Italian Pizza



200 g plain flour

1/2 tsp salt

1 1/2 tsp sugar

3/4 tsp instant yeast

3 tbsp extra virgin olive oil

125 ml water



1 can tomato paste

125 ml chicken stock

1 bulb whole garlic, minced

30 ml maple syrup

2 nos anchovies

2 g onion powder

1 g oregano powder

1 g dried basil

1 g ground black pepper

1 g cayenne pepper



1. Combine the above ingredients and knead until dough is smooth, approximately 5 minutes with a dough hook, or 10 minutes by hand.

2. Cover dough with a damp cloth or with cling wrap and leave in a warm place to proof until dough has risen to double in size. (alternatively, if using a proofer, proof at 35°C at a humidity level of 85 for 45 minutes).

3. Punch dough down and portion into 100 g.

4. Roll each piece of dough into a tight, smooth ball; allow to rest for 10 minutes. Roll or press out dough on an oiled tray.

5. Spread pizza base with pizza sauce, then lay on toppings of your choice; we recommend simple cherry tomatoes and mozzarella.

6. Bake in a pre-heated oven at 220°C for about 12 minutes.



Mix everything together in a pot and simmer slowly until it thickens.

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