Sarah Christie's Classic Pizza

Method

Ingredients

For The Base

450g strong bread flour
5 tsp instant yeast
1.5 tsp salt
5 tbsp olive oil, plus extra for drizzling
300ml warm water

For the Topping

150ml passata
A crushed bulb of garlic
Chopped Basil
And your preferred toppings!

Instructions
If using a pizza stone put in the oven and heat at 220 for 30 minutes.

Put the flour into a bowl and stir in the yeast and salt.

Pour in the warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.

Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and put to one side. You can leave the dough to rise if you like, but it’s not necessary for a thin crust pizza.

For the sauce: Mix the passata, basil and crushed garlic together, and season to taste. Leave to stand while you get on with preparing the base.

Split the dough into 4 portions and roll out on a floured surface to fit your pizza stone.

Spread tomato topping and spring with cheese and then add toppings of choice.

Heat oven to 240C/fan 220C /gas 8 and cook for between 10 and 15 minutes, until the base is golden and crispy.

Ingredients

Prep time:

Cook time:

Serves: 4

• 450g strong bread flour

• 5 tsp instant yeast

• 1.5 tsp salt

• 5 tbsp olive oil, plus extra for drizzling

• 300ml warm water

• 150ml passata

• Bulb of garlic - crushed

• Basil - chopped

• Choice of toppings