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Pizza Dough

 

for 6

 

440g water

25g fresh yeast

1 1/2 tsps sugar

400g plain flour

400g strong flour

60g olive oil

1 1/2 tsps fine salt

extra flour or better still fine polenta for rolling

 

 

  1. Place water, yeast and sugar in the Thermomix and whizz 10 seconds speed 5.

  2. Add the flour, salt and oil.

  3. Knead for 3.5 minutes

  4. Place in a VERY large oiled bowl and cover with cling film. If it starts to rise to the top before you are ready to use it then punch it back down and cover again.

  5. About 30 mins before you are going to make the pizzas you should divide the dough into 6 portions, form them into nice balls and leave on a nice floury sheet covered in oiled cling film to relax a little.

  6. When you are ready to use the dough roll out the first 2 a little, leave a moment, then roll fully, (it is good to do this in 2 stages as the dough resists being stretched at first but if you give it a moment to recover it will be easier). Be sure to have tons of flour or fine polenta to stop it sticking to the table and the pizza peel.

Pizza Tomato Sauce

be sparing when putting sauce on pizzas. Too much and you end up with a floppy, soggy affair.

This recipe can easily be doubled, increase the cooking time to 35 minutes

1 onion

2 cloves garlic

400g good tinned tomatoes

1 tsp caster sugar

1 generous tsps oregano

30g tomato concentrate

3 anchovies

pinch of chilli flakes

 

  1. Quarter the onion and peel the garlic, place in Thermomix bowl with 40g olive oil.  Chop 3 seconds speed 5.

  2. Scrape down the sides, cook 6 minutes, 100°, speed 1.

  3. Add tomatoes, sugar, concentrate, anchovies, oregano, chilli (optional), salt and pepper.

  4. Cook 25 minutes, 105°, speed 2, without the measuring cup, but put the simmering basket on top. 

  5. Give it 15 seconds at speed 8 and then check for seasoning and consistency.