This recipe was given out during the Bake with Kuali workshop.
Plain Pizza Dough
Mix flour, yeast and water for 3 minutes on 1st speed.
Ferment for 4 hours until sponge has tripled in size.
To prepare the dough, add the dry ingredients except olive oil.
Add water followed by sponge cut into a few pieces. Mix on 1st speed for 1 minute.
Change to 2nd speed and mix for 2 minutes. Add olive oil and mix for another 6 minutes until dough is 75% developed.
Divide dough into 8 pieces, each weighing 110 g and round up.
Rest dough balls for 15 minutes.
After resting flatten the dough and then pin it out to a diameter of 17.5 cm (7").
Prick dough with a fork to prevent dough from bulging in the centre.
Prove for 30 minutes and half bake the pizza base (empty) at 250 degrees Celcius for 6 minutes.
Spread pizza paste evenly over the pizza base. Sprinkle some mozzarella and Cheddar cheese over it and add topping ingredients of your choice.
Add more cheese and bake at 250 degrees Celcius for about 6 minutes.
Blanch fresh tomatoes in boiling water for 10 to 15 minutes. This will make it easy for the skin to be removed later.
Discard the skin, core and seeds while retaining the fleshy part of the tomato.
Blend the tomatoes in a food processor.
Chop onions, shallots and garlic until fine.
Heat oil in a wok and fry chopped shallots, garlic, bay leaf and cook till it turns brown.
Add onions and fry to remove part of the water and then add tomato paste.
Pour in fresh tomatoes and fry for a while until the sauce thickens.
Season with sugar, salt, and oregano continue to fry until sauce thickens.