Cheat’s Napolitan Pizza
1 1/4 tsp instant yeast
1 cup water, tepid or slightly warm
1 3/4 cups plain flour. I often prefer to use 50 percent plain flour and 50 percent bread flour.
1 cup cake flour (1 cup plain flour with 2 tbs flour removed and replaced with 2 tbs cornflour)
1 1/2 tsp table salt
2 tsp sugar
2 400g cans San Marzano tomatoes
1/2 tsp sugar
1 small clove garlic
1/4 cup fresh basil leaves, washed and chopped
250g mozarella cheese, cut into 2 cm cubes
2 tsp olive oil
Combine water and yeast and stir to dissolve slightly.
In a food processor, process flours, salt and sugar until combined, about 5 seconds.
With the motor running, slowly add the liquid through the feeding tube. Continue to process until the dough forms into a satiny sticky ball that clears the sides of the workbowl, about 1 1/2 to 2 minutes. If after 1 minute the dough is too sticky, add 1 - 2 tbs plain flour and continue processing. If the dough appears dry and crumbly, add 1 - 2 tbs water and process until a ball forms.
Divide the dough in half and shape into smooth, tight balls. Place on a floured baking paper lined baking tray at least 10 cm apart and cover the tray with glad wrap sprayed with olive oil spray or place inside a plastic bag. Leave to rise until doubled in size, about 1 hour.
While the dough is rising, push the tomatoes (and their juices through a sieve into a bowl. You want to separate the pulp and seeds from the rest.
Just before shaping the pizza rounds, combine the drained tomatoes, sugar, garlic, 1 tbs basil and 1/4 tsp salt in a bowl, stir to combine.
10 minutes before cooking the pizza, preheat the oven to200 degrees celsius (fan-forced) and place a slightly oiled cast iron skilled in the oven to heat.
When the dough balls have doubled in size. Dust the dough liberally with flour and transfer the balls to a well floured work surface. Press one ball into a 15-20 cm disk. Use the palms of your hands to slightly stretch to the shape of the cast iron skillet.
When the right dough shape has been created, very carefully remove the skillet from the oven and place on a heat resistant surface. Place the dough onto the hot skillet, top with 1/2 cup of the tomato sauce, smoothed to the edges with a spoon.
Cook in the oven for 5 minutes.
Remove from the oven and placed half of the cheese on over the pizza base.
Return to the oven and cook until the cheese has just melted, 4-5 minutes.
Remove from the oven and transfer to a chopping board and sprinkle with half the remaining basil, 1 tsp olive oil and a pinch of salt.
Slice and serve immediately.
Repeat with the remaining pizza bsae.
Try this with mushrooms, very finely sliced, added after the first 5 minutes of cooking and when the cheese is added. After the pizza is removed from the oven, top with rocket, slice and serve.
If you are using the tomato sauce as a pasta sauce or standard pizza sauce, add 1-2 tbs tomato paste to thicken the mixture.