When the moon hits your eye like a big pizza pie, that’s not amore, it’s just inexperience with the… doh! fortunately, Karan Lamba of the Longkeeper is on hand to ensure perfect pizzas aren’t left to chance.
Prep 1 hour, cooking 20 mins, ready in 1.30 mins. Serves 5-6
- 400g standard flour
- 400g 00 fl our
- 25g yeast
- 900ml water
- 20g salt
- 25g honey
- 10ml oil
- 400g pizza sauce
- 500g mozzarella
- Meat lovers: pepperoni, bacon, pulled pork, ham, BBQ sauce
- PLK Especial: spinach, feta, corn, sundried tomato, roasted red pepper, caramelised onion, aioli
- Dirty Bird: chicken, brie, avocado, cranberry sauce
Combine all pizza dough ingredients together in a large mixing bowl, then gradually add the water. Mix well to form a soft dough, knead for five minutes until dough is smooth and elastic.
Pre heat oven to 250°C. Roll out pizza dough in three parts to thin rectangular shapes about 300-320cm. Grease oven tray with oil spray and line with baking paper. Place rolled pizza bases on tray then spread pizza sauce with a spoon over the bases. Pile on the toppings of your choice and cover with mozzarella cheese. Cook for 15 mins until golden brown in colour and crispy. Serve pizza on a long wooden board and sprinkle with salt and oregano.
TIP: You can have all the three different toppings on the same pizza.