Pizza from Eat Bike Cook: Food Stories & Recipes from Female Cyclists by Kitty Pemberton-Platt

Name: Pizza from Eat Bike Cook: Food Stories & Recipes from Female Cyclists by Kitty Pemberton-Platt
Total time: 90 min
Ingredients: 1 tbsp extra virgin olive oil; 2 x 400 g tins chopped tomatoes; 2 garlic cloves, finely chopped; 1 tbsp dried oregano; 2 tbsp tomato purée; 1 tsp sea salt; 4 tbsp coarse polenta; 500 g mozzarella cheese (approx. 1 x 125g ball per 2 pizzas), thinly sliced; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 2 x 7 g sachets fast action dried yeast; 1 tbsp honey or agave syrup; 1 kg Italian 00 flour, preferably, but plain white flour will do (the dough will just be a little less light); 100 ml extra virgin olive oil

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This quantity of dough will make eight medium pizzas. If you don’t want to make a batch to freeze, you can halve the recipe and it will work perfectly. If you w

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Ingredients

1 tbsp extra virgin olive oil
2 x 400 g tins chopped tomatoes
2 garlic cloves, finely chopped
1 tbsp dried oregano
2 tbsp tomato purée
1 tsp sea salt
4 tbsp coarse polenta
500 g mozzarella cheese (approx. 1 x 125g ball per 2 pizzas), thinly sliced
1 tbsp brown sugar
1 tbsp red wine vinegar
2 x 7 g sachets fast action dried yeast
1 tbsp honey or agave syrup
1 kg Italian 00 flour, preferably, but plain white flour will do (the dough will just be a little less light)
100 ml extra virgin olive oil