Pizza

• 500g all-purpose flour
  

• 2 teaspoons instant or active dry yeast
  

• 1 teaspoon salt
  

• 338ml lukewarm water
  

• 20ml Tablespoon olive oil
  

• Semolina flour or cornmeal, for dusting
  

• 1 small garlic clove
  chopped
• 1 can crushed tomatoes
  ideally get fire roasted or high quality
• 1 Tablespoon extra virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon salt

Margherita

• 55–85g (2–3oz) fresh mozzarella cheese, sliced
  or ¾ cups shredded
• Handful of parmesan cheese
  ideally fresh, grated
• Several fresh basil leaves

Prosciutto e funghi

• 55–85g (2–3oz) fresh mozzarella cheese, sliced
  or ¾ cups shredded
• Handful of parmesan cheese
  ideally fresh, grated
• ⅓ cup ham
  ideally cooked Italian-style, cut into strips
• ⅓ cup mushrooms
  sliced

Capricciosa

• 55–85g (2–3oz) fresh mozzarella cheese, sliced
  or ¾ cups shredded
• Handful of parmesan cheese
  ideally fresh, grated
• ¼ cup ham
  ideally cooked Italian-style, cut into strips
• ¼ cup mushrooms
  sliced
• ¼ cup jarred artichoke hearts
  drained and quatered
• 6x black olives
  Gaeta or Kalamata, pitted and halved

Step 1
Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.

Step 2
Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.

Step 3
After the kneading is finished, divide the dough into 4 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.

TIP: MAKE DOUGH AHEAD
For best flavour and easy of cooking on the day, store dough in sealed contained and leave in fridge for 2–3 days. The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30–45 minutes.

Step 4
Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)

TIP: MAKE SAUCE AHEAD
Make the pizza sauce in advance, pour into sealed containers and store in fridge for up to a week.

Step 5
Preheat the oven to 260°C (500°F).

Step 6
Slice and prepare your chosen toppings as needed.

Step 7
When oven is rasdy, roll out pizza dough. Place it on a lightly floured surface and gently press it into a circle, adding a pinch of flour if it is too sticky. Then roll out the dough into a circle about 11 inches in diameter, using just enough flour on each side to keep it from sticking. If the dough starts to resist rolling, wait for a minute or two, at which point it will roll out more easily.

Step 8
Dust your pizza tray with semolina flour or cornmeal. Use your hands to carefully place the dough on the tray.

Step 9
Spread ¼ – ⅓ cups of pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese, followed by your chosen toppings and finished with parmesan cheese.

Step 9
Put pizza and tray into ocen. Bake for about 5–8 minutes, until the cheese is melted. Remove from oven, allow to cool and enjoy!