Sohopizza Recipes

Steps:

• Sift the flour, sugar, yeast and salt into a large bowl.
• Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl.
• Tip the dough out onto a floured surface and knead for 5 to 10 minutes.
• Rinse the bowl to remove any remnants of dough.
• Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside.
• Put in the dough, turning to coat evenly with flour or oil.
• Cover with a damp cloth and leave to double in size in a warm place.
• Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned.
• Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper.
• Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce.
• Knock back the dough.
• Divide in half and knead each ball until smooth.
• Cover each with an upturned bowl and let rest for 10 to 20 minutes.
• turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7.
• 5 cm between them.
• (the pizza's don't rise) Lightly brush 2 large heavy baking sheets with oil.
• Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets.
• Cover each base with a quarter of the tomato sauce.
• (freeze the rest for another time) Spread the sauce almost to the edge.
• Dot with olives and diced mozzarella.
• Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil.
• Bake for 10 to 12 minutes, swapping the shelves at half time.
• Remove from the oven, pile on the rocket and scatter over the parmesan.
• Drizzle with a little more olive oil.