This is the classic thin-crust pizza. If you don’t have a pizza oven, try cooking on a pizza stone on your barbecue, with the heat cranked up as hot as it will go. A really high temperature is the key to pizza success!
Making your own dough is quick and easy – and provides you with a healthier base.
MAKES 2 BASES
WHOLEMEAL PIZZA DOUGH
- 150g white flour
- 50g wholemeal flour
- Pinch salt
- 60ml low-fat milk
- 60ml water
- 7g dried yeast
- ¼ tsp sugar
- ½ cup tomato sauce
- 50g buffalo mozzarella
- 2 tbsp basil
FOR THE DOUGH
1 Sift together white and wholemeal flours and salt, and leave in a warm place.
2 Gently heat milk and water to blood temperature, then add yeast and sugar. Leave in a warm place for yeast to activate and bubble.
3 Add liquid ingredients to dry and mix to form a dough. Turn out onto a board and knead by hand, or in a mixer, until smooth. Place dough in an oiled bowl, cover, and leave in a warm place to double in size.
4 Knead again and rest for 20 minutes before using.
5 Sprinkle flour onto a board. Divide dough in half and roll out as thinly as possible into 2 pizza bases.
FOR THE TOPPING
1 Preheat oven to 180°C. Place baking trays in oven to heat.
2 Spread tomato sauce on both bases and top with mozzarella. Place on hot trays.
3 Bake in preheated oven until base is crisp and lightly browned.
4 Arrange basil on top and serve.