Havering’s best junior chef 9 year old Joshua Puncheon from Harold Wood today shows us how to make delicious Italian pizza.
Ingredients for the Dough
7gr dried yeast or 170gr Sourdough
320ml lukewarm water
1 tsp Salt
1 tsp Malt Extract or Sugar
For the sauce
Blend approximately half a can of chopped/plum tomatoes with 1/2 tsp of Salt,chopped garlic and 1/2 tbsp of Olive Oil.
Pour the lukewarm water into a bowl.
Add in the dried yeast or sourdough and melt by mixing in.
Add in the malt extract or sugar.
Add in the flour.
Add in the salt and mix altogether.
Knead the dough until elastic.
Leave it to ride in a warm place.
When it doubles in size transfer to a well greased tray.
Gently push it to enlarge it.
Add the sauce but do not be tempted to put too much on or it will become too soggy.
Add the mozzarella and the for last add the fresh basil. Bake in a hot oven at 220 for 10/15 minutes depending on your oven. It should be golden brown underneath.
Let it cool for a few minutes.
Cut and enjoy.
You can do a round shape one if you prefer and cook in a pizza oven for 4 minutes if you have one. It should have bubbles on the side when ready.