The recipe for the base came from my friend Federica (of squash risotto fame).
For the base (serves 2):
250 gr plain flour
130 ml lukewarm water
1 sachet of yeast
1-2 tsp sugar
2 tbsp olive oil
For the topping:
passata tomato sauce
olives, pitted and halved
mushrooms (I precook these in some butter)
whatever you fancy on your pizza
(You can make double or triple the dough simply by multiplying the ingredients, except the yeast. One sachet should be enough for up to 1kg of flour I think…)
Add the yeast and sugar to the water, stir well and allow to rise for about 15 minutes. Run the flour through a sieve to avoid having any clumps. Add the frothed-up water/yeast to the flour, add the salt and olive oil and knead knead knead. Add more flour if you need to make it more workable. I also like adding oregano to my dough, it gives it a nice flavour.
Knead well and allow the dough to rise in a dark and warm place (I usually put it in the oven-oven off of course) for about 30 minutes. In the meantime prepare your toppings and have some more flour handy. Prepare a hard surface such as a table or a large chopping board for making your base. Spread some flour on the table and cut a sizeable chunk of dough. Shape it with your hands to a small, round shape. Using a rolling pin spread the dough out until you’re happy with the size and thickness. I like mine not too thick, about 5mm maximum, thick enough to be a bit bready, thin enough to cook well.
Spread some of your passata* on the base. Add your toppings but don’t overdo it. Less is more. If you put too much on top the dough won’t cook well, especially in the middle. Put some slices of mozzarella around the top. Put your pizza in a preheated oven for 20 minutes and bingo. Not only very easy but considerably more tasty than any crap you’ll get elsewhere. Try playing with different toppings.
*If you have no passata you can dilute some tomato paste with water, but don’t make it too watery, just smooth enough to spread. Federica would kill me 🙂