Basic Pizza Dough
Italian Meatball Topping
- To make the dough, whisk yeast and water in a heatproof jug. Stand for 5 minutes or until frothy.
- Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Using your hands or a spatula, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly.
- Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
- Meanwhile, to make the meatball topping, preheat the oven to 230°C / 210°C fan-forced. Line 2 oven trays with baking paper. Place mince, ½ cup of the parmesan, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls.
- Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough in half and roll out pizza bases to 30 cm x 20 cm ovals. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Transfer bases to prepared trays.
- Spread bases evenly with pasta sauce (1/4 cup per base). Scatter evenly with remaining parmesan. Top with meatballs, breaking a few (see note) and pressing lightly into base. Scatter evenly with pizza cheese. Bake for 15-20 minutes or until base is cooked and cheese is golden brown. Serve scattered with salad mix.
- Use Arrabbiata-style sauce for a spicy version. We placed 6 whole meatballs and broke 2 additional meatballs in half to create smaller meatballs, filling base evenly.
- Use a store-bought pizza base for quicker version.
- Pork and veal mince is available at major supermarkets or local butchers. Some supermarkets label as pork and beef mince.