Italian - Pizza

PIZZA MARGARITA (1 PORTION)

Ingredients
200 gms          Pizza Dough (see recipe)
30 gm             Tomato Concasse (see recipe)
60 gms            Grated Mozzarella Cheese
a pinch            Orange

PIZZA DOUGH

Ingredients
200 gms         Flour
¼ tbsp           Sugar
¼  tbsp          Fresh Yeast
1 tbsp            Salt
75 ml             Water
02 tsp            Oil
15 ml             Luke Warm Water


Method
-    Place Luke warm water in a separate bowl with the yeast. Disperse the yeast in the Luke warm water. Sprinkle a little flour over the ferment with a dash of sugar. Cover with a damp cloth and allow the ferment to break through the flour.   
-    When the ferment is ready pour it in to the rest of the flour, add sugar, water, salt & oil and work in a dough machine until a smooth elastic dough is obtained.
-    Return to a bowl, cover with a damp cloth and allow to prove in a warm place until double in size (approx one hour)
-    Break the dough into 200 gm portions, roll and rest for 1f2 hour.
-    Roll out the dough into round flat shape.
-    Spread the tomato concasse on the pizza base.
-    Finally sprinkle with grated mozzarella cheese & oregano.
-    Bake in the oven for about 5-8 minutes at 180 CO if you are using a clay surface pizza oven or else bake in a pizza pan for about 12-15 minutes


Note:
Variation of pizza topping with grated cheese can be used alternatively.

Toppings
a) Marinara         - Cooked Cubes of Fish, Prawn & Cuttle Fish
b) Napolitana      - Capers, Anchovy & Fresh Basil
c) Pepperoni      - Sliced Salami