Special Supreme Pizza
September 08, 2018
"From our Saturday newspaper The Weekend West. Times are estimated and have not included resting times for dough to rise but while this is happening you could be getting all the toppings ready."
- FOR CLASSIC PIZZA DOUGH
- FOR TOPPING PIZZA
- Serving Size: 1 (395.2 g)
- Calories 414
- Total Fat - 13.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 64.1 mg
- Sodium - 1109.2 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 9 g
- Sugars - 24.8 g
- Protein - 18.6 g
- Calcium - 197 mg
- Iron - 2.2 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.5 mg
To make the dough - put water, yeast and sugar in a small bowl and stir to combine and set aside at room temperature for 10 minutes or until frothy.
Combine flour and salt in a large bowl and make a well in the centre and then pour in first lot of oil and yeast mixture and using you hands, combine into a dough.
Turn out dough onto a lightly floured surface and knead with the heel of your hand for 8 to 10 minutes or until dough is smooth and elastic but still slightly sticky.
Grease a large bowl with extra olive oil and put dough in bowl and cover with plastic and wrap and set aside for 1 hour or until dough has doubled in size.
Remove plastic wrap from bowl and turn out dough on to a lightly floured surface and punch air from dough to return dough to its original size.
Roll portion into a ball and cover loosely with plastic wrap and leave for 15 minutes or until dough has doubled in size again.
At this point, you can freeze or refrigerate dough for later use.
Making pizza - to roll our dough for use, lightly dust a benchtop with flour and working with the portion of dough put dough on dusted benchtop and roll out dough to a 28cm round, turning dough clockwise 45 degrees after each time you roll it, as this technique will help create a circle shape with ease.
Lightly dust a 28cm pizza tray with flour and put rolled out pizza base on the tray and then prick centre of pizza all over with a fork.
Preheat oven to 240C.
Spread sauce over rolled out dough round, leaving at 5mm border and top with half of the mozzarella and arrange salami, ham, capsicum, mushrooms, olives, pineapple, prawns and onion on top and followed by remaining mozzarella.
Bake for 20 minutes or until cheese has melted and pizza dough is golden and crisp and then drizzle with oil and scatter with basil, if using.
Tips & Variations
No special items needed.