Recreating The Takeaway Pizza Of My Childhood

By Andy Cooks · 180 min

Ingredients

Instructions

1. In a stand mixer with a dough hook, combine the water, yeast and sugar. Mix on low speed for 1 to 2 minutes.
2. Add the flour and mix on medium-low speed for 5 minutes. Add the olive oil and salt and mix for 5 more minutes until smooth and elastic.
3. Shape the dough by hand into a smooth, tight ball on the bench.
4. Put the dough in a lightly oiled bowl, cover, and leave until doubled in size, 1 to 2 hours.
5. Knock back the dough, turn it onto a lightly floured surface and divide it into 3 equal pieces. Roll each into a tight ball.
6. Place the balls on a lightly oiled tray with space between them, oil the tops, cover with cling wrap and proof until doubled, about 30 minutes to 1 hour.
7. In a large saucepan, combine the canned tomatoes, tomato paste, oregano, basil, garlic powder, salt, sugar and white pepper. Bring to a simmer over medium heat, stirring well.
8. Reduce to medium-low, cover and simmer the sauce for 20 minutes.
9. Remove from the heat, blend the sauce until smooth with a stick blender, and let it cool completely.
10. Preheat the oven to 230°C (445°F) fan forced. Place a pizza stone in the oven if you have one.
11. Dust 3 pizza trays lightly with semolina. Baking trays work if you have no pizza trays.
12. Stretch each dough ball on a lightly floured surface into a 10 in (25 cm) circle with a thick rim of about 20 mm. Place on a prepared tray.
13. Spread sauce over the base, leaving a 15 mm border. Sprinkle with cheese, then add diced tomato or your chosen toppings.
14. Bake for 10 to 12 minutes, until golden and the base is cooked.
15. Slide the pizzas onto a large board, slice each into 8 pieces and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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CheeseTomatoMozzarella cheeseTomato pastePineappleSemolina