A lot of people always asked me for my pizza recipe. Not really measuring the ingredients, it was hard to give it to them until I encounter the Jamie Oliver one. Mine dough stays usually a wee bit more soft that’s all, so here we go!!!
Ingredients:
For 6 to 8 medium size pizzas: (Italian bases)
- 1 kg white bread flour or Tipo ’00’ flour, or 800g strong white bread flour or Tipo ’00’ flour, plus 200g finely ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7 g dried yeast sachets
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
- 650 ml lukewarm water
Preparation:
1. Mix the dry ingredients together.
2. Add the lukewarm water and the 4 spoons olive oil. Mix well until forming a smooth ball of dough. Put the dough in a large flour-dusted bowl. Cover it with a cloth and place it in a warm room for about one hour until the dough has doubled in size.
3. Knead it around a bit to push the air out with your hands – this is called knocking back the dough. Divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Roll the tiny ball into rough circle, transfer it to a olive-oil-rubbed and flour-dusted pizza pan. Layer it with a tomato sauce.
Here a recipe of our home tomato sauce:
2 tins (500 gr)
of full tomatoes
2 onions
2 tablespoons of olive oil
thyme, origano, bay leaf, salt, pepper, sugar.
Fried the onion slowly in the oil, when translucent add the tomatoes cut in dice, let it boil then lower the heat, add the salt, pepper, thyme, sugar, bay leaf, oregano. Stir time to times. Let it cook slowly for around one hour.
4. To finish your pizza add grated cheese (emmental or gouda or cheddar if you like) and the toppings of your choice (salami,or ham & pineapple, or tuna and onion, or goat cheese and honey etc.). Put in the oven for around 10 min.
Bon Appétit!!!
Magie des sens 