Or if you would like to make tracy Powell's antipasti pull apart bread, click this link - Tracy Powell's lovely bread

To see more great recipes from COOKS AROUND TOWN click here

The recipe is printed below:


Ingredients

(pizza base)

500g strong white bread flour

2 tbs olive oil

2 tsp salt

1 tsp sugar

300ml warm water

1 sachet (7g) dried yeast

(pizza sauce)

500g cherry tomatoes

2 cloves garlic (optional)

1 tsp salt

1 tsp sugar or honey

1 tsp dried oregano



This recipe is going to be demonstrated using a food processor with a dough hook attachment but it could just as easily be done with a food mixer with a dough hook attachment, or by hand, or even using the first stages of the programmes on a domestic bread making machine.

Using the food processor makes this process very easy and takes a lot of the work out of the recipe. The main thing that it cuts down on is the need to knead - if you will.

When making pizza dough by hand you have to knead (manipulate and stretch the dough with your hands to stimulate the gluten) for ten minutes. This can be a tiring process and, for me, the food processor allows you to have all the fun bits of pizza-making without the chores.

Some people feel differently and actively enjoy kneading bread or pizza dough. I supposes it's their equivalent of pounding a punch bag - stress relief.

- Firstly, you need to put the flour, salt and yeast together in the food processor and mix it together to make sure it is well combined.

- In a measuring jug, place the water, sugar or honey and olive oil and mix well with a spoon.

- Now start the machine and slowly pour in the water mixture and process until the dough starts to come together. If it looks to sticky, add a bit more water. If it looks too dry and like it will not come together into a dough, add a little more flour.

- Continue to process the dough for about two minutes to allow the machine time to knead the dough. When it's finished you should be left with a smooth dough that is not at all sticky.

- Put the dough in a large, slightly greased bowl and cover with a clean tea towel to prevent it from drying out. Leave the dough for 1 to 1.5 hours while the magic happens.
The 'magic' is the yeast 'proving' the dough and it during this process it will nearly double in size. When this has happened you can enjoy the best bit.

- The 'best bit' in my opinion, is the knocking down of the dough. You do this by punching your fist into the puffed up dough ball and as soon as you do this you will realise why I say it's the best bit.
The air suddenly flies out of the dough making it sink down to its original size - it's a good feeling. Now knead the dough for a minute or so.

- You are now ready to roll - or not as the case may be. Purists says you shouldn't actually use a rolling pin to flatten out you pizza base, but I don't have a problem with it.
'They' reckon you should shape the dough by shaping it with your finger, ending up with a rustic tear drop shape - but I like 'em round - sorry!
You can make your own choice about this.
Whichever way you choose, you need to cut the piece of dough in half and shape it into a pizza base on to a baking tray or pizza stone.

- Spread a bit of sauce (see the video for recipe) on your base, not too much because you don't want it too sloppy (have a look at mine on the video for guidance). Now sprinkle on your toppings - fresh mozzarella cheese plus whatever else you want - mushrooms, bacon, onions, banana - whatever you like, it's your dinner.

- Now, in your oven that's heated as high as it will possibly go (240 preferably), bung the pizza and leave for ten minutes.

- Personally, I add fresh basil after cooking the pizza as I think it tastes better that way.

To see more great recipes from COOKS AROUND TOWN click here