Ingredients

The following ingredients have 4 Servings
  • 4 cups (1.1 lb/500g)  0' flour
  • 2 tsp (7g) fast action dried yeast
  • 1 1/3 cups (320ml)  lukewarm water
  • 1  tbsp  olive oil
  • 1/2  tsp  sugar
  • 1 pinch salt 
  • Semolina flour for dusting
  • 6 tbsp passata/pureed tomatoes
  • 8.8 oz (250g) mozzarella
  • 5.6 oz (160g) mushrooms (,finely sliced)
  • 6.3 oz (180g) artichoke hearts (,jarred and cut in half)
  • 2.4 (70g) pitted black olives (,cut in half)
  • 4 large slices (Italian ham)

Instruction

  • Add the yeast to the lukewarm water with 1/2 tsp sugar for 5 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with a spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
  • Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
  • When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
  • Divide your dough in half roughly with your hands and place on a lightly floured work surface. Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray. The dough should be rolled out as thin as possible without tearing.
  • Remove the pizza tray from the oven and dust lightly with semolina flour. Transfer your dough to the tray and spread with 3 tbsp of passata, you don’t want to much or your pizza will go soggy. Tear up half the mozzarella with your hands and dot it over the base.
  • Finally, add your toppings over four sections of the pizza. Repeat with the second pizza and bake in the oven for 10-15 minutes until the cheese has melted and the crust is crispy.