Best one yet!

Makes a large whole meal rectangular pepperoni pizza with all the trimmings

FOR THE TOPPINGS

• Pizza sauce – about 1/2 small jar
• Grated cheddar, grated parmesan – mixed together
• Mozzarella – cut into chunks and seasoned with pepper and oregano and topped lightly with olive oil
• Sliced shallots and sliced sweet peppers –  seasoned with pepper and chilli seeds and oregano, partially cook in microwave until softened
• Pepperoni – sliced
• Sundried tomatoes, thinly sliced
• Sliced olives, capers, jalapenos – drained and dabbed dry

FOR THE DOUGH 

Prepare the wet ingredients and the yeast

Sprinkle 3/4 (5.5-6g) of a 7g sachet of dried yeast to the top of the following mixed together – do not stir and leave for a few minutes until the yeast is activated, then stir

• 1/3 tablespoon golden caster sugar
• 1.5 tablespoons olive oil
• 245g luke warm water

Meanwhile weigh out 375g of flour into a large bowl

• 100g Whole meal Very strong Flour
• +
• 275g White Very strong Flour
• Add 1/4 teaspoon salt to the flour and stir in

    1) Make a well in the flour and using a fork add the yeast mixture into the center

    2) Work in flour (with salt) with a fork from the edges into the center, then hands,, until a mass of dough is formed

    3) Relax the dough for 5 mins before kneading to absorb the liquids a little more

    4)Tip out onto a clean dry worktop and clean the bowl ready for proving the dough

    5) Knead for 10mins, rest a couple of times to relax gluten,

• If the dough tears before it gets smooth let it relax for 3 minutes
• Clean and dry worktop if it feels tacky
• Using slightly dampened hands continue to knead and repeat cleanups until
• Until dough is nice and smooth and springy

6) start the Rise,  for 40-60 mins in warmer, covered with cling film,  in medium bowl to allow dough to double in size ( or at room temperature if longer is needed before baking) 

7) at 30 mins since prooving started,  pre-Heat oven 250C with stone for at least 30mins ( gets smoky in there so open oven when hot with care)

8) at 50 mins since proving started, Roll out dough on greaseproof paper –  Stretch and roll out the dough into a rectangle, trying to leave the edges a little thicker, by pinching edges like pastry, to avoid over spill of toppings during baking, leave to rise a bit more while preparing the toppings.

• • If dough is too tight to roll, leave for a couple of minutes to relax, then continue to shape out
  • Rest for further 10 to 20 mins until oven ready, and toppings prepared for loading

9) Add the toppings in the following order, LEAVING STONE IN OVEN

1. 1. Pizza sauce, spooned on thinly, spread with the back of the  spoon – it will begin to dry as the dough starts to cook on the stone, that’s fine, add a little more sauce, but don’t make it really wet
   2. Mozzarella slices – ADD
   3. Sliced sun dried tomatoes – ADD
   4. Capers  – ADD
   5. Pepperoni – ADD
   6. Olives, Jalapeños- ADD
   7. Grated cheese ADD

10) When oven and stone heated, remove stone, drag oven ready Pizza onto stone, and leave on stone for 3 minutes before putting in oven, to get a really crispy base (without burning topping during baking)

11) Bake at 250 for 10mins, remove as soon as crust is golden * it turns dark Very quickly after 10mins

12) Allow to stand for 5 mins before cutting and serving –

 WARNING: HOT CHEESE BURNS MOUTH