Monthly Archives: June 2013

Homemade Pizza

Pizza Dough (makes 4 individual or two massive):
1 pack of yeast (I use Fleischmann’s)
2 Tbs Warm water
250g wholewheat flour
1 tsp salt
150ml warm water
2 tbs olive oil
In a small glass empty the yeast packet and put the 2 tbs warm water and let sit for 15 mins. Once the time is up, stir- it should be like a paste.
In a bowl, put the flour, salt and 150 mls warm water and stir with a wooden spoon. Add the prepare yeast paste and the olive oil. Knead the dough with your hands until you get a soft consistent ball of dough. If too wet, add a bit of flour, if too dry add a splash of water.
Cover bowl with tea towel and let rise for 2 hours in room temperature. If using wholewheat, this will not rise much but don’t worry.

Tomato sauce

Garlic (finely chopped)
Chili flakes
Olive oil
Balsamic Vinegar (or if not handy- sugar)
1 small to medium tin of crushed tomatoes
Dry oregano
In saucepan, gently heat olive oil- add garlic and chili flakes. Cook garlic and flakes until garlic is soft but NOT brown.
Add the tomatoes, reduce heat. Add a tsp of Balsamic Vinegar or a pinch of sugar. Add salt, pepper and oregano to taste. Let simmer 5 minutes.
OK- it’s been two hours. Heat your oven to 250 degrees celcius. On floured surface, take out your dough and knead for 5 minutes and get smooth dough ball. Separate into desired pizza amounts. Roll out with rolling pin. Put pizza on a pizza baking sheet covered in parchment paper. Put a nice layer of tomato sauce, add toppings. Using fingers, put some olive oil on the crust- it will be nice and golden. Put in pre-heated oven for 10-20 minutes depending on the size of the pizza.
A note- if you want to use Buffala Mozzarella- do not bake it with the pizza. Bake the pizza without the cheese. When you take out the cooked pizza- put the cheese on straight after taking out of oven, The reason? Buffala has a high water content and will smoke in your oven if you bake it.
Serve with an arugula or green salad dressed with olive oil and lemon.

Written by: Emi

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