Soho Pizza - cooking recipe

Ingredients

For the Dough
8 ounces plain flour, plus extra for rolling
1 teaspoon golden brown sugar
1 teaspoon easy blend dried yeast
1 1/2 teaspoons salt
olive oil, for greasing
peanut oil or sunflower oil, for brushing
For the Fresh Tomato Sauce
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 (400 g) can chopped Italian plum tomatoes
2 tablespoons tomato paste
1 dried bay leaf, torn into two pieces
1/4 teaspoon dried oregano
For the topping
8 black olives, stoned and halved
1 (150 g) package mozzarella cheese
1 clove garlic
dried oregano, for sprinkling
extra virgin olive oil, for drizzling
1 cup fresh rocket
1 ounce parmesan cheese, shavings

Preparation

Sift the flour, sugar, yeast and salt into a large bowl.
Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl.
Tip the dough out onto a floured surface and knead for 5 to 10 minutes.
Rinse the bowl to remove any remnants of dough.
Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside.
Put in the dough, turning to coat evenly with flour or oil.
Cover with a damp cloth and leave to double in size in a warm place.
Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned.
Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper.
Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce.
Knock back the dough.
Divide in half and knead each ball until smooth.
Cover each with an upturned bowl and let rest for 10 to 20 minutes.
turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7.
5 cm between them.
(the pizza's don't rise) Lightly brush 2 large heavy baking sheets with oil.
Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets.
Cover each base with a quarter of the tomato sauce.
(freeze the rest for another time) Spread the sauce almost to the edge.
Dot with olives and diced mozzarella.
Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil.
Bake for 10 to 12 minutes, swapping the shelves at half time.
Remove from the oven, pile on the rocket and scatter over the parmesan.
Drizzle with a little more olive oil.