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[vc_row][vc_column width=”1/3″][dfd_videoplayer video_link=”″ main_style=”style-1″ video_thumb=”21988″][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ tutorials=””][/vc_column][vc_column width=”1/3″][/vc_column][vc_column width=”1/3″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Pizza dough

Flour ( plain flour or whole meal flour) 250gm
Yeast 5gm
Salt 4gm
Water 150 – 170ml
Olive oil 15ml
Tomato ½ kg
Garlic 4 cloves
Olive oil 50 ml
Salt A/R

1. Mix all ingredients together and knead to soft dough.
2. Rest for 45 min at 30˚C to prove.
3. Blanch tomatoes (place tomatoes in boiling water, let the water come to a boil – remove the tomatoes & put in
cold water and remove the skin)
4. Blend the peeled tomatoes.
5. Heat oil in a sauce pan, add garlic, sweat, add tomato puree & simmer to get the right consistency.
6. Adjust seasoning.
7. Roll out pizza dough to ½ cm thickness, spread a thin layer of tomato sauce and top with desired toppings.
8. Bake at 280˚C in a well preheated oven for 4-5 min. brush the edges with olive oil and sprinkle some oregano,
when done.
9. The base of the pizza must be crisp; hence the pizza must be baked on the base of the oven or on a preheated


Margherita Tomato sauce, mozzarella & oregano
Peperone con pollo Tomato sauce, mozzarella, Peppers & chicken
Funghi Tomato sauce, mozzarella, sliced mushrooms & thyme
Mare Tomato sauce, mozzarella, mussels, prawns and squid[/vc_column_text][/vc_column][/vc_row]