Pizza with Chilli Infused Oil

Ingredients

BASE
   •   1kg strong white bread flour
   •   1 level tablespoon fine sea salt
   •   2 x 7 g sachets of dried yeast
   •   1 dessert spoon sugar

TOMATO SAUCE
   •   1 clove of garlic
   •   1 bunch of fresh basil
   • Olive oil
   •   1 x 400 g tin of quality plum tomatoes

TOPPING
• 85 g mozzarella cheese

Method

Place the flour and sea salt into a large mixing bowl.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the flour.
Mix well, bringing in all the flour until the dough comes together and becomes harder to mix, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, soft dough.
Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film and leave in a warm place to prove for 45 minutes, or until doubled in size.
For the sauce, peel and finely slice the garlic, pick the basil leaves and finely chop any stalks.
Heat a little chilli oil in a pan on a medium heat, add the garlic and basil stalks and cook gently for a couple of minutes, add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
Leave the sauce to thicken for around 20 minutes, or until smooth.
Halve the dough and wrap one half in clingfilm and freeze for another day. Divide the remaining dough into 4.
Flour each ball of dough, cover and leave to rest for about 15 minutes.
Dust the work surface and the dough with a little flour and roll each out into a rough circle, about ½cm thick.
Preheat the oven to 250°C.
Spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a little Chilli Oil and black pepper.
Place on tin foil and cook directly on the bars of the oven shelf. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.