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1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Add the salt to the flour and mix together.
3
Once activated, add the yeast mixture to a bowl.
4
Add the flour and salt, on top of the liquid.
5
Mix the ingredients together until you have a shaggy dough.
6
Lift it up slightly and oil the bowl, put it back in the bowl, now form the dough into a ball, cover it and allow it to proof for 1 hour.
7
After the first proof, turn out the dough onto a flour free worktop, and with lightly oiled hands, knock the dough back.
8
Form it into a ball again, get it back in the bowl, cover, and proof for 45 minutes this time.
9
In a saucepan, fry the onions in the olive oil, until soft.
10
Add the chopped garlic, and the dried herbs, and mix.
11
Add the large can of chopped tomatoes, the salt, and the basil leaves, stir well and simmer, for 5 minutes, set it aside, and allow to cool.
12
Oil a 12-inch frying pan with 1 tablespoon of olive oil, and spread it out.
13
Once the second proof is done, turn the dough out onto the work surface, flatten it out and form it into a flat disk, move it into the oiled pan.
14
Continue stretching it out a little at a time, until it covers the whole pan.
15
At this point, pre heat your oven to 190°C / 375°F / Gas mark 5.
16
To make the Frico crust, add the grated cheddar cheese from the recipe, all around and slightly underneath the edge of the dough, see the video if you are not sure.
17
Cover the surface of the pizza dough with the tomato sauce, staying ½ an inch shy of the edge.
18
Cover the pizza with the mozzarella cheese, keeping it a little thick near the middle.
19
Arrange your peperoni equally over the surface of the pizza.
20
Get it into the preheated oven and set your timer for 25 minutes.
21
Once the time is up, carefully remove the pan from the oven and place it on the stove top, on a medium heat, allow the base of the pizza to cook for 2 minutes, this will colour and crisp up the base of the pizza.
22
Carefully remove the pizza from the pan using a couple of large spatulas, and transfer it to a cutting board.
23
Slice and serve while still piping hot.
24
Enjoy.
Method
Ingredients
Pizza Dough:
250g / 9oz Strong white bread flour
165g / 165mls Lukewarm water
6g / 1tsp Sugar
4g / 1tsp Instant dried yeast
4g / ½tsp Salt
Pizza Topping:
Sauce (see sauce ingredients) →
300g / 11oz Grated Mozzarella Cheese
100g / 3.5oz Cheddar cheese
12 Pepperoni slices (optional)
Tomato Sauce:
One / 400g tin/can Chopped Tomatoes
1tbls Tomato Puree
1 Medium size onion (diced)
3 cloves of Garlic (chopped)
½tsp Dried Basil
½tsp Dried Oregano
½tsp Salt
30g / 2tbls Olive oil
A few fresh Basil leaves (chopped)
100% cotton Cross-Back Kitchen Apron
Bowl and dough Scraper, Colours may be Red, White or Blue.
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Mini Magic Whisk
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