Add oil then water and mix using a dough hook for 8 to 10
minutes until you achieve a tight, glossy dough that comes clean
away from the sides
Transfer to a clean work surface, knead for a couple of minutes
then store in an oiled bowl covered with cling film and refrigerate
The following day remove from the fridge and place on a lightly
floured surface, knock the dough back then divide into four equal
pieces (or 8 if your making a snack size base) and roll into balls
by flattening the dough then pulling back into itself to create a
Using a rolling pin roll out the dough into even rounds ready
for stage 1 cooking.
Heat a tbls. olive oil in a non stick frying pan/skillet and
fry the rolled dough over a medium high heat, after a few minutes
the dough will rise & brown on the base, flip over and cook for
another minute or so then cool on a wire rack & repeat
These can be used straight away or chilled, frozen ready to use
at a later date.
FOR THE PIZZA:
Preheat the oven to 210°C fan assisted or 230°C without a fan
(gas mark 8)
Heat a splash of the olive oil in a deep frying pan. When hot,
add the meatballs and fry on a medium heat, turning occasionally,
until well browned all over 3 to 4 minutes.
Add the passata to the pan along with the vinegar and oregano
then stir and let the sauce simmer for 10 minutes, season to
Spoon some meatball sauce onto the pizza bases and spread
evenly, then scatter over the mozzarella & meatballs followed
by a dusting of grated Parmesan.
Bake for 10 minutes until the base is crisp & the meatballs
piping hot. Sprinkle with extra Parmesan & fresh basil