How to Make Homemade Pizza
Hello there. Let's try something new but easy. Do you like pizza but you don't know where to start? Then you are at the right place and today I am going to show you how to make simple homemade pizza.
Ingredients for 2 pizza bases:
- 1lb (450g) white strong bread flour
- 1teaspoon salt
- 2teaspoon dry fast action yeast
- 3tablespoon olive oil
- 7.6 fl oz (225ml) water, (lukewarm recommended)
For one pizza toppings (you need for 2):
- 2oz (60g) peppered salame, (or similar recommended)
- 3oz (85g) mushroom
- 3oz (85g) grated cheese, (cheddar, gouda, emental, etc.)
- 2 tomatoes
- 1 - 2 teaspoon dry oregano
- 1/2 teaspoon grinded black pepper
- tomato ketchup, and chopped olives
How to make simple pizza dough:
Get a large bowl. Sift flour into the large bowl. Add the salt, dry yeast and mix together.
Then add olive oil, lukewarm water and mix together again until the mix starts holding together. After that use your hands and knead it for another 10 minutes to make the dough soft without lumps.
Then put the finished dough on a small bowl, cover it with a cling film and leave it to rest in the fridge overnight. It helps that pizza will not rise too much when we start to bake. We are not making bread.
Pizza dough ready to use...
Take the dough from the fridge, put it on a floured surface, cut it in two half and make two pizza bases approximately 4 - 5 mm thick. For better put the pizza base on a wooden pizza peel paddle sprinkled with flour or a baking foil.
Now start the topping depends on your taste and preferences...
Spread the base some tomato ketchup, then cover it with thin slices of mushroom, tomato, hard dry salami, and chopped olives.
Then a finishing touch sprinkles it with grated cheese, some dry oregano, and ground black pepper.
Put your pizza stone or baking sheet to the oven and preheat it to 450°F /230°C.
Then bake the pizza approximately for 10 minutes (or more, depends on the topping thickness) until the pizza dough turns golden brown.
So, that's it.
Enjoy your food and see you next time.
© 2019 John Freez