Ingredientes para Soho Pizza
- Plain Flour
- Golden Brown Sugar
- Dried Yeast
- 1 tsp salt
- Olive Oil
- Peanut Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- Italian Plum Tomatoes
- 1 tbsp tomato paste
- Dried Bay Leaf
- Dried Oregano
- Black Olives
- Mozzarella Cheese
- Extra Virgin Olive Oil
- 50g rocket (arugula)
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Soho Pizza? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Soho Pizza
- In a large bowl, sift together 250g strong bread flour, 1 tsp sugar, 7g active dry yeast, and 1 tsp salt.
- Gradually add 125ml tepid water, mixing first with a spoon then with your hands until a smooth, elastic dough forms. The dough should cleanly pull away from the bowl.
- Rinse the bowl and dry it thoroughly. Lightly flour the bowl or brush with a few drops of olive oil.
- Place the dough in the prepared bowl, turning to coat evenly.
- Cover the bowl with a damp cloth and let rise in a warm place for at least 1 hour, or until doubled in size.
- Heat 2 tbsp olive oil in a medium pan over very low heat. Add 1 finely chopped onion and 2 cloves minced garlic. Cook for 10 minutes, stirring occasionally, until softened but not browned.
- Stir in 400g canned crushed tomatoes, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt, and 10 grinds of black pepper.
- Simmer uncovered over medium heat for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- Gently deflate the risen dough (knock back).
- Divide the dough in half and shape each half into a smooth ball.
- Cover the dough balls with upturned bowls and let rest for 10-20 minutes.
- Preheat oven to its highest setting (around 250°C/480°F). Position 2 oven racks with a gap of about 7-8 cm between them.
- Lightly brush two large baking sheets with olive oil.
- Roll out each dough ball on a lightly floured surface into a 23cm disk. Remove any excess flour from underneath and transfer to the prepared baking sheets.
- Spread 1/4 of the tomato sauce evenly over each pizza base, almost to the edge.
- Top with 50g pitted Kalamata olives, 100g diced mozzarella cheese (fresh or good quality block), and 1 finely minced garlic clove. Season with salt, pepper, oregano and a drizzle of olive oil.
- Bake for 10-12 minutes, rotating the baking sheets halfway through, until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and immediately top with 50g rocket (arugula) and 25g grated Parmesan cheese.
- Drizzle with a little more olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
56g
Fat
74g
Carbs
51g
