Mozzarella & Pecorino Pizza

I sincerely hope you would share the same passion as me!

Pizza evolved from similar flatbread dishes in Naples, Italy.

The word pizza was first documented in 997 AD in Gaeta and successively in different parts of Italy.  

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Ingredients for Pizza Dough

  • 240gm ‘OO’ Flour 

  • 100gm Ground Semolina

  • 7gm Dried Yeast

  • 5gm Salt

  • 8gm Sugar

  • 35ml Olive Oil

  • 300ml Water

  • 14” Pizza Baking Tray

Ingredients for Pizza Topping
  • 30gm Pizza Sauce
  • 1-2 Chopped Chillies (optional)
  • 40gm Dried Onions (or fresh)
  • 120gm Grated Mozzarella Cheese
  • 25gm Grated Pecorino Cheese
  • Slices of Salami (optional)
Step No 1

In a mixing bowl add the flour, ground semolina and yeast.

Drizzle some oil and sprinkle sugar and salt.  Pour in the water.

Blend the ingredients in a mixer for about 6 to 10 minutes.

Step No 2

The dough should leave a dent when poked with your finger.
Step No 3

Transfer the dough into a greased bowl.

Cover with a cling film and set aside for about 1 to 2 hours to prove, until doubled in size. 

Step No 4

When risen, remove the cling film and punch down the dough to release air bubbles. 

Flatten the dough into a disc by using your fingers.  Press the dough out from the centre, widening into a large circle.

Using a rolling pin, roll out the dough to about quarter of an inch thick circle.

Step No 5

Place on a 14” greased pizza tray.

Step No 6

Spread the pizza sauce evenly on the dough. 

Sprinkle chopped chillies and dried onions. 

Arrange the slices of salami over the pizza dough, top with grated mozzarella and to finish scatter the grated pecorino.
Step No 7

Place the pizza tray in a preheated oven at 220C Fan. 

Then turn down the temperature to 200C Fan. 

Bake for 10 to 12mins.

Step No 8

Take it out of the oven and transfer the pizza on a chopping board.

Using a pizza cutter slice and serve while still warm.