Pizza Dough and Tomato Paste


Serving size: 1 Medium & 1 Large Pizza

Dough Ingredients:

100ml warm water
90ml beer, at room temperature
3.5g / 1tsp fast-action yeast
25ml olive oil
300g Wheat flour or any white flour
1 tsp salt
½ tbsp brown sugar

Direction:

1. Mix Ingredients
Pour the water & beer into a large mixing bowl, then add in the yeast, olive oil, flour, brown sugar and salt. Mix it and leave the dough for 10 minutes. Don't worry if your dough is sticky, it will be trickier to shape but you will get a crisper crust.


2. Knead
Lightly knead it on an oiled worktop, stopping when it starts to stick. Return the dough to the bowl, cover and leave for 90 minutes. (Use the heel of your hand to push the dough away from you and then lift it with your fingertips and fold it into itself towards you. Turn the dough 90 degrees and repeat again)

Tips: You can spend the 90minutes waiting time to make the Tomato Paste.

3. Stretch & Fold
Stretch & fold the dough into an oil worktop and return the dough to the bowl to rest for 30 minutes. (Pull the dough to the right and fold it onto itself, do it on the other 3 side too - left, top & bottom)

4. Divide Dough
Divide the dough into two. Dusting a little flour over your hands and the top of the dough, shape each piece to forms a ball. Placed it on a large floured tray, cover with a cloth and leave it for at least 30 minutes. This allows the dough to relax, making it easier to shape.

5. Pre Heat Oven and Shape Dough
Heat the oven to 240C. Dust flour over your hand and begin shaping your dough to fit your pizza tray.  (Dimple the dough out into a circle then place your knuckles underneath it and stretch the dough out to fit the tray size)

6. Pre Bake and Topping
Bake it on the bottom rack for about 6-8 minutes. I usually stab the dough surface with a fork before baking it to prevent it from rising. When it starts changing colour, take it out and you can then spread the tomato paste and place your choice of topping on top of it. Bake for another 5 - 10 but make sure the cheese doesn't burn.


Light and airy dough

Tomato Paste Ingredients:

2 tbsp olive oil
60ml water
1 medium onions, finely chopped
2 garlic cloves, finely chopped
1 tin plum tomatoes, chopped or 3 fresh tomatoes
3 tbsp tomato paste
½ tsp chilli powder
1 tsp dried oregano
Salt to taste

Directions:
1. Put the oil in a pan with onions, garlic, water and a big pinch of salt. Boil until the water evaporates and the onion and garlic are sizzling and translucent.

2. Add the tomatoes and cook until it's almost dry, then add the tomato paste, chilli powder and oregano. Cook until the sauce just starts to catch on the base of the pan. Transfer it to a plate and use when it cools down.

It starts to catch

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