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1
In a 600ml (1 pint) jug, dissolve the sugar in the warm water.
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2
Sprinkle in the yeast and whisk thoroughly.
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3
Leave in a warm place until the surface is covered with approx.
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4
2cm of froth (10-15mins).
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5
Whisk again and use.
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6
Put the flour in a bowl and add the yeast mixture.
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7
Gradually add the room temperature water until you have a homogenous, smooth dough.
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8
Cover with clingfilm and leave to rise in a warm place for 8-12 hours.
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9
On a lightly floured surface, punch the dough with one hand and fold with the other.
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10
Use one hand to salt, sugar and olive oil a liitle at a time, swapping which you put in and when.
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11
Finally add the flour.
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12
Mix well and knead until the dough becomes elastic, has some body and slightly sticky.
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13
Put in a clean bowl and cover with clingfilm, leaving for about 1 hour at room temperature.
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14
Pre-heat an oven to 220c / 200c fan.
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15
Roll the dough into a large circular base that will overlap the edges of your pizza tray by at least 3cm.
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16
Place the mozzerella fingers around the edges and roll over to create a stuffed crust.
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17
Spoon onto the base the tomato puree and using the spoon evenly spread it.
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18
Place all your other ingredients on top, inc. the cheeses as you go.
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19
Place in the oven for about 15-20mins or until golden brown and cooked through.
