Pizza. Oh dear Pizza. I even wrote your name with a capital P. I could eat you everyday. But, oh, well…
My ideas for pizza toppings can be endless. However, I love the old classic – Pizza Margherita. Mozzarella and tomato sauce are perfect for this home made pizza dough. I can not imagine the world without a slice of pizza. And because I love everything home made, I choose to make my own pizza dough as well as to put my own pizza toppings. Because I don’t like basil, I put oregano instead.
This is a foolproof pizza recipe that everyone should have and know how to make.
- 3 + 1/2 cup of flour
- 1 + 1/3 cup of warm water
- 1 tablespoon of honey
- 1 teaspoon of salt
- 3 tablespoons evoo
- 1 packet of instant yeast or 40 grams of fresh yeast
Prep: Stir in the honey and yeast in the warm water. Let it rise for 10 minutes. Sift the flour in a large bowl and add the salt. Stir to incorporate the salt into the flour. After 10 minutes, add the yeast mixture. First, stir with a wooden spoon to combine all together and then kneed with your hands. Kneed the dough for 10-15 minutes or until bouncy and elastic. At the end, incorporate the evoo, cover with towel and let it rise for 1 hour or until doubled in size.
- 1 tin of canned tomatoes + water
- 2 large chopped onions
- 4 cloves of garlic
- salt and pepper
- oregano, mint and basil
Prep: Put some evoo in a large pan. Add the chopped onions and garlic. Cook them until soft. Add the liquids – tomatoes and water, season with dried herbs, cover with a lid and cook for 20 minutes or until the sauce is thick. When the sauce is done, let it cool.
When the dough has risen, divide it into 4 equal balls and shape them directly into the pan that you’ll be baking the pizza. Put few ladles of the sauce in every pizza dough and add mozzarella on top. Bake them into a very hot and preheated oven until the crust is golden brown. At the end, if you like, add some fresh basil leafs on top of the pizza.