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Pizza Base
Sugo, Olives, Artichokes and fior di latte Topping
Sugo, Buffalo Mozzarella, Capocollo & Chilli Topping
To make the dough, combine your bakers dough and Bakers Yeast into a large bowl. Gradually add the warm water, mixing until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions, rolling each into a ball and letting them rest for 5-10 minutes. Then, roll each ball into a pizza round about 15x18cm in diameter, dusting with flour as needed.
Preheat your oven to 200°C, fan forced. Line two baking sheets with parchment paper and transfer the pizza bases onto the trays, two per tray. Place in the oven on the lower and middle rack. Bake for 10 – 12 minutes until they are lightly golden but not fully crisp. If you have hot spots in the oven and the top base bakes faster than the bottom base, swap them around halfway through. This partial bake ensures they will hold up when frozen and topped later.
To Freeze & Save for later: Allow the pre-baked pizza bases to cool completely. Once cooled, stack them with parchment paper in between, wrap them tightly in foil, and store them in the freezer for up to 2 months. When you’re ready to use them, simply take them out of the freezer, top, and bake!
Preheat your oven to 220°C (430°F).
Spread a thin layer of the sugo on the frozen pizza base.
Top with olives, artichokes and fior di latte
Bake for 15-20 minutes or until the crust is golden and the cheese is bubbling.
Drizzle with extra virgin olive oil and scatter fresh basil before serving.
Top with buffalo mozzarella & chill flakes
Bake for 15-20 minutes or until the crust is golden and the cheese has melted.
Once the pizza is out of the oven, add the capocollo on top, drizzle with extra virgin, slice and serve!
Silvia Colloca is an acclaimed Italian actress and cookbook author known for her captivating performances in both film and television. She combines her love for food and acting through her popular cookbooks and television appearances.