Pizza and Yalumba Grenache, A Perfect Pair

In a mixing bowl, combine flour and salt.

In a separate mixing bowl, stir together 300ml and the yeast then pour it into flour mixture. Knead with your hands until well combined, approximately 4 minutes, then let the mixture rest for one hour.

Add the rest of the water, salt and olive oil and knead for 10 minutes.

Divide the dough into 4 balls. Cover dough with wet towel. Let the dough rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) The dough should double in volume.

Preheat the oven to 200°C

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.

Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.

Two minutes before the end of the cooking, scatter over the basil and continue to cook. Serve hot and enjoy with a glass of Yalumba Grenache!