Pizza

Name: Pizza
Yield: Makes two 12 inch (30cm) pizzas
Ingredients: ½ pint (300 ml) tepid water; 1 tablespoon oil; extra oil, for brushing; 1 lb (450 g) strong white flour; 2 level teaspoons salt; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar; 12 black olives or sweet pickled prunes; 2 level teaspoons dried mixed herbs; 2×1¾ oz (50 g) tins anchovy fillets; 1×1 lb 12 oz (850 g) tin peeled tomatoes; 8 oz (225 g) grated Mozarella cheese; salt and freshly milled black pepper; 2 onions

Preparation info

Makes
two 12 inch

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast a

Pescatarian
Bread

Method

Dissolve the fresh yeast in the water. If using dried yeast, have the water hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10–15 minutes.

Sift the flour and salt into a mixing bowl. Make a well in the centre, pour in the yeast, add the oil and mix to a rough dough. Turn on to an unfloured work surface and knead for 10 minutes until smo