Pizza

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Serves: 2 Time: 5 hours 30 minutes

Pizza base

• 320ml water, room temp
• 1 tbs olive oil
• 2 tsp salt
• 1 ½ tsp dry yeast
• 2 tsp sugar
• 540g plain flour
• 200g grated mozzarella and chedder mix (or vegan alternative)

Tomato sauce

• 400g chopped tomatoes
• 1 onion, sliced
• 3 cloves garlic, thinly sliced
• 2 tsp each dried basil, oregano and parsley
• 1 tsp salt
• 1 tsp black pepper
• 100ml water

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In a measuring jug, mix the water, salt, sugar, oil and yeast

Add to the flour in a large bowl and mix until the ingredients have all combined equally

Loosely cover the bowl leaving a small gap for gasses to escape and leave to rise at room temperature for 2 hours then refrigerate for at least 3 more hours

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Meanwhile make the tomato sauce:

Fry the onion and garlic in a little oil until soft then add the chopped tomatoes, water, salt, pepper and herbs

Simmer and reduce for about 5 minutes then blend in a food processor

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Once rested split the dough into 4 equal pieces

On a floured surface, roll or stretch the pizza dough into circles about 4cm thick

Place in a preheated oven (180c) for 5 minutes

Remove and top with tomato sauce, cheese and any other toppings

Return to the oven for another 7 minutes until the cheese is melted and the dough is cooked all the way through

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