- Preparation and cooking time
- Total time
- + rising
- Serves 4
- 1 tsp dried active yeast
- 1/4 tsp cream of tartar
- 1 tsp golden caster sugar
- 2 tbsp groundnut oil
- 1 tbsp olive oil
- 250g strong bread flour
- 1/5 tsp sea salt flakes
- 400g tin good-quality plum tomatoes, (use San Marzano if you can find them)
- 1/2 tsp golden caster sugar
- 1 tsp oregano
- a handful basil
- 1 clove garlic, crushed
- 4 tbsp pecorino, finely grated
- 125g grated mozzarella
- 70g sliced pepperoni
- STEP 1
To make the sauce, drain the tomatoes (keep the juice for bloody marys or freeze to use later).
- STEP 2
Put the drained tomatoes in a bowl and squish with your hands until mashed.
- STEP 3
Mix with the rest of the ingredients and leave while you make the dough.
- STEP 4
Put the yeast, cream of tartar, sugar and oil in a bowl with 150ml warm water.
- STEP 5
Mix then leave for 5 minutes in a warm place.
- STEP 6
Gradually add the flour and salt, bringing it together as a dough (add a little more water if you need to).
- STEP 7
Tip out onto a floured board and knead for 2-3 minutes.
- STEP 8
Put in an oiled bowl, cover with clingfilm and leave in a warm place for an hour.
- STEP 9
Oil a metal cake or pie tin approx 23cm x 4cm deep.
- STEP 10
Punch down the dough, knead a couple of times then roll and stretch it out to line the tin.
- STEP 11
Heat the oven to 190C/fan 170C/gas 5. Cover the base of the pizza with 2 tbsp of the pecorino.
- STEP 12
Cover with the mozzarella, then the pepperoni. Top with the sauce and the rest of the pecorino.
- STEP 13
Bake for 35-40 minutes until the edges of the dough are crisp and golden and the filling is bubbling.
- STEP 14
Rest for 5 minutes before cutting into wedges.