By Donal Skehan
Makes 3-4 thin bases
- 255g of flour
- 1/2 teaspoon salt
- 175ml of very warm water
- 1 x 7.5g sachet of active dried yeast
- 1/2 teaspoon sugar
- 1 tablespoon extra virgin olive oil
For the topping
- About 3 tablespoons of tomato sauce per pizza
- 175g of mozzarella
- 100g of chorizo, sliced thinly
- 1 large mushroom per pizza, sliced thinly
Combine the water, sugar, and yeast in a measuring jug. Set aside in a warm place in the kitchen for about 10-15 minutes or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. When the yeast and water mixture has become frothy stir through the olive oil. Make a well in the flour and pour in the yeast and water mixture, using your fingers slowly combine the flour in from the sides and continue to mix until a rough dough forms.
Turn the dough out on a floured surface and knead for about 5 minutes. If the dough is too sticky add a little extra flour until it becomes smooth. Form the dough into a ball and turn in an oiled bowl. Cover with a damp tea towel and set in a warm spot for about 45 minutes or until it has doubled in size.
Punch the dough down, knead again for a minute and place back in the bowl to rise for an additional 10 minutes.
Split the dough into 3-4 pieces and roll out as thin as possible. Flour a baking sheet and transfer the pizza base to it. Spread the base with the tomato sauce, sprinkle with mozzarella, chorizo slices and mushroom pieces.
Bake in the oven for 10-15 minutes at 200C/Gas Mark 6 or until the cheese turns golden and the crust becomes crisp..