Prep Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: approx 20 minutes (depending on the size of your pizza)
Servings: makes 6-8 medium pizzas
Ingredients
800gr all-purpose flour, plus extra for dusting
200 fine semolina
1 tsp salt
14gr active dry yeast
1 tbsp granulated sugar
4 tbsp extra virgin olive oil
Method
In a jug, mix the yeast, sugar and oil into 600ml of lukewarm water and set it aside for 5 minutes. Make sure that the water is not too cold or too hot, otherwise the yeast will not activate.
In the bowl of you standing mixer, mix together the flour, semolina and the salt.
Slowly add the wet ingredients to the dry ingredients. Depending on the absorption of the flour you are using, you might need to add a little bit more flour or water.
Let the mixer knead the dough for 7 - 10 minutes, until the dough is smooth and pliable.
Sprinkle your work surface with a little bit of flour. Knead the dough into a ball.
Brush the top of the dough and the bowl of the mixer with some olive oil. Transfer the dough to the bowl. Cover with a kitchen cloth and place the bowl in a warm room for 30 minutes or until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use the dough immediately, or keep it, in an airtight plastic bag or wrapped in plastic wrap, in the fridge (or freezer) until required.
If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Top the pizzas with your favourite toppings. For this video, Zaara has opted to use the following: tomato passata, salt, grated mozzarella, tuna, green peppers, dried oregano and olive oil.
Cook your pizza in a pre-heated oven at 180° until golden brown.
Enjoy :)
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