Super talented and only thirteen, Sylvana is both chef and baker in her home. A couple of weeks ago she took over my kitchen only to make the best homemade pizza my household has ever had. Talking us through her step by step method, we not only enjoyed watching her act as chef but learnt how to make her yummy recipe come to life! Sylvana, WMC wants more of your recipes!
Jot it down:
Makes approx.: 3 / 4 Pizzas
Ingredients for Dough:
• 1 kilo Village flour
• 600 gr. Water
• A pinch of salt
• 1 Sachet Yeast
• Olive oil
Ingredients for Sauce:
- 600 gr. Tomato juice
- 1 Tsp. Sugar
- 2 Tbsp. Oregano
- A pinch of salt
- Fresh basil according to taste
Method for the Dough:
Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 600ml of water. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and leave dough to rise for at least 1 hr or until doubled in size or until you are ready to roll it out.
When ready to cook, heat the oven to 220C/200C fan/gas 7. Dust the work surface with flour, then divide the dough into 2 to 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
Roll each piece into a thin pizza shape and cut off the thick edges. Fold in the sides to create a crust, pour a drop of oil, brush it on and then lift onto baking sheet. Cook for 4-5 minutes. Base is now ready for sauce.
Any left- over dough, roll into a flattish ball, add a drop of oil and cook for approx. 20 minutes to make some bread. It’s worth leaving some dough aside for this.
Method for the sauce:
Pour the tomato juice into a bowl and add the sugar, oregano, salt and fresh basil. Stir. The sauce is now ready to be applied to the pizza base.
Topping:
Sylvana uses a mixture of cheddar cheese and mozzarella for topping as a base then it’s over to you! Cook until the crust is crisp and golden and the topping is bubbling.
Voilà
