For #RealBreadWeek, we are sharing a pizza dough and sauce recipe that all of the family can get involved in. Please find the ingredients list as well as the method below. We hope you enjoy this recipe, and please use the hashtag #showusyoursafmakes if you share yours on social media!
Overnight Pizza Dough
Makes three small pizzasor 2 large pizzas
Fresh Yeast or Dry Yeast
1g or 0.5g
In a large mixing bowl, dissolve the yeast in the water. This is the wet mixture.
In a small mixing bowl, mix the flour and the salt together. This is the dry mixture.
Put the dry flour mixture into the wet yeast mixture and mix until it comes together. Cover a leave to stand for 10 minutes.
In the bowl, knead the dough for 10 seconds. Leave to stand for 10 minutes.
Repeat step 5 3 times covering the bowl between kneading.
Place the dough back in the bowl remembering to keep it covered and leave to rise for 24 hours in a cool place.
The next day, pre-heat the oven to 250°C (500°F) Gas 9, with a heavy tray in the bottom of the oven.
Divide the dough into three portions at +/- 150g, and roll into balls. Cover with the large bowl and leave to rest for +/- 15 minutes.
After 15 minutes roll out into a pizza shape using a rolling pin or shape by hand, place on a baking tray lined with silicon paper then place the filling on top of the dough.
Transfer the pizza on the hot tray in the oven and bake for about 4 minutes until cooked.
Allow to cool on a wire rack and eat while warm.
Quick Tomato and Basil Sauce
Italian Plum Tomatoes (drained)
1 x 400g tin
Extra Virgin Olive Oil
Basil Leaves, torn into small pieces
4 or 5
In a bowl, squeeze the tomatoes until they are broken up and the mixture resembles a chunky sauce. You can do this with a potato masher or your hands!
Add the olive oil, salt and pepper and basil.
Taste to check the seasoning and add more salt and pepper if needed.
The sauce is now ready to top your pizza. Using a ladle or a big spoon spread some sauce over your pizza right up to the edges.
The leftover sauce can be kept in a jar or container in the fridge for 3 days, or freeze to use later.
The following variations can be added to your sauce: