Pizza

–	pizza dough
1 can	whole or diced tomatoes
1 splash	olive oil
1 pinch	salt
225 g (8 oz)	mozzarella
125 g (0.25 lb)	prosciutto
–	basil

Should make 3–4 medium pizzas.

Roberta’s Pizza Dough is excellent and easy. Naturally Leavened Dough is more difficult but even better.

1. Set your oven to as hot as it goes. It’s impossible to set it too hot—wood fired pizza ovens can hit 500°c (1000°f) and cook a pizza in a couple minutes.
2. “For authentic Roberta’s pizza sauce, simply whiz together some drained canned tomatoes with a splash of olive oil and a pinch of salt.”
3. Place one dough ball on a heavily floured surface and use your fingers to stretch it. Remember which is the top and bottom and use more flour for the bottom.
4. Form the crust by gently pushing into the dough about 2cm from the edge.
5. Pick it up and gently pass the dough back and forward between your hands, turning it as you go. Gravity should stretch it out.
6. Place it on a pizza peel or chopping board dusted with flour. Slide it around slightly to make sure there aren’t any sticky points.
7. Cover the dough with tomato sauce then add any other toppings.
8. A quick motion should let you slide the peel or board out from under the pizza and onto a pizza stone/steel.
9. Bake for about 5–10 minutes—until it’s well cooked and the edges are beginning to char.