Add 380g of flour to your mixer then add 1 tsp salt. Next, take 200ml warm water at 44°C or 110°F degrees in a bowl. Mix 1 tsp yeast into the bowl with a squeeze of honey. Wait 5 mins for the liquid to foam.
Step 2
Add half the liquid into the mixer. When it’s absorbed, add the other half and mix for 10 mins. Listen out for a sticking or slapping sound!
Step 3
Take out the dough and sprinkle flour onto a flat surface. Shape the dough by kneading and stretching. Repeat a couple of times and turn into a ball. Cover for 2 hours.
Step 4
Roll out into two large rounds 25cm in diameter and lift onto baking sheets.
Step 5
Next, make the tomato sauce. Take 100ml of passata, a handful of fresh basil, one crushed garlic clove and spread onto the dough base.
Step 6
Top with thinly chopped olives, a handful of halved cherry tomatoes, thinly sliced red peppers, 125g mozzarella slices and a sprinkle of fresh parmesan shavings.
Step 7
Turn oven to 220°C or gas mark 8. Bake for 8-10 minutes and then slice and serve!
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