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
Salt
Pepper
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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One thought on “Homemade Pizza

  1. momwilliams August 14, 2013 at 6:13 pm Reply

    Hey Emi,
    You’re an expert now and have a real feel for when the dough is right or not. You do this so well I’m tempted to just wait until you come home and let you do it. But the pizza craving gets strong, so maybe …hugs, Mom

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