Cook:1 hrs 15 mins
plus at least 2 hrs 30 mins proving
Nutrition per serving
Gory guts pizza tear ‘n’ share bread
- 500g white bread flour with extra for dusting
- 7g sachet quick-action dried yeast
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- 2 x 400g cans chopped tomato
- 1/2 teaspoon dried oregano
- 250g grated mozzarella or cheddar, or use a mixture
- You can fill your pizza with whatever toppings you like (we used olives or ham).
- 2 tbsp Herby Garlic Butter
1. Place the flour in a large bowl. To one side of the bowl, add the yeast and 2 teaspoons of salt. Mix 300ml of warm water into the bowl. You can use a wooden spoon to mix or use a stand mixer with a dough hook to make a soft dough. If it seems dry, you may need to add 25ml more water. For 10 minutes, knead the dough on a lightly floured surface or in the mixer for five minutes until it becomes soft and stretchy. Then, brush some oil on the dough ball and then cover it with a tea towel. Allow the dough to rest in a warm area for at least 2 hours, or let it cool for up to 24 hours.
2. Place the remaining oil in the pan on medium heat. Add the garlic and cook for 30 seconds. Add the tomatoes, oregano, and 2 teaspoons of sugar. Season to taste. Turn down the heat to medium-low and continue to bubble the sauce for 20-30 minutes until it becomes thick and rich. To squash, any tomato remnants into the sauce, use a potato masher. Let cool down until you are ready to use. After cooling, leave to cool down until you are ready to use it.
3. Once you are ready to assemble the dish, spread the sauce on the bottom of a large baking dish (ours was 40x30cm). On a floured surface, roll the dough into a rectangle measuring 60x30cm. The rectangle should be cut in half along the length of the rectangle to create two smaller rectangles, each measuring 15x30cm. Place the cheese in the middle of each rectangle. Add any toppings to your pizza. To enclose the fillings, pinch the long sides of each rectangle together. Be careful not to break the dough. To make sure that the sausages are sealed properly, squeeze along their length and stretch them slightly. Place the dough sausages seam-side down on the sauce, wriggling them into the shape and allowing for bread expansion as it bakes. Allow the dough to rest for at least 30 minutes. The oven should be heated to 200C/180C/gas 6.
4. Bake the bread for 45 minutes until it is golden brown. After brushing with the garlic butter, let cool for 10 minutes before serving.