The Bridgewater pizza

Serves: 6

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Total Time: 45

Prep Time: 30

Cook Time: 15

• FOR THE DOUGH
• 350 gram(s) strong white plain flour
• 1  sachet dried yeast
• 210 ml warm water
• 4 teaspoon(s) olive oil
• FOR THE SAUCE
• 6-8 tbsp olive oil
• 1 clove(s) garlic, chopped
• 400 gram(s) tin of chopped tomatoes
• marjoram and thyme
• salt and freshly ground black pepper
• 1 teaspoon(s) sugar
• TOPPINGS
• sliced anchovies, salami, mozzarella and olives

Method

1. Preheat the oven to as hot as you can, ideally to 240°C (230°C fan oven) gas mark 9. Place a pizza stone or heavy baking trays inside the oven to heat up.
2. Put the flour in a bowl, add the yeast and mix together. Add the warm water and olive oil and mix together to form a dough. Dust your work surface with flour and knead the dough on it for 10 minutes. Transfer to a clean bowl, cover and leave in a warm place for 90 minutes or until well risen.
3. Make the sauce while the dough rises. Heat 2 tbsp of the olive oil in a saucepan and gently fry the garlic until it is translucent. Add the tomatoes and herbs and season with salt, pepper and a little sugar. Cook as slowly as you can for as long as you can, stirring in a slosh of olive oil now and then to keep it moist.
4. Punch the dough to knock out the air, then knead again for a few minutes. Split into two balls and press into pizza shapes. The important bit is to roll out the dough as thin as you can. Lay it out on baking sheets, cover and leave it to rise again for 10 minutes.
5. Spread on the sauce and add your choice of topping. Slide the pizzas onto the preheated baking trays in the oven and bake for 10-15 minutes or until cooked. Recipe by Matthew Rice

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