For the full back story and other details go to the full blog post at Yummy Lummy. It’s a good story, please have a read.
- 1½ cups warm water
- 1 pinch caster sugar
- 2 teaspoons dried yeast
- 4 cups plain flour
- 1 teaspoon salt
- ¼ cup olive oil
- Tomato paste
- Dried basil
- In a glass mixing bowl add the water, sugar, and yeast. The sugar is optional but provides fuel for the yeast to consume as part of the blooming fermentation.
- Whisk the suspension of yeast and allow the yeast to bloom.
- In another glass mixing bowl add the flour and salt and then make a well and add the olive oil.
- Add the bloomed yeast to the olive oil in the flour well and mix everything with a spatula until it forms a smooth ball of dough.
- Gently knead the dough into a ball.
- With a brush, oil the inside of a glass mixing bowl and add the ball of dough and oil the surface of the dough.
- Seal the glass mixing bowl with plastic wrap and set aside in a warm spot for 30 minutes so the dough proves. This could take a lot longer, e.g., maybe 3 hours.
- Sprinkle flour on to a board and then tip out the proved dough onto the board.
- Form the dough into a log with your hands and cut into three even-sized pieces.
- Roll the dough flat and then top with tomato paste, and your choices of cured meats, fungi, vegetables, and cheeses.
- Put into a hot oven and cook until the dough has cooked through.
Plating up bit
- Remove the pizza from the oven and cut it into slices.
- An Italian would use one of those fancy pizza cutters.
- I use a Chinese meat cleaver.