Page title and description
Wet garlic pizza
Wet garlic pizza
for the pizza dough
- 500g pasta flour (00 if you can get it)
- 7g instant dried yeast granules
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 300ml water
- 2 tbsp olive oil
for the topping
- 1x400g tin chopped tomatoes, blitzed with a hand held blender or in a food processor until smooth
- 1 stick wet garlic, finely shredded
- 2 large balls buffalo mozzarella (or use some of our small Laverstoke mozzarella balls), shredded
- olive oil, for drizzling
- salt and pepper
Prep time: 6h
Cooking time: 15 min
Step 1Put the flour in a large bowl. Put the yeast and sugar on one side and the salt on the other.
Step 2Make a well in the middle of the flour. Pour in the water and oil. Stir to mix it all together, then use your hands to combine it into a soft dough. .
Step 3Remove it from the bowl and knead for 10 minutes, lightly oiling the work surface if it starts to stick. The dough should now be elastic and smooth.
Step 4Use a piece of kitchen paper to lightly oil the bowl. Form the dough into a ball, put it into the bowl and cover with cling film. Leave to rise for 4-6 hours; it should double in size.
Step 5Preheat oven to 230°C/Gas 8. Place a baking tray (or pizza stone if you have one) in the oven.
Step 6Knead the dough for 2 minutes, then divide in half. Allow to rest for 5 minutes. Stretch or roll out each piece to form a large thin round, (about 30cm across), it doesn't have to be too exact.
Step 7Place one pizza onto an upturned well-floured baking tray. Slide the pizza off the baking tray directly onto the heated baking tray or stone.
Step 8Quickly spread over just enough of the blended tomato to thinly cover, then sprinkle over some of the shredded garlic. Dot over the mozzarella.
Step 9Cook for 10 minutes, or until golden-brown and crisp. Drizzle over a little olive oil and freshly ground black pepper to serve.
Step 10Repeat with the other pizza.