twig boy cooks – pizza base and tomato sauce
Basically, a basic base for a bread-based beauty that you combine with a tasty, tangy tomato treat tailor-made for topping.
Or something like that.
Ingredients. Makes 1 – 2 top pizza bases and sauce.
1 packet instant yeast
2 tbsp olive oil
175ml warm water or 100ml warm water and 75ml room temperature beer
3 tbsp olive oil
1 medium onion
3 cloves garlic
1 tin of chopped tomatoes
3 tbsp tomato puree
1/2 tsp chilli powder
1 tsp oregano
Method – Pizza base.
ONE. Add the flour, yeast and salt to a large empty mixing bowl. Give them a mix. Make a well and then add the water and oil into the well. It looks quite cool.
TWO. Use a wooden spoon and mix all of the ingredients together to form a sticky dough. If it’s too wet, add more flour, too dry, add more water/beer.
THREE. Then, get your hands involved. Find a large and clean chopping board or surface and dust it with flour. Flip your dough out of your bowl and onto the floured area. Knead* it good and proper until you have a smooth, silkily elastic dough. Place it in an oiled bowl, cover it with cling film and leave it to do it’s yeasting.
*Why did the baker have brown hands? Because he kneaded a
FOUR. It will be ready when it has roughly doubled in size. About 90 minutes or so. Use as you wish.
Method – Tomato sauce.
ONE. Chop your onion and garlic and add to a saucepan with about 50 ml of water and salt. Cook this until your water has evaporated and your onions are looking shiny and translucent.
TWO. Add your can of chopped tomatoes and cook until the some of the tomato juice/water has evaporated, add your tomato puree, chilli and oregano. Cook until your sauce is rich, thick and intense with colour. Like a president.
At this point, transfer your sauce into a food processor or use a stick blender to achieve a silky, rich smooth sauce. Add more water for a less intense thickness.
Combine the two and add the topping of your choice to create some fantastically wizard pizzas.