Celebrating summer with a love of Italy and Italian food, Denise Van Outen and daughter Betsy help their resident chef, Denise’s partner Eddie, rustle up his Italian inspired homemade pizza, with his secret ingredients and top tips revealed!

Ingredients

For the pizza base:
800g Tipo '00' flour
200g finely ground semolina flour (with extra for dusting)
1 teaspoon fine sea salt
2 x 7g dried yeast sachets
1 heaped tablespoon golden caster sugar
5 tablespoons extra virgin olive oil
Plain flour for dusting

For the topping:
150g tomato passata
200g fresh mozzarella
Toppings of your choice!
Sprinkle of dried grated parmesan

Ingredients

For the pizza base:
800g Tipo '00' flour
200g finely ground semolina flour (with extra for dusting)
1 teaspoon fine sea salt
2 x 7g dried yeast sachets
1 heaped tablespoon golden caster sugar
5 tablespoons extra virgin olive oil
Plain flour for dusting

For the topping:
150g tomato passata
200g fresh mozzarella
Toppings of your choice!
Sprinkle of dried grated parmesan

Method

To make the dough:

1. Sieve the flours and salt onto a smooth, clean work surface and mix them all together then make a well in the middle.

2. Mix the yeast, sugar and oil into 650ml of lukewarm water and leave for 10 minutes for yeast to activate, then pour into the flour well. Using a fork or metal whisk bring the flour in gradually from the sides and mix it into the liquid. Keep mixing larger amounts of flour in and breaking down any lumps and when it all starts to come together, work the rest of the flour in with your washed, dried and then flour-dusted hands.

3. Knead until you have a smooth, springy dough that can stretch under its own weight. Place the ball of dough in a large lightly oiled (olive oil) bowl and lightly flour the top of the dough. Cover the bowl with a damp cloth and put in a warm room for about an hour until the dough has roughly doubled in size.

Method

To make the dough:

1. Sieve the flours and salt onto a smooth, clean work surface and mix them all together then make a well in the middle.

2. Mix the yeast, sugar and oil into 650ml of lukewarm water and leave for 10 minutes for yeast to activate, then pour into the flour well. Using a fork or metal whisk bring the flour in gradually from the sides and mix it into the liquid. Keep mixing larger amounts of flour in and breaking down any lumps and when it all starts to come together, work the rest of the flour in with your washed, dried and then flour-dusted hands.

3. Knead until you have a smooth, springy dough that can stretch under its own weight. Place the ball of dough in a large lightly oiled (olive oil) bowl and lightly flour the top of the dough. Cover the bowl with a damp cloth and put in a warm room for about an hour until the dough has roughly doubled in size.

Method continued:

4. Once rested, punch the dough down to get rid or air and remove to a flour-dusted surface, knead it around to push any remaining air out with your hands – this is called knocking back the dough. You can either use it straight away or keep it either wrapped in cling film or like I do in a medium to large zipped freezer bag and place in the fridge until required. 5. Preheat the oven to 250 degrees. Meanwhile divide the dough up into 6 fist sized balls.

6. Take your fist ball and push out any air on a flour dusted worktop with flour dusted hands. Lightly use a rolling pin to roll into a dinner plate size then dust lightly with flour and peel off and turn over and place down on a semolina dusted part of the worktop. TIP: This will make the base crisp better.

Method continued:

4. Once rested, punch the dough down to get rid or air and remove to a flour-dusted surface, knead it around to push any remaining air out with your hands – this is called knocking back the dough. You can either use it straight away or keep it either wrapped in cling film or like I do in a medium to large zipped freezer bag and place in the fridge until required. 5. Preheat the oven to 250 degrees. Meanwhile divide the dough up into 6 fist sized balls.

6. Take your fist ball and push out any air on a flour dusted worktop with flour dusted hands. Lightly use a rolling pin to roll into a dinner plate size then dust lightly with flour and peel off and turn over and place down on a semolina dusted part of the worktop. TIP: This will make the base crisp better.

For the toppings:

7. Cover the base with a ladle of tomato passata sauce then dress pizza with your chosen toppings. Finish with fresh mozzarella placed in the gaps of your toppings TIP: Sprinkle dried grated mozzarella all over as this will stop the base going soggy when cooking.

8. Place in a preheated oven for about 6 to 8 minutes, check regularly as fan ovens may cook quicker.

For the toppings:

7. Cover the base with a ladle of tomato passata sauce then dress pizza with your chosen toppings. Finish with fresh mozzarella placed in the gaps of your toppings TIP: Sprinkle dried grated mozzarella all over as this will stop the base going soggy when cooking.

8. Place in a preheated oven for about 6 to 8 minutes, check regularly as fan ovens may cook quicker.

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