Thick-crust pizza

By Pete Houston

Serves: 2 – 3

Time: 111 minutes

This makes twice as much sauce as you will need. Use the full amount if you like a lot of sauce on your pizza.

Ingredients

350g plain flour plus extra for dusting
1 tsp salt
200ml water
½ tsp sugar optional
2 tsp dried yeast or less if brand new
½ tsp olive oil
400g tinned chopped tomatoes
0.25g garlic granules
2 tsp paprika
2 tsp dried oregano
2 tsp dried basil or tarragon
½ tsp Worcestershire sauce or about 5 dashes
¼ tsp Tabasco or about 5 dashes
2 dried bay leaves
½ tsp capers chopped, if large and drained
1 tsp gravy granules or 1 stock cube, crumbled

Method

Warm the water in a small jug to blood heat (about 25 to 30 seconds on full in an 850W microwave). Stir in the sugar, if using. Then spoon in the yeast, and stir. While it rises, measure out the flour and salt into a mixing bowl and pour the olive oil into a separate large bowl. Keep the latter warm. Leave the yeast to rise.
Time: 10 minutes.
When the yeast is well frothy add it to the flour and mix together with a round-bladed knife to form a dough. Add a little extra water if required. You want a fairly soft but workable dough. Turn it out onto a floured surface and knead for 10 minutes after which it should be smooth and elastic. Pop it into the oiled bowl, turning to coat. Cover the bowl.
Time: 10 minutes.
Leave the dough to rise until doubled in size (at least 1 hour, maybe as much as 2). Make the sauce by popping the tomatoes, garlic, paprika, herbs, bay, sauces and capers into a medium saucepan. Bring gently to a simmer and let it cook slowly, stirring occasionally. If it becomes too dry, add a little water. After about 20 minutes, taste and season but remember that the gravy granules will add some saltiness when they are added at the end. While it cooks, prepare your choice of toppings and pre-heat the oven to 220°C Fan.
Time: 60 minutes.
Oil a pizza tray very lightly but cover the whole surface. Then scatter over a little semolina or fine polenta to prevent the dough from sticking. Lightly flour a board and when the dough has doubled in size, carefully turn it out onto the board and tease it out to roughly the shape of the pizza tray. Move the dough into the tray and ensure it reaches right to or just over the rim.
Time: 5 minutes.
Remove the bay leaves from the sauce and discard them. Add the gravy granules or stock cubes/powder and enough water to keep a thick sauce consistency. Spoon half of the sauce over the base, coating it as evenly as possible to within 1-2cm of the edge. Add your toppings to the pizza.
Time: 10 minutes.
Place the pizza tray in the centre of the oven and bake for no more than 16 minutes, turning halfway through. Keep an eye on it toward the end and take it out if it looks like it may burn. Remove the pizza from the tray, slice and enjoy. It will be very hot! Leave the unused sauce to cool, then freeze it. It will be just as good on the next pizza you make.
Time: 16 minutes.

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