It's simple, it's traditional and it's just plain delicious. Try this ol' favourite the organic way and re-create this pizza from episode one of Matthew Hayden’s Home Ground.
Pre-heat the oven to 180 degrees Celsius.
In a large mixing bowl, combine flour, salt, yeast, honey, olive oil and water. You can use your hands, or an electric mixer. As a guide, you can aim to get the dough’s texture similar to the texture of an earlobe.
Cover the bowl with a clean plastic bag and allow it to sit, so that the dough rises until it has doubled in size. Depending on where you are, this could take between 60 and 90 minutes. Once the dough is ready, lightly flour your work bench and roll out a portion big enough for your pizza tray. Place the dough on an oiled tray and leave it for a short while to rise.
Spread tomato paste evenly on the base, leaving a 2cm edge for the crust. Add cherry tomatoes and sprigs of rosemary and drizzle some olive oil. Sprinkle salt to taste and add mozzarella.
Cook in the oven for 20 minutes or until the toppings have browned and the base is cooked through.
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