Some things need no introduction and the ‘Best Pizza at Sea’ is one of them. It’s a bold accolade, backed by science (maybe) and taste (definitely). With Princess Cruises Summer Seacations poised to begin imminently, we decided now was the time to whet your appetite with a recipe that has al fresco Bank Holiday dining written all over.
(Makes 2 Pizzas)
For the pizza dough
- 385g plain flour
- 2 teaspoons active or instant yeast
- 1 pinch of sugar
- 240ml lukewarm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Extra flour for dusting and lining the bottom of pan
For the tomato sauce
- 2 400g cans of chopped tomatoes
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
For the pizza dough
- If you’re using active dry yeast, dissolve it, along with a pinch of sugar, in 2 tbsp of water. Then let the yeast and water mixture sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
- Combine the yeast, flour, lukewarm water and olive oil, and then mix together.
- Add the salt and mix for five more minutes, creating a pizza dough that’s smooth and firm.
- Remove the dough from the bowl and place in a covered container overnight in the fridge.
- When ready to use, remove the dough from the fridge and divide into 2 equal ball-shaped pieces.
- Spray or sprinkle the balls of dough with a little olive oil and allow to rest at room temperature for 1 hour, covered loosely with cling film.
- Preheat oven to 230C (210C fan oven).
- Dust a flat surface with flour and gently press one ball of dough into a disk shape
- Sprinkle the dough disc with a little flour and stretch into a large, round pizza base. Dip your fingertips into flour if the dough gets sticky to touch.
- Carefully transfer the dough base onto either a pizza pan or baking sheet that has been dusted with flour to prevent sticking.
- Top the base with the tomato sauce (see cooking method below), mozzarella cheese and any other desired toppings.
- Bake in the oven for 6-8 minutes, or until the cheese and crust are golden.
For the Tomato Sauce
- Heat the olive oil in a large saucepan, add the garlic and sauté lightly.
- Add the tomatoes and bring to boil.