This is such glorious pizza: garlicky, chewy and simple. Adorn with anything you fancy – curls of wafer-thin prosciutto and cheese are delicious. Or serve with a bowl of good extra virgin olive oil on the side for dunking, and a bowl of olives.
500g strong white bread flour, plus extra for dusting (optional)
1½ tsp fast-action dried yeast
1½ tsp sea salt
2 tbsp olive oil, plus extra for oiling and drizzling
cornflour, for dusting
sea salt flakes
2 large rosemary sprigs, leaves removed and chopped
Makes: 2 pizzas | Takes: 40 minutes, plus 3 hours rising
Using an electric mixer or a mixing bowl, whisk the flour, yeast and salt together. Stir in 350ml warm water and the olive oil. Use a dough hook to knead for 5–8 minutes, or turn onto a lightly floured surface and knead by hand for 10 minutes, until smooth and elastic. Place in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 2 hours.
Punch down the dough, divide into 2 equal pieces and roll into sausages. Lightly flour the work surface with cornflour and leave the dough to rest on it covered with a clean cloth for 1 hour. After 30 minutes, preheat the oven to its highest setting and place a 30 x 20 x 5-cm roasting tray inside to heat.
Cut out a piece of baking parchment, 30 x 20cm, and place a piece of dough in the middle. Stretch and press the dough out with your fingertips to cover the paper – it should be nice and dimpled. Carefully transfer the dough and paper to the hot roasting tray, sprinkle generously with salt and half the rosemary and drizzle with olive oil.
Bake for 12–15 minutes until the crust is golden with a few dark spots. Serve hot from the oven and repeat with the remaining dough.
