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Pizza dough
Ingredients
1kg plain flour
2 teaspoons sugar
1 teaspoon salt
2 sachets of packet yeast,
8g each
90 ml grassy green olive oil
Method
Warm the flour in the microwave on HIGH for 2 minutes. Remove
and sprinkle in the sugar, salt and the yeast. Make a well in the centre and add the oil and enough warm water to form a smooth,
spongy dough. Knead for 10 minutes, smear some oil over the top and leave to rise in a warm spot, covering with a damp cloth,
for 2 hours. Knead for five more minutes and use. When ready to use cut off enough dough and roll out on a floured surface.
Brush olive oil around the edges of the pizza dough for a crunchy crust. Add tomato base and your favourite topping (I used
slices of lightly grilled eggplant and mozzarella cheese), place on the prepared terracotta tile and cook at 220C for 10-15
minutes. You might also like to sprinkle my special topping over the cooked pizza (see below).
Note: To freeze leftover dough, place in a large plastic bag, expel air from bag and tie at top leaving room for
the dough to expand slightly and place in the freezer. To use, defrost at room temperature, reknead and use quickly.
Tomato
base
Ingredients
1 large onion, peeled and chopped
4 cloves garlic, peeled
1 small red capsicum, cored and
chopped
6 anchovy fillets
2 cups strong olive oil
1 tablespoon brown sugar
2 tablespoons tomato paste
oregano,
fresh or dried
cracked black pepper
1 1/2 kg blended egg tomatoes
Method
Blend together the onions, garlic
and capsicum. In a large frying pan, dissolve the anchovies in the olive oil over a medium heat for about 2 minutes, stirring
constantly. Add the blended ingredients and the brown sugar and cook for a further 10 minutes, stirring constantly. Stir in
the tomato paste. Cook for 5 minutes then add the oregano, pepper and tomatoes. Continue cooking until it becomes thick, but
not dry.
Ramin's special topping
Ingredients
1 red onion, finely diced
1 red chilli, finely diced
1
clove garlic, crushed
parsley, finely chopped
Method
Mix the ingredients together and scatter sparingly over
the cooked pizza.
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