But opting out of some of these cookies may have an effect on your browsing experience. You also have the option to opt-out of these cookies. These cookies will be stored in your browser only with your consent. We also use third-party cookies that help us analyze and understand how you use this website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. This website uses cookies to improve your experience while you navigate through the website. Bake in the oven until the edges are golden-brown (8-12 minutes).Place the pizza base on a flat baking sheet, preferably without edges or a rim, top with the sauce, add your cheese, assorted Greek toppings and 8-12 pieces of Ballymaloe Diced Irish Beetroot.Flour your work surface and roll out one of the pizza bases (the rest can be rolled out and frozen if you’re not using them). Heat the Ballymaloe Italian Tomato Pasta Sauce in a saucepan until bubbling.
If you’re using a rolling pin, dust that with flour too. You can either stretch the dough by hand or use a rolling pin. When you’re ready to shape the dough, dust a thin wooden chopping board generously with flour. Take the dough out of the fridge 1 hour before you want to cook the pizzas, making sure you keep it covered with the clingfilm or damp cloth so it doesn’t dry out.The longer you let the dough sit in the fridge, the more flavour it will have. Place the covered plates or tray in the fridge for at least 6 hours (but ideally overnight or even up to 48 hours) to let it have a long fermentation and a slow rise. Cover tightly with cling-film or soak a clean tea towel in cold running water from the tap and wring it out really well, then cover the dough with the damp cloth. Put the dough balls on a baking tray dusted with flour. Pressing it firmly into the work surface, roll each piece into a smooth ball - like a tennis ball. Using a dough cutter or a sharp knife, cut the dough in half.If it doesn’t pass those tests, knead it for 1-2 minutes more. Knead it by hand a few times to bring it together into a smooth, round ball that holds its shape well and springs back when you poke it. Sprinkle your work surface with a little flour and tip the dough out onto it.Alternatively, if you don’t have a mixer, you can knead the dough by hand. If it looks really wet, add another tablespoon of flour. If it’s really dry and isn’t coming together, add another tablespoon of water. Check the dough after a couple of minutes, though, to see how it’s coming along. For the first few minutes, the mixture will look shaggy and you might be worried that it won’t come together, but leave it be and by the end of the 10 minutes the dough should be smooth, springy and slightly sticky. Mix for 10 minutes on a medium-low speed. Pour the water into the bowl of a stand-mixer fitted with a dough hook, then add the flour on top of the water, then add the yeast and salt in separate piles.Preheat the oven to 250☌/475☏/Gas Mark 9.