1,5 deciliters of lukewarm water
15 grams of fresh yeast
1/4 teaspoon of sea salt
1 tablespoon of olive oil
About 3,5 deciliters of flour
1-2 table-spoons of olive oil
2 cloves of garlic
1 table-spoon of chopped fresh basil
1 can of chopped tomatoes
1 table-spoon of chopped fresh oregano
1 yellow onion or 3 spring onions
2 tea-spoons of sugar
Salt and pepper
1 yellow onion
300 grams of fried mince
1 yellow onion
Making Homemade Pizza Italian Style
Crumble the yeast into a baking bowl and add lukewarm water oil, salt. Add flour a little at a time while stirring, wooden spoon works well for this. When the dough starts to release the bowl put it on your kitchen counter with some flour. Start adding some flour while kneading the dough. I use a special technique that I learnt from watching river cottage. You push the dough down and away from you and roll it back. You add flour until the dough releases your hand when its rolled back into your hand. Look at this video at 0.38 on. It also shows you how to shape it when it is done. Basically you do as they do when the dough is kneaded well. You fold the dough in to the middle clockwise, flip it round and start shaping it in your hands until it’s a perfectly round ball. The rounder the ball the better it rises. Add the dough back into you baking bowl. Pull over a plastic bag and close. Put somewhere warm and cosy until it is doubled in size. If your kitchen is freezing it helps to add some warm water to your kitchen basin and rest it there.
While the dough is rising, you have time to start on your tomato sauce. This sauce also depends on the topping you add to it. I will suggest three different kinds underneath, and yes I tried them all, and they are lovely. I think my favourite is the one with Serrano ham. It’s all up to you, and what your fridge contains really. In any case you start chopping your onion(s) garlic and basil and add them to a frying pan with warm olive oil. Fry until yellow in colour before adding a can of chopped tomatoes. Season with salt and pepper and add chopped oregano and sugar. Leave to boil on low heat, so that some of the fluid is cooked in.
Tip: Don’t add all the toppings to the sauce but also sprinkle some on top of the pizza, followed by grated cheese of your liking.
The dough should be ready when you have finished contemplating what to put on it. Take it out of the bowl and bake to your baking surface. Add some flour to both sides and lay it down. Please, please acquire a rolling-pin for this bit, it will make your life so much easier. (If you don’t have one, mamma mia, use a wine bottle, washed of course). Works like a charm, except it takes twice as long :) Now you use the rolling-pin and depending if you have one of those fancy baking stones or like me just a baking tray with baking paper, make it round or rectangular. Don’t let it stick to the baking surface, it won’t if you kneaded it properly and added some flour to both sides. If you have a baking tray, with baking paper, there is a smart trick, that I will let you in on. After you put the dough on the paper, transport the paper and dough back to your baking surface and roll the dough on the paper, this ay you get it thinner and all the way into the edges. Make a smooth transport back onto the tray and add sauce and the toppings of your choice. Oven needs to be warmed up to 275 degrees Celsius, before you put the pizza in! In the middle it goes and 10 minutes should do the trick!