The Book of Pizzas and Italian Bread: Sarah Bush

TRADITIONAL PIZZA DOUGH

345g (11oz) strong white flour
1 heaped tsp salt
1 tsp easy blend yeast
1 tbsp olive oil
185ml (6 floz) hand-hot water

Put flour, salt and yeast into a large bowl.

Add water and oil.  Mix to a soft dough; knead on a floured surface for
10 minutes.  Put in a greased bowl, cover; put in a warm place for 45
minutes or until doubled in size.

Knock back dough and knead briefly.  Oil a 30cm (12") pizza tin.  Put
dough in centre and press out to edges with knuckles.  Pinch up edges to
create a rim.

Add topping and bake for about 20 minutes at gas mark 7 (220C, 425F).


TOMATO SAUCE FOR PIZZA

1 tin tomatoes
about 2 cloves garlic
herbs (basil and oregano are good)

Seive or liquidise the tin of tomatoes.  Put in a pan with the crushed
garlic and herbs.  Simmer until it has reduced to a thick paste,
stirring occasionally.  This is a good thing to be doing while waiting
for the dough to rise.