Ingredients Edit

Toppings Edit

Dough Edit

Directions Edit

Dough Edit

  1. Put the yeast in a cup with 2 tsp of the warm water, and a pinch of sugar.
  2. Leave in a warm place for 10 minutes until frothy.
  3. Sift the flour with the salt into a large bowl.
  4. Make a depression in the centre of the flour and pour in the yeast liquid, the remaining lukewarm water, and the olive oil.
  5. Beat with a wooden spoon until it all clings together, adding a drop more water if required, then turn out on to a floured surface and knead for 5 minutes.
  6. Put the dough back in a clean bowl, lightly oiled, and cover it with cling film (saran wrap).
  7. Stand the bowl in a warm place for 1 – 2 hours until the dough has roughly doubled in volume. Meanwhile, make the tomato sauce).
  8. When the dough has risen sufficiently, knock it back (punch it down), and turn out on to a floured board.
  9. Knead again briefly for about 2 to 3 minutes, and divide it into 2 pieces.
  10. Roll each piece out fairly thinly.
  11. Pick up each one and pull it gently between the hands to make a large thin round, roughly 10 inches across.

Pizza Edit

  1. Lay the 2 circles of dough on oiled backing sheets and cover each one with ⅔ cup of thick tomato sauce, spreading it evenly almost up to the edge.
  2. Sprinkle over each one ½ teaspoon of dried oregano and ¼ teaspoon of dried thyme or, better still, wild thyme.
  3. Grate the mozzarella coarsely and scatter half over each pizza.
  4. Sprinkle the grated Parmesan cheese on top and pour a thin trickle of olive oil, about 1 tbsp, over each.
  5. Bake them for about 12 minutes in a hot oven ~ 425°F or until the edges of the dough are browned and the centre lightly colored.
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