A slice of pizza perfection with a slightly thicker focaccia crust. We’ve topped our pizza with tomato, cheese and oregano.
300g white 00 flour
30g stone ground flour
3g active dry yeast
180ml lukewarm water
7g sea salt
10ml extra virgin olive oil
150g tomato sauce
100g mozzarella or pizza cheese
Preheat the oven to 200°C/Gas Mark 6.
Mix the two types of flour together in a bowl. Stir in the yeast to the lukewarm water until it’s fully dissolved.
To make the dough, gradually add the water to the flour while bringing the mixture together with your hands.
Remove the dough from the mixing bowl and knead on a clean and floured surface for about 5 mins. At this point, add the sea salt and olive oil and knead until evenly distributed through the dough.
Cover with a moist towl and leave the dough to rise for about 2 hours at room temperature. When the dough has risen, roll it out on a clean and floured surface to roughly 2 cm thick and place in a baking tray.
Set aside the focaccia and mix together the tomato sauce, oregano and olive oil. Leave the focaccia for 20 mins for the second stage of rising, until it’s doubled in size.
Spread half of the tomato sauce over the focaccia, making sure to reach the edges.
Bake the pizza in the preheated oven for 15 mins.
Take the focaccia out of the oven and add the remaining tomato sauce. Top with the mozzarella slices and bake for another 10 mins, until the cheese has melted and taken a golden colour.