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About the Recipe
Pizza is one of those classics I think everyone should be able to make - kneading dough is the ultimate stress-buster. I've discovered that Pepperami is the key here, and experimented with using melted butter instead of oil to give the crust a silky texture.
If you have leftover dough like I did in Episode 2, you can make doughballs! Roll the leftover dough into a sausage, chop into equally sized bits and roll into balls, then throw onto a baking sheet and pop into the oven until golden and fluffy.
Drop us a comment if you bake this, and don't forget to check out all our episodes on the website, our YouTube channel or over on Spotify. Happy Baking!
Ingredients
For the dough:
  300g strong bread flour
  1 tsp instant yeast
  1 tsp salt
  1 tbsp melted butter
  olive oil for drizzling
For the sauce:
 100ml passata or 1 can chopped tomatoes
 1chopped garlic clove
 fresh basil (optional) or dried herbs - oregano or basil work best
For the toppings:
1 ball fresh mozzarella, sliced or shredded
250g pre-shredded cheddar, or as much freshly grated cheddar as you feel like adding
Pepperoni or Pepperami - try the pepperami and never look back
Preparation
Start by putting the flour into a large bowl, then stir in salt and a sachet of yeast. Make a well in the centre and slowly pour in 200ml warm water and melted butter. Bring together with a wooden spoon until you have a soft, fairly wet dough.
Turn out your dough onto a lightly floured surface, and knead for 5 - 10 minutes until smooth and stretchy. Place back in the bowl, cover with a tea towel and set aside for an hour in a warm place while you make the toppings.
For the sauce, lightly toast chopped garlic in a saucepan with some olive oil, then add a can of crushed tomatoes or passata and herbs in a saucepan over a medium-low heat. Bring to a simmer for 10 minutes, stirring occasionally. Once simmered, turn off the stove and leave to stand while you form the pizza bases.
Preheat the oven to 240°C. Turn your dough out onto a floured surface, and gently knead before splitting into two balls. Roll each ball out into a large round, about 25cm across, stretching out with your hands as you go. Lift each round onto a floured baking sheet ready for your toppings.
Spoon out a couple of dollops of tomato sauce onto each pizza base, smoothing out with a spatula but leaving around a centimeter around the edge for your crust. Scatter over cheese, pepperoni (or Pepperami!) as your heart desires. Bake for 8 - 10 minutes until crisp.