Prep 1 hour | Cook 15 min | Makes 14 x 30cm pizzas
2.89kg Ardmona Fire Roasted Classic Diced Tomatoes
1.4kg (10 ½ cups) grated mozzarella
56 slices (770g) sopressa mild salami, torn or shredded
Baby rocket leaves, to serve
Basil leaves, to garnish
5 ¼ cups hot water
3 ½ tbs instant dried yeast
7 tsp caster sugar
14 cups pizza flour
7 tsp salt
2/3 cups olive oil
Preheat oven to 250C. Grease large baking trays or 30cm pizza trays.
To make dough, whisk water, yeast and sugar in a large bowl and stand in a warm place for 15-20 minutes or until frothy. Combine flour and salt in a large bowl or large beater bowl. Add yeast mixture and olive oil and stir until a soft dough forms.
Transfer dough to a large electric beater with a dough hook. Knead dough for 15-20 minutes or until smooth. Place dough into clean, greased bowls, cover and stand in a warm place for 30-45 minutes or until doubled in size.
Divide dough into 14 even portions and roughly roll each portion out until large enough to fit prepared trays. Spread 200g Ardmona Fire Roasted Classic Diced Tomatoes onto each pizza. Top with 100g mozzarella and 4 slices of salami per pizza. Bake for 15 minutes or until topping is golden and crust crisp and cooked through.
Serve topped with rocket and sprinkled with basil leaves.
Note: Dough can be made ahead and stored in the refrigerator overnight or frozen for up to 1 month.