Guys, did you know I wrote an e-book “HOMEMADE CRISPY PIZZA“? Yup, I wrote a simple guide to making delicious, quick and healthy pizza including recipes for different kinds of dough (such as traditional, gluten-free, focaccia dough), homemade sauces, and yummy pestos. Learn about exciting meat & seafood, vegetarian and vegan toppings that will make you include pizza into your daily healthy life!It’s available for sale on Amazon.com, worth checking out, promised!
Some days are made for a homemade pizza. Not a salad, not a pasta bowl, a homemade pizza. I have few Italian restaurants around my house I fancy and whenever I’m facing a little “crisis”, I run over there… But let’s face it, white flour with additional sugar in pizza dough (a recipe most restaurants use) is not always welcome. I’m not saying my recipe for pizza is the healthiest one but it’s definitely a “healthier version” with minimum ingredients 😉
After all, long listings in “ingredients” section on a simple bread always made me uncomfortable.
The dough itself can be used as a base for a variety of pizza toppings (as usual), for today’s post I chose the variation of different pizza toppings + a classic pizza margherita recipe topped with mozzarella di bufala.
Preparation 2 hours / Baking 15 minutes
For the pizza dough:
170 grams white, wholewheat or spelt flour
25 grams coarse semolina, plus extra for sprinkling
5 grams dried yeast
1½ tablespoon kosher salt
1 tablespoon olive oil, (not extra virgin) plus extra for drizzling
130 – 150 ml warm water (try to add less water and work with the dough, add more when you see it’s needed)
For the PIZZA MARGHERITA topping:
6 plum tomatoes (if you don’t have time to make a home-made sauce, switch for 180 grams can plum tomatoes)
1 garlic clove, finely chopped (optional)
1 mozzarella di bufala (about 140 grams)
handful basil leaves (some people like roughly torn parmesan shavings on top too, optional – I prefer parmesan cheese on pizza in connection with rucola rather than basil)
To make the dough, mix the flour, kosher salt and dried yeast in a large bowl. Start slowly adding water, mixing all the ingredients well together. You can use a kitchen robot and have it mixed for you, especially if you don’t have much time, however try once or twice using hands instead of a machine, the pizza tastes sweeter 😉
(There are other ways how to prepare a pizza dough, one of them is to take 1 teaspoon brown sugar and mix with yeast & few tablespoons warm water. Leave it to grow and then mix with flour, salt and remaining water. I skipped brown sugar so the method is slightly different, as described above.)
Once you see that the dough is mixed well and not sticky to your hands / mixer, form it inside the by gently rubbing olive oil all around and cover the bowl.
Now, you can either let it sit for approximately 1 hour 30 minutess on the kitchen table or you can leave it overnight in the fridge. In case you leave it overnight, just make sure you take out the bowl outside the fridge and let it sit for an hour in a room temperature.
While the dough is “sitting”, you can make a home-made pizza sauce (if you don’t want to use canned plum tomatoes). Make sure the tomatoes you’re using are plum – their shape is bit “longer” rather than round, the reason why to use these is quiet simple – their texture is better for sauces and they taste “sweeter”.
Take tomatoes, wash them well and make a little X sign on top of each one. Put them in a large pot filled with water and boil for 10-15 minutes. Once out, let them cool off before you peel and squash them into a sauce.
Another sauce is described in my Roasted Tomato Sauce recipe posted earlier.
Now the fun part starts.. or in my case the part when the kitchen shortly turns into a white battlefield.
Take the dough out of the bowl, you should re-shape it like a ball in the size of the large orange, and place it on the surface already sprinkled with flour. Use your hand and fingers to flatten the dough moving from the centre outside, slowly turning dough in a circle with every movement (fun, right?!). Don’t stress too much over all the flour most probably ending on the floor or on your feet, typical…
Once you have a shape looking like a pizza, drizzle the dough with olive oil and add sauce with thinly chopped garlic.
Top with mozzarella di bufala and place in a pre-heated oven 170ºC (340ºF). Bake for about 15 minutes keeping in mind that every oven is different, when making your first pizza check how it looks in the oven from time to time.
Once you take it out, sprinkle with fresh basil leaves & enjoy!
Other PIZZA TOPPINGS may vary from your mood, try improvising and be inspired by these:
The approach is very similar, just switch pizza “base topping / sauce” for cream or extra mozzrella, once baked top with ricotta, rucola and parmesan cheese. Other one you can top with proscuitto di parma and rucola, another with grilled vegetables… There is no limit to your imagination!
Sooooo…. it’s a long description, I wanted to make sure you can picture it even before starting, so here it is in bullet points;
Make the dough
Let it sit
Make a home-made plum tomato sauce
Form the dough into pizza
Top with sauce, garlic (optional) and mozzarella
Bake the pizza
Sprinkle with basil
I know you’ll love what you’ll taste so I’ll just wish you a happy cleaning instead, may it be short! 🙂