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Pizza and sauce Playboy pizza

Source of Recipe

LisaUK
Pizza and sauce
I made that Playboy pizza dough last night and I have to say, I loved it. The lard makes the crust so, so tender and it crisps up beautifully round the edges. The white pepper in the dough adds a wee zing too - we loved it.

The dough

1 cup sifted white bread flour.
1/2 cup plain (AP) flour
1/2 tsp salt
1/2 tsp ground white pepper.

1/2 a cake of yeast or 1/2 7g packet dry yeast in
1/4 cup lukewarm water.
2 tbs lard

Melt the 2 tbs lard over a low flame.

In a generous sized mixing bowl combine 1/2 cup milk, the dissolved yeast and the melted lard.

Add 1/2 cup of the sifted flour, the salt and the pepper and beat very smooth with a wire whip.

Gradually add the balance of the flour, mixing with a kitchen spoon until the dough is formed.

The dough should be somewhat moist.

In order to make it dry enough to handle, sprinkle lightly with flour.

Form the dough into a ball and place it on a floured board.

Knead it: that is, fold the dough toward you with your finger tips, then press down and away from you with the heels of your hands.

Turn the dough one quarter turn after each pressing in order to keep it compact.

If the dough sticks to the board, scrape the board, then dust with flour, using as little flour as possible.

Knead the dough for 3-4 minutes then place it in a lightly greased bowl.

Cover the bowl with a plate or a damp cloth and put it in a warm place, about 90, until the dough doubles in bulk.

After the dough has doubled in bulk, punch it down.

After punching the dough down, place it on a floured board and let it rest 10-15 minutes. During this time it will become more supple and easier to handle.

Place the dough in a greased 9” pie pan. (I only had a rectangular bakinbg tray so used that)

Dip the fingertips in olive oil and press the dough out towards the rim of the pan, then around the rim so that it forms a raised edge that will hold the filling.

A large pizza pan or large griddle pan requires a double batch of dough.

Sauce

Olive oil
1 clove garlic finely chopped
Passata
Tomato paste
Oregano
Herbes de Provence

Gently fry the chopped garlic in olive oil. I used extra virgin because, despite what people say about not using it to cook with, just to dress salads, it adds a richness to a sauce.

When the garlic is softened, add in 1/2 a tin tomato paste. My tin was 142g.

Cook that in the olive oil on a low heat until it starts to give off a good, rich smell. That took about 10-15 minutes. (Thank you Elaine for that tip!)

Then add in 1/2 a 500g carton of passata (sieved tomatoes), 1/4 tsp salt, 1/2 tsp each of oregano and herbes de provence.

Leave it to simmer on a very low heat for about another 15 minutes.

Then put it on your pizza!

I added just plain mozzarella to the top, a sprinkle of herbes and a drizzle of olive oil. It was lovely.