Ingredients
For the dough
- 7g sachet fast-action dried yeast
- pinch of sugar
- 500g strong flour, plus extra for dusting
- 1 tbsp olive oil
- 300ml warm water
For the tomato sauce
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- 1 tsp sugar
- 1 tbsp red wine vinegar
- 400g can chopped tomato
- 1 tbsp dried oregano
For the topping
- mozzarella and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own
For the dipping sauce
- 4 tbsp mayonnaise
- 1 large garlic clove, crushed
- 1 tbsp wholegrain mustard
- juice ½ small lemon
- 1 tbsp very finely snipped chive
Method
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To make the dough, mix together the yeast, sugar and flour in a bowl. Stir in the olive oil and add the water gradually until you have a soft dough that comes away from the sides. Place in a clean, oiled bowl, cover with a tea towel and leave in a warm place to rise. To make the tomato sauce, heat the olive oil in a saucepan and sizzle the garlic for 1 min. Add the sugar, vinegar, tomatoes and oregano, and simmer everything for 20 mins until you have a thick sauce. Can be made up to 3 days in advance.
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Heat oven to 200C/180C fan/gas 6 and oil a large baking tray, about 20 x 30cm. Tear off about an eighth of the dough and roll out the rest on a lightly floured surface to fit the tray. Roll the remaining dough out into 2 snakes, the first about 20cm and the other about 30cm. Lay both into the pizza dough, crossed so you have 4 sections, and pinch them into the dough. Now it’s up to you and your family which toppings you choose. (I have anchovies and olives; my wife loves a vegetarian feast; my son wants meat, so we pile his with mozzarella and pepperoni; and my daughter likes ham, sweetcorn & cheddar.) Bake the pizza for 20 mins, or until puffed up and golden. Leave to cool slightly before transferring to a board.
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While the pizza bakes, make the dipping sauce. Mix all the ingredients and whisk in enough cold water until you have a runny consistency, then season. Pull the pizza into quarters, then use the dough stick dividers to dip into the sauce.