Naya’s Pizza Dough and Tomato Sauce
A yummy homemade pizza dough recipe, enhanced with Himalayan pink sea salt and runny honey. All that's missing are your favourite pizza topping combinations!
From the book
Jamie’s Food Tube: The BBQ Book
50 foolproof recipes to feed a hungry crowd
Master your grill skills with these comfort food classics
All your favourite barbecue sides
Buy From
Introduction
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.
Ingredients
| For the dough: | |
| 500g | plain flour |
| 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 |
| 120ml | olive oil |
| 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 |
Essential kit
You will need an electric mixer or a hand-mixer.
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
