base (makes 4 bases)
15g dried yeast
20g caster sugar
20g salt
250g lukewarm water
1 tbs olive oil
425g (approx 3 cups) bakers grade plain flour
Pizza sauce
400g can chopped tomatoes
Pinch dried oregano
Pinch salt & freshly ground black peppr
Topping (for 1 pizza)
3 tsp finely chopped flat leaf parsley
1/3 cup freshly grated mozzarella
45g thinly sliced hot salami
4 cherry tomatoes, halved
1/2 (about 125g) buffalo mozzarella
6 large mint leaves
Method
1. For the pizza base, Combine yeast, sugar, salt, water and oil in a bowl, whisk to combine. Cover and set aside
for 10 minutes until bubbles start to appear on surface. Transfer to a large bowl, add the flour and bring together in
the bowl with your hands.
2. Turn onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a
warm place until doubles in size.
3. For the pizza sauce, Tip tomatoes into a frying pan, add oregano, salt and pepper and cook 10 minutes until
sauce thickens. Set aside to cool then blend or process until smooth.
4. Place pizza stone into the oven and preheat oven and stone to 250 degrees celsius fan forced for about 30
minutes.
5. Knock the dough down. Using 180g (about one-quarter) dough for 1 pizza, knead on a floured surface until
smooth. Roll out until 5mm thick. Place dough onto the very hot pizza stone. Spoon over about 2 tbs pizza sauce
then sprinkle with parsley and mozzarella. Top with salami and cherry tomatoes. Cook 6-8 minutes or until base is
golden and crisp.
6. Tear the buffalo mozzarella and scatter over the pizza, top with mint leaves and serve.
