Homemade Pizza - Pizza Setting at 220°C and MUM Mixer

For the base

• 250g strong white flour
• 1 tsp salt
• 7g sachet dried yeast
• 1 tsp sugar
• 30ml olive oil
• 120ml tepid water

For the tomato sauce

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp dried oregano
• Pinch of sugar, salt and pepper

Toppings

• 150g grated mozzarella
• Fresh basil
• Choose any topping of choice including; Black olives, pepperoni, mushrooms, artichokes, anchovies, sun-dried tomatoes or roast peppers.

MUM Mixer.

1. Sift the flour and salt together into the bowl of the MUM mixer. Attach the dough hook. Add the yeast and sugar and mix for a minute to combine. With the motor running on the slowest speed, add the olive oil with enough water to form a soft but not sticky dough. Keep mixing for 8 minutes on the slowest speed to knead the dough.

2. Transfer the dough to a large bowl and cover with some cling film. Leave to rise in a warm place (a warming drawer on the lowest setting is ideal) for about 30 minutes or until the dough has doubled in size.

3. While the dough is rising, make the tomato sauce. Heat the olive oil in a medium saucepan. Add the onion and cook for 10 minutes over a low to medium heat until soft but not browned. Add the tin of tomatoes, tomato puree, oregano sugar, salt and pepper. Simmer gently for 25-30 minutes. Set aside until ready for use.

4. Preheat the oven. Tip the dough out onto a lightly floured surface. Cut into 6 pieces and roll out as thinly as possible. Place the pizza bases onto a large piece of parchment paper.

5. Place the universal pan on shelf level 1 to heat. Spread the dough with tomato sauce. Sprinkle on mozzarella cheese, and some fresh basil and any topping of choice.

6. Slide the pizzas onto the hot universal pan. Bake for 12-15 minutes until golden brown and bubbling.

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