Pizza Dough

400 g strong flour

100 g semolina flour (use pasta flour if you can’t get the semolina flour)

a pinch of sea salt

7 g sachet dried yeast or 1 teaspoon of dried yeast

tea spoon of honey

240 ml tepid water

Place the yeast and honey in a small measuring jug and stir. Add half of the tepid water and stir again.

Place the flour and salt in a large mixing bowl. Make a well in the centre and work in the yeast honey and water solution. Now add the rest of the water. Note that all flours may absorb different amounts of water, so you need to add enough water so that the dough starts to form but not enough that it is sticky. If your flour doesn’t need all the water don’t add it all and if it needs  little more add a little more.

Now the dough has formed you must need the dough until it is smooth (about 15 minutes). If you have a mixer with a dough hook then you could get an adult to do this for you. Never use a mixer your self, always get an adult to do this!

You now must let the dough prove for 15 to 20 minutes, leave it in a bowl with cling film over it. After 15 to 20 minutes you can roll the dough to the size and shape and depth you want. I would recommend you roll it to 2mm thick but remember during cooking it will rise a little,

Now it is time to add the toppings of your choice. get an adult to cook your pizza at 200’C for about 15 to 20 minutes.

Pizza tomato & hidden veg topping

Splash                        of Olive Oil                        1                                 Chopped onion
1                                 Cchopped courgette
1                                 Chopped red pepper
1 to 2                          Crushed peeled garlic cloves
Hand full                     Chopped fresh basil
50 grms                      Tomato puree
1 tin of                        Chopped tinned tomatoes
To taste                      Fresh ground sea salt
To taste                      Fresh ground black pepper

·        Place the olive oil in a pan big enough for the rest of the ingredients.
·        Add the vegetables and sweat them off slowly for 10 minutes (slowly fry without colouring until soft).
·        Add the tomato puree and cook for another 2 minutes (stir as you go).
·        Add the tinned tomatoes, stir and cook for another 10 minutes without a lid to allow some of the liquid to evaporate.
·        Allow to cool.
·        Liquidize and use or decant in to containers and lid them when they thoroughly cold and freeze or fridge until you need them. Use containers of the size to suit your needs.