Naya’s Pizza Dough & 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
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All your favourite barbecue sides
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.
