My husband’s favourite food is pizza. Although he prefers frozen pizzas from the supermarket, every now and again I convince him to have some homemade one. It’s healthier and it’s quite a fun thing to cook.
Yesterday it was pizza night at our place! My kitchen was a mess after that but it was really worth it.
The following pizza dough recipe allows for 3 pizza bases but I decided to experiment a bit and cooked two pizzas, garlic bread, bruschetta bread and bruschetta. I will be posting the recipes for the breads and the bruschetta soon.
Pizza Dough (enough for 3 pizzas)
- 500 g of self raising flour
- 3 tbsp of olive oil
- 1 tbsp of powder yeast or 25 g of baker’s yeast plus 1/2 tbsp of sugar
- 1/2 tbsp of salt
- 300 ml of water
Note: I am an impatient cooker so I used self raising flour and powder yeast and only let the dough rest to rise for 30 minutes. In case you have the time, and wish to do so, you can use baker’s yeast by mixing the baker’s yeast and the sugar in a bowl with a bit of water and letting it rest for 5 minutes before using.
- In a large bowl put the flour and open a cavity in the centre. Drop into the cavity the olive oil and the yeast.
- Dissolve the salt in the water and add it progressively to the flour mixing well. It is easier if you use your hands here. In the end you should get a dough that no longer sticks to your fingers.
- Cover the bowl with the dough with a kitchen towel and let it rest. This will allow for the yeast to activate and for the dough to rise. I only waited 30 minutes but, ideally, you should let the dough rest for around 2h30.
- After that time, divide the dough in three parts. You can do three pizzas or save one part to try some other dishes as I did.
Pizza Sauce (for 2 pizzas)
- 1/2 onion
- 1 garlic clove
- 2 tbsp of olive oil
- 3 tomatoes
- dried oregano
- salt and pepper
- Chop the onion and the garlic in thin pieces. Cook them in low fire in a non stick frying pan with the olive oil.
- Peel the tomatoes and slice them. An easy way to peel a tomato is to make a slight cut, in a shape of a cross, on the top of the tomato and put it in boiling water for around 30 seconds. After that, cool it properly under cold water and you should be able to pull the skin off easily.
- When the onion is soft, add the sliced tomatoes. Season with oregano, salt and pepper.
- Let it cook slowly until the tomatoes start smashing easily under the pressure of the spoon. You can use a smasher or even a food processor in case you wish to get a smoother sauce. I went with the smasher only since I like to find some bits in the sauce.
Pizza Topping (for 2 pizzas)
- 2 mozzarella cheese balls
- around 60 g of large chorizo or ham slices
- fresh basil leaves
- 10 black olives
- 1 tbsp of grease
- dried oregano
- Start by slightly greasing the tray or the plate in which you will be cooking the pizza. Spread the dough with your hands in order to occupy the desired tray/plate.
- Cover the base of the pizza with the sauce. Sprinkle with some oregano.
- Put the basil leaves on top of the sauce making sure you distribute them evenly.
- You can decorate your pizza with as many ingredients as you like and with several type of cheeses. I present here my two options.
- For the first pizza I simply broke one mozzarella cheese ball into pieces, spread it over the pizza, and sprinkled with some oregano.
- For the second pizza I used some large slices of chorizo, covered with pieces of the mozzarella cheese ball, and decorated with the olives.
- Put the pizzas in a preheated oven at 180-200ºC until the dough is cooked (you can check it by looking at the crust around the pizza or even pressing it gently with your fingers).