Ingredients

The following ingredients have 4 Servings
  • 1 tsp dried active yeast
  • 1/4 tsp cream of tartar
  • 1 tsp golden caster sugar
  • 2 tbsp groundnut oil
  • 1 tbsp olive oil
  • 250g strong bread flour
  • 1/5 tsp sea salt flakes
  • 400g tin good-quality plum tomatoes, (use San Marzano if you can find them)
  • 1/2 tsp golden caster sugar
  • 1 tsp oregano
  • a handful basil
  • 1 clove garlic, crushed
  • 4 tbsp pecorino, finely grated
  • 125g grated mozzarella
  • 70g sliced pepperoni

Instruction

  • To make the sauce, drain the tomatoes (keep the juice for bloody marys or freeze to use later).
  • Put the drained tomatoes in a bowl and squish with your hands until mashed.
  • Mix with the rest of the ingredients and leave while you make the dough.
  • Put the yeast, cream of tartar, sugar and oil in a bowl with 150ml warm water.
  • Mix then leave for 5 minutes in a warm place.
  • Gradually add the flour and salt, bringing it together as a dough (add a little more water if you need to).
  • Tip out onto a floured board and knead for 2-3 minutes.
  • Put in an oiled bowl, cover with clingfilm and leave in a warm place for an hour.
  • Oil a metal cake or pie tin approx 23cm x 4cm deep.
  • Punch down the dough, knead a couple of times then roll and stretch it out to line the tin.
  • Heat the oven to 190C/fan 170C/gas 5. Cover the base of the pizza with 2 tbsp of the pecorino.
  • Cover with the mozzarella, then the pepperoni. Top with the sauce and the rest of the pecorino.
  • Bake for 35-40 minutes until the edges of the dough are crisp and golden and the filling is bubbling.
  • Rest for 5 minutes before cutting into wedges.