| Hi-Protien Flour Or Bread Flour | 3 cups and another 1/2 cups (if too wet) |
| Milk | 450 ml |
| Active Dry Yeast | 1 teaspoon |
| Sugar | 2 tablespoon |
| Salt | 2 teaspoon |
| Extra Virgin Olive Oil | 3 tablespoon |
| Toppings | |
| Beef Pepperoni | 200 grams |
| Mozarella Cheese | 400 grams |
| Tomato Sauce | |
| Crushed Tomato | 1 can |
| Double Concentrated Tomato Puree | 6 tbsp |
| Onion | 1 piece |
| Basil | A handful |
| Extra Virgin Olive Oil | 6 tbsp |
Using mixer, add flour and salt together and stir.
Warm the milk in microwave until lukewarm and add the active dry yeast and sugar. Wait for about 10 minutes until the yeast start bubbly.
Pour in the milk, yeast and sugar mixture into the mixer.
Add olive oil to the mixture.
Mix for about 10 minutes in a very low speed.
If the mixture too wet, gradually add the remaining flour until the mixture become dough-like.
Prepare your working top. Dust with flour.
Turn the dough onto your table and start knead with your hand. Knead for about another 10 minutes.
For proofing, place your dough in a bowl coated lightly with olive oil and wrap with cling film. Store in a dark place. Wait for about 1 hour.
Once double in size, divide into 8 portion and roll with both hands to shape it into a ball.
Place on a tray and second proofing for about 45 minutes to 1 hour.
The dough ball will double in size. Take a roller pin and roll the dough ball into flat, thin about 9 to 10 inch pizza.
Making the sauce
Chop finely onion
Heat olive oil
Pour in crushed tomato and add in the puree.
Add basil. Simmer for about 10 mins. Season.
To bake the pizza
Preheat oven to 220 celcius.
Use laddle to scoop the tomato sauce onto the pizza
Add the beef pepperoni and mozarella cheese
Bake the pizza for about 10 minutes
Serve with dried oregano