Chicago Style Pizza Recipe | Everdure by Heston Blumenthal

Ingredients

• 150g fine 00 pasta flour
• tsp malt extract
• 3.5g fast-action bread yeast
• tsp salt
• 350g fine 00 pasta flour
• 7g fast-action bread yeast
• 1 tsp salt
• 550g chopped, tin tomatoes
• 2 tsp olive oil
• 40g shallots, peeled and finely chopped
• 1 tsp garlic powder
• 1 tsp dried oregano
• tsp white caster sugar
• tsp Cabernet Sauvignon vinegar
• salt
• 45g grapeseed oil
• flour, to dust
• reserved ball of pizza dough
• 140g reserved marinara sauce
• 450g mozzarella, grated
• 80g pepperoni slices
• 3 small aubergines
• 2 small courgettes
• 3 small tomatoes
• 1 red pepper