Pizza (Bread Dough Base)

You will need:
Base

• 15g fresh yeast or 1 tsp dried or easy blend yeast
• 90ml / 6 tbs tepid water
• ½ tsp sugar
• 1 tbsp olive oil
• 175g plain flour
• 1 tsp salt

Basic Tomato Sauce

• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 200g chopped tomatoes
• 2 tsp tomato puree (paste)
• ½ tsp dried oregano
• 1 bay leaf
• salt and pepper

Filling

• 3-4 sliced mushrooms
• 4-5 sausages, boiled
• ½ onion sliced
• 1 sliced pepper (capsicum)
• Grated mozzarella cheese for topping
  

Part I: step 5

Directions:
Part I: Base

1. Combine the fresh yeast with the water and sugar in a bowl. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.
2. Leave the mixture to rest in a warm place for 10-15minutes until frothy on the surface. Stir in the olive oil.
3. Sift the flour and salt into a large bowl. If using easy-blend yeast, stir it in at this point. Make a well in the centre and pour in the yeast liquid, or water and oil (without the sugar for easy-blend yeast).
4. Using either floured hands or a wooden spoon, mix together to form a dough. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.
5. Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size. Airing cupboards are often the best places for this, as the temperature remains constant.
6. Turn out on to a lightly floured work surface and 'knock back' by punching the dough. This releases any air bubbles which would make the pizza uneven. Knead 4 or 5 times. The dough is now ready to use.

Part III: Step 1

Part II: Tomato Sauce

1. Fry the onion and garlic gently in the oil for 5 minutes until softened but not browned.
2. Add the tomatoes, tomato puree (paste), sugar, oregano, bay leaf and seasoning. Stir well.
3. Bring to the boil, cover and simmer gently for 20 minutes, stirring occasionally, until you have a thickish sauce.
4. Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using. This sauce keeps well in a screw top jar in the fridge for up to a week.

Part III: Step 2 & 3

Part III: Assembling the pizza (Mama Sarah's style)

1. Roll out the dough on a 25cm diameter oiled roasting tin.
2. Spread with a little bit of cheese, then cover with tomato sauce and the rest of the filling.
   
3. Sprinkle with the grated mozzarella cheese.
4. Bake in a preheated oven, 180-200 C for 18-20 minutes, or until the crust is golden and crisp around the edge. Cut into wedges and serve immediately.
   

Part III: Step 4

Source:
The Complete Book of Italian Cooking, Edited by Veronica Sperling & Christine McFadden