2) Divide the dough in half to get two (510g) (30g per 2 1/2cm) pieces. If you like a thick crust, increase the amount of dough per cm or reduce the size of the pizza to 35-40cm diameter.
3) Knead each piece of dough about seven times to remove air pockets and to get a round shape. Don't knead too hard or the dough will rip at the top. Seal the bottom of each dough ball by twisting the dough so that it is round on top and flat and sealed on the bottom.
4) Place the dough in a clean bowl sprinkled with a little water and cover the bowl with clingfilm. Leave the dough to sit for between 30-60 minutes until it has almost doubled in size.
5) After it has risen, put the dough in the refrigerator for 1 hour to gain elasticity. Meanwhile preheat the oven to 250C/Gas 10.
6) Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
7) Transfer the dough to an oiled pizza pan or baking sheet. Alternatively, if you have a baking stone, sprinkle a wooden pizza peel with flour, place the dough on top and transfer directly to the stone.
8) Add the pizza sauce and choice of toppings as desired, keeping the toppings 2 1/2cm away from the edge of the base. Cook the pizza for approximately 15 minutes or until the crust is golden brown.
1) Combine all the ingredients in a saucepan and bring to the boil.
2) Turn down the heat and simmer for 30 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.