- 1 Tbsp dried yeast
- 1/2 tsp sugar
- 400 g Homebrand high grade flour
- 100 g fine semolina
- 1 tsp salt
- 75 ml olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 800 g cans crushed Italian tomatoes in juice
- 140 g tomato paste, mixed with ½ cup hot water
- salt to taste
- freshly ground black pepper to taste
- 200 g cherry tomatoes, halved
- 200 g buffalo mozzarella, thinly sliced
- Parmesan for sprinkling
- basil leaves
1. Pizza Dough: Put 250ml lukewarm water into a mixing bowl and add the yeast and sugar. Let it stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
Add the flour, semolina and salt. Mix well.Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl.
2. Cover with plastic wrap and place in a warm place to rise until doubled in bulk. (Approx 40 minutes)
3. Pizza Sauce: Heat the oil over moderate heat and add the onions and garlic. Fry gently, without browning, for about 10 minutes until the onion is soft.
4. Add the tomatoes and tomato paste and mix well. Simmer for 20 minutes or until the mixture is thick and jam like in consistency.
Taste and season with salt and freshly ground black pepper.
5. Pizza Margherita: Preheat the oven to 220°C and place 2 pizza stones on separate shelves. Pizza stones help crisp up the base, but are not an essential utensil for this recipe. You can also use oven trays.
6. Roll the pizza dough out on a floured surface into 2 discs about 20cm in diameter. Spread 100ml of the tomato sauce onto each pizza base.
7. Sprinkle half the cherry tomatoes and half the mozzarella on each pizza. Sprinkle each with a little parmesan.
8. Slide each pizza onto a pizza stone or oven tray and place in the oven and cook for 10 minutes or until well cooked.
9. Remove from the oven, sprinkle with the fresh basil and serve.