Naya’s Pizza Dough & Tomato Sauce
I have my wife, Naya, to thank for this recipe - she is the queen of dough! You can freeze any leftover tomato sauce and use it for more pizzas and calzoni, or stirred through pasta.
|For the dough:|
|300g||strong white bread flour|
|2 tsp||Himalayan pink or fine sea salt|
|1 x 7g||sachet of fast-action yeast|
|2 tbsp||runny honey|
|For the tomato sauce:|
|1||medium onion, peeled|
|2 tbsp||olive oil|
|3||cloves of garlic, peeled|
|sea salt and freshly ground black pepper|
|½ a small bunch||of fresh basil, leaves picked|
|500ml||passata or 1 x 400g tin of chopped tomatoes|
|1 tsp||dried oregano|
You will need an electric mixer or a hand-mixer.
To make the dough, put 450ml of lukewarm water and the dough ingredients (excluding the oil) into the bowl of an electric mixer (or a large regular bowl if using a hand-mixer). Mix on a low speed for 1 minute, then scrape down the sides and give it another blast. Keep mixing on a low speed as you slowly add the oil, then mix for a further 5 to 7 minutes so you end up with a slightly wet, smooth and elastic dough. Transfer to a lightly greased bowl, cover with a damp tea towel and set aside to prove in a warm place for 1 hour, or until doubled in size.
Meanwhile, make the tomato sauce. Finely chop the onion and fry in a medium pan over a medium-low heat with the oil for around 5 minutes, or until softened but not coloured. Crush in the garlic with a pinch of salt and pepper for another minute. Finely chop and add the basil leaves along with the passata or chopped tomatoes, and the oregano. Either whiz it up with a stick blender or keep it chunky, then set aside.
Once risen, gently knock the dough back on a flour-dusted surface, then equally divide and roll it into 4 rounds (roughly 20cm in diameter and 3mm thick). Now you’re ready to choose your toppings and create whatever awesome pizza creation you like.