Tomato and Mozzarella Pizza

2 x large baking trays, 2 mixing bowls and clean tea towel

PIZZA BASE
250g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
½ tsp salt
150ml tepid water
2 tbsp olive oil
oil, for tin

TOMATO AND MOZZARELLA TOPPING
400g fresh tomatoes
2 large mozzarella balls
4 tbsp olive oil
salt and pepper
fresh basil

220°C, Fan 200°C, 425°F, Gas 7

Pizza Base

1. Put the flour, yeast, and salt into a large bowl and blend them together.
2. Stir in the water, and when everything looks craggy and lumpy, stir in two spoons of oil.
3. Using your hands gather everything together into a doughy mass.
4. Knead dough in the bowl for 100 presses.
5. Invert another the bowl over the top and leave it in a warm place, for the dough to double in size, which will take about an hour. The dough can rest longer if necessary.
6. Rub some oil around the inside of two baking trays and pre-heat the oven.
7. Knead the dough for another 100 presses.
8. Divide the dough in two, gently stretch each piece into a 30cm/12’’circle and lay one onto each of the prepared baking trays.

Tomato and Mozzarella Topping

1. Slice the tomatoes and mozzarella then spread them over the dough circles.
2. Cover loosely with a clean tea towel and leave in a warm place for 20 minutes.
3. Remove the tea towel, drizzle two spoons of oil over each pizza and season with salt and pepper.
4. Bake for 15-20 minutes and top with fresh basil as the pizza comes out of the oven.