Dinner & Lunch



For The Dough

  • 500 g strong white bread flour
  • 7 g dried yeast
  • 1 tbsp salt
  • 1 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 tsp dried oregano
  • 300 ml warm water
  • 50 g semolina

For The Sauce

  • 2 cloves garlic
  • 2 shallots
  • 2 tbsp olive oil
  • 1 tbsp soft light brown sugar
  • 400 g tinned tomatoes
  • 50 ml chicken stock
  • 4 sprigs basil

For The Toppings

  • 2 balls mozzarella
  • 100 g pepperoni


Step 1


Weigh the flour into a mixing bowl (or mixer bowl) and pour in the yeast on one side of the bowl and the salt on the other side. Add the chilli flakes, oregano and sugar, then pour in the water. Mix using a stand mixer or by hand and knead for 10 minutes. Leave to prove for an hour at room temperature, until the dough has doubled in size.

Step 2


Peel and finely chop the garlic and shallot. Add the olive oil to a medium saucepan with the garlic, onion and brown sugar. Fry gently for 15 minutes until they’re beginning to get really soft and sweet. Add the tinned tomatoes and bring everything to a boil. Add the chicken stock and turn down to a simmer. Simmer for 20 minutes. Take the pan off the heat and add the leaves of the basil, then transfer to a blender. Blend the sauce until smooth and leave to cool.

Step 3


Preheat the oven as high as it will go (220-240ºC) with a baking tray (or pizza stone if you have one) in the oven to preheat. Scatter the semolina over a large work surface. Tear the dough into 4 balls and roll them out over the semolina into roughly circular shapes. Spread a thin layer of tomato sauce over the dough and tear some of the cheese over the top. Scatter over the pepperoni and transfer to the hot baking tray or stone, then cook in the oven for 5-8 minutes. Serve straight out of the oven. Makes 4 large pizzas


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