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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix warm water, instant yeast, and light soft brown sugar in a stand mixer. Leave to stand for 5 minutes.
Add bread flour, sea salt, and olive oil to the mixture. Mix well with a dough hook on medium until combined.
Continue mixing on medium for 6 minutes until the dough comes together in a ball. Add more flour if needed.
Cover the dough and leave it to rise for one hour.
Push down on the dough with a floured hand and turn it out onto a heavily floured surface.
Separate the dough into two balls and roll out gently into rectangles.
Coat two baking trays with a dusting of semolina and place the pizza bases on them.
Top the bases with jarred pasta sauce or red pesto.
Add mozzarella, sliced mushrooms, whole black olives, pieces of ham, and teaspoons of Mascarpone.
Top with a mixture of grated mozzarella and cheddar.
Bake in a preheated oven at 200°C for about 12 minutes, checking after 10 minutes.
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If you don't have a stand mixer, the dough can be mixed by hand.
Red pesto can be used as an alternative to jarred pasta sauce.
Can I make the dough without a stand mixer?
Yes, you can mix the dough by hand if you don't have a stand mixer.
What can I use instead of jarred pasta sauce?
Red pesto works well as an alternative to jarred pasta sauce.
How do I know when the pizza is done?
Bake until the cheese is melted and the crust is golden brown, checking after 10 minutes.
Can I use different cheeses?
Yes, you can use any cheese you prefer, but a mixture of mozzarella and cheddar is recommended.
How should I store leftover pizza?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
