- 20g salt
- 1 heaped tbsp sugar (per kilo flour)
- 1 KG white bread flour
- 25g yeast (per kilo of flour)
- 5 tbs olive oil
- 300ml water (Tepid – Warm)
- 3 garlic cloves
- 500g Passata (tomate titurado)
- Fresh basil leaves
- Salt and Pepper
- Serrano Ham
- Fresh tomato
- Fresh Basil Leaves
This recipe makes enough dough for 4 medium pizzas but enough sauce for two.
1. Mix together all your dough ingredients until you get a fluffy, not too sticky, dough consistency. Leave the dough in the bowl covered with a dish cloth and set to one side for 2 – 4 hours. The yeast will begin to react and cause the dough to expand.
2. Chop your garlic very finely and place to fry in a small pan with a drop of olive oil. When soft pour your tomato sauce and add in a few fresh basil leaves. Salt and pepper to taste and add a pinch of sugar if the sauce is too sharp.
3. Preheat your oven to 180 C. When your dough is ready, divide it into 4 equal balls. You can put the remaining pieces of dough in the fridge or freezer for future use.
4. Sprinkle some flour on your counter and roll our your dough, make sure your dough is thin and evenly stretched. Lay the dough a pizza tray with grease proof paper and place in the oven. Leave for 5 – 10 minutes, checking that the dough is crisping but not burning. When the dough looks like it’s almost ready remove from the oven.
5. Spread your sauce over the pizza and add your toppings, (leaving out the spinach, basil and tomato). Grate your cheese and sprinkle over as much as you like. Place back in the oven until the cheese is golden.
6. When the cheese is golden, remove your pizza from the oven, finely slice the fresh tomato and basil and spread it over everything. Do this with your spinach leaves and serve.