INGREDIENTS
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PIZZA DOUGH
1.7kg of Pizza Flour
50g salt
1 liter warm water
50g olive oil
3g dried yeast
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TOMATO SAUCE BASE
3 tins of very good quality tinned tomatoes drained
3 crushed garlic cloves (not chopped)
Few sprigs of rosemary
Thyme
2 bay leaf
20g oregano
15g caster sugar
12g coarse salt
50ml olive oil
15g basil
Method
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MAKING THE DOUGH
Put the water into a mixer, melt the yeast and add the flour before mixing on the 1st speed for 5 mins. Add the salt, mix for 10 mins on 1st speed and then switch to 2nd speed for 3-4 mins. Place into a tub with no oil or flour and leave at 18-20c to prove until it doubles in size (this will take 24hrs).
Portion the dough into 250g- 300g peices and roll tightly. Place into lightly oiled pizza boxes and leave out for 30 mins before placing into the fridge at 3c for a least 24 hours.
Remove from the fridge and leave at room temp for 1hr before use. The dough can be kept for 2-3 days in the fridge if kept cold enough.
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THE SAUCE
Heat the olive oil in a shallow pan on a low heat, add the garlic and fry for 1 minute before adding all the herbs to cook for a further 2 minutes. Add the rest of the ingredients, remove from the heat and leave for a day to infuse. Remove all the herbs, blend with a hand blender to the right consistency.