For the dough:
400g bread flour
1 tablespoon of olive oil
1 egg
12g fresh yeast (or 1 sachet dried yeast)
1 teaspoon of salt
1 tablespoon malt extract
170-180ml water
For the pizza sauce:
450g tomato passata with garlic and herbs
1 ó tablespoons of tomato puree
1 tablespoon malt extract
1 teaspoon oregano
1 tablespoon grated parmesan cheese
For the toppings:
1 mozzarella cheese ball (sliced)
1 packet of sundried tomatoes (soaked in hot water before use)
1 teaspoon of dried oregano
For the dough:
Preheat oven to 200˚C (fan). Combine all ingredients together in a mixer bowl and knead until the dough forms a soft ball and becomes slightly elastic (around 5 to 10 minutes). Place the dough into an oiled bowl, cover with cling-film and prove for 60 minutes or until it doubles in volume. Place the dough on a floured surface, roll into a ball then stretch and roll to the size of the pizza tray. Leave to prove for a further 15 to 20 minutes on the tray.
For the pizza sauce:
Place all ingredients into a saucepan and bring to the boil, then simmer gently for 20 minutes to thicken the sauce. Spread onto the proved pizza base, top with mozzarella, sundried tomatoes and a sprinkle of oregano. Place in the oven for around 15-20 minutes until golden and bubbling then serve immediately.
