Donna Hay Classic Tomato Pizza

Pizza Dough
(from Modern Classics I by Donna Hay, page 186)

* 1 teaspoon active dry yeast
* Pinch sugar
* 2/3 cup (5 fl oz) warm water
* 2 cups plain (all-purpose) flour
* 1 teaspoon sea salt
* 1 tablespoon olive oil

- Place the yeast, sugar, and water in a bowl. Set aside until bubbles form.
- Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or until smooth and elastic.
- Place in a clean, oiled bowl, cover, and allow to stand in a warm place until it has doubled in size (Donna says about 20 minutes, but mine took longer). Makes one quantity.

Classic Tomato Pizza
(from Modern Classics I by Donna Hay, page 82)

* 1 quantity basic pizza dough
* Semolina for dusting
* 4 vine ripened tomatoes, thinly sliced
* 2 tablespoons oregano leaves
* 300 grams mozzarella, thinly sliced
* 3/4 cup black olives
* Olive oil

- Preheat the oven to 220 C (425 F). Place flat baking trays in the oven to heat (I used my pizza stone!).
- Divide the dough into four (I made three instead).
- Roll out to 2-3 mm thick on a sheet of non-stick baking paper dusted with semolina.
- Top each pizza base with some tomato slices, oregano, mozzarella, and olives. Drizzle over some oil.
- Lift the baking paper and pizza onto the preheated trays.
- Bake each pizza for 15 minutes or until golden and crisp.


Variations:

Pepperoni and olives
Pepperoni and mushrooms
Fennel with sauteed Spicy Italian Sausage - mixed garlic salt with the cornmeal for the dusting of cornmeal on the pizza stone.