Home cook: Sumiitra Yiohan Sooriaarratchi
Serves four adults.
1 1/2 hr prepping time.
Ingredients for four large pizzas
Soft Pizza Dough Ingredients
1 kg refined flour
1 tsp sugar
2 tsp salt
30 g fresh yeast or 10g dry yeast
50 ml extra virgin olive oil or coconut oil
280 – 300 ml water (*** Remember not to add too much water at the beginning)
Pizza Sauce ingredients
500 g tomatoes
10 – 12 basil leaves
2-3 garlic pods
2 tbsp extra virgin olive oil or coconut oil
1/2 tsp sugar
1 tsp salt
Basil or Oregano leaves
Mix sugar, yeast and water and set aside for 5 mins.
Prepare flour in a mixing bowl.
Add the oil, salt and the sugar-yeast-water mix to the flour. Patiently mix the dough until all the sticky bits become part of the large ball of dough.
***The trick is not to add too much water early on in the process. If there is too much water added then you will need to balance the mix by adding more flour. You have to get the balance of water and flour just right. Mix well and transfer to a board to knead the dough for 8 – 10 minutes.
Then leave the dough to rest under a damp cloth for 20 min.
Dust the surface of the board with flour before rolling the dough.
Take a handful of dough and roll into a thin dough.
Then place on a baking tray.
Top the dough with sauce (do not over do the topping of the sauce or the crust becomes soggy).
Then top with blobs of mozzarella cheese and basil or oregano leaves. (I used oregano leaves for this pizza).
Chop the tomatoes into small cubes and set aside.
Peel and gently crush the cloves of garlic.
Add oil to a pan/pot and fry the garlic until light brown in colour.
Then add the chopped tomato and cook for 10 mins.
Add salt, pepper and sugar to taste. Cook until the sauce is thick.
Pre-heat the oven at 200 degrees Celsius for 15 – 20 mins. Then put the pizza in the oven and bake for 30 mins. Make sure it doesn’t brown too much. After baking splash some oil on the pizza and top with fresh basil or oregano leave.
By the way,