Pizza including Cheese-Griller Crammed Crust

Ingredients - Base

10g Dry, instant yeast

4 cups cake flour

1/2 tsp salt

4 tsp sugar

340 ml lukewarm water

Method:

Combine flour, salt and sugar.

Add yeast

Gradually add lukewarm water and mix thoroughly to form a soft, pliable dough.

Place dough on a floured surface and knead for approx 10 minutes until smooth and elastic. Cover with cling wrap and allow to rise for 30 minutes.

Spray and cook 2 medium size pizza pans or one large square one.

Once the dough has risen, divide into two equal portions for making 2 pizzas, place each piece of dough on a floured surface and roll out to fit into the 2 pizza pans or into a square shape to fit into the large pan.

Spread pizza sauce (or All Gold tomato sauce) on top of the dough. Sprinkle a little brown sugar over to break the sourness of the tomato.

Toppings

Use any or all of your favourite toppings, e.g. peppers, mushrooms, bacon, peppadews, salami, sausages, mince, rib shavings, or just plain cheese & tomato (margherita).

Season with salt, pepper and herbs.

Grate some cheese - I use a mixture of gouda, cheddar and mozzarella - but any cheese of your choice will be fine.

Sprinkle over the top, spreading evenly.

Heat oven to 180 degrees.

Bake for 30 minutes or up to 45 minutes for large pizza.

When the dough around the edges turns a golden brown and cheese has melted completely your pizza will be ready.

Remove from oven, loosen edges so that pizza comes away from pan and slide onto a flat surface.

Slice using a pizza slicer if possible or a knife.

For Cheese Griller Crammed Crust

Roll the dough out slightly larger approx 4 cm. Place in 2 round pans as above, but allow the extra dough to hang over the pans.

Place cheese grillers all around end of each pan, then fold the dough over the cheese grillers and press the dough gently to close completely (see pics below). Continue as above with pizza sauce etc and bake for the same time.

Enjoy !!