- Serves: 2-4
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus 1½ hrs standing
- Effort: easy
For the pizza dough (makes 2 large bases)
- 900 g Italian 00 plain flour, plus extra for dusting
- 25 g fresh yeast
- 550 ml water
- 15 g salt
For the topping
- 2 large balls buffalo mozzarella, torn
- 4 tbsp parmesan shavings
- 10-12 slices salami
- extra virgin olive oil, for drizzling
- 2 tbsp oregano, leaves
- 1 small handful rocket, leaves
Tips and Suggestions
Matts pizza bases are deliberately very thin so that the focus is on the flavours and textures of the toppings. For a really crisp base, preheat your oven tray or a pizza stone for 20 minutes before baking.
If you cant get fresh yeast use 7.5g dried yeast.
1. For the pizza dough: sieve half the flour into a large mixing bowl. Dissolve the yeast in 550ml warm water. Add it to the flour, mixing to make a slack batter. Cover with cling film and leave to rise and froth in a warm place for about an hour.
2. Add the remaining flour and the salt to the batter and knead to a soft, smooth dough. Divide the dough in half and knead well until it is smooth. Shape each portion into a ball, then put them on a lightly floured baking tray, cover and allow to rise for about 30 minutes at room temperature.
3. Preheat the oven to its highest setting or 230C/fan 210C/gas 8. Take the dough off the trays and roll out on a floured surface to thin rounds to about the size of a dinner plate aim for about 3mm thickness.
4. For the topping: scatter the torn mozzarella and about three-quarters of the parmesan over the dough bases. Cover with the salami slices and drizzle 1 tablespoon extra virgin olive oil over each pizza.
5. Bake the pizzas for about 8-10 minutes, or until the dough has risen and is slightly charred at the edges.
6. Take the pizzas from the oven. Season with salt and freshly ground black pepper and sprinkle with the remaining parmesan shavings, plus the oregano leaves and rocket. Finish with a generous drizzle of olive oil before cutting into wedges.
Rate This Recipe