Who does not like pizza? Well, yeah, it might happen that there are people that do not like pizza out there, but I do not know them ;).
The best pizza I ate was, surprise, surprise, in Italy, to be more specific, in Napoli: thin crust with fresh tomatoes and rucola. Delicious. Simple. Perfect. You cannot find something like this in the supermarket…
I do not make pizza at home very often – I am ashamed to say that I, most of the times, buy it frozen from the supermarket and throw it in the oven or buy it warm and ready-to-eat from the pizza shop at the end of my street. Yeah…what can I say? It is so easy to make, there is no need for fancy tools and it is 10 times tastier just because it is made by you – so, yeah, I blame the lack of time (it is good that I have something to blame :))
Enjoy it with a smile! 🙂
- YIELD: 4
- 7 g quick-acting yeast or 30 g fresh yeast
- 1 tbsp caster sugar
- 500 g flour, Type “00”, plus extra for dusting
- 1 tsp fine salt
- 2 tbsp olive oil, plus extra for greasing
- 400 g can of good quality plum tomatoes
- 1 tbsp olive oil
- 1 tbsp dried oregano, plus extra to serve
- 1 tsp fine salt
- 1/2 tsp peperoncino or cayenne pepper
- 200 g freshly grated mozzarella cheese
- 3 toppings or your choice (i used pepperoni, red bell pepper, olives and rucola)
To make the dough, dissolve the yeast and sugar in 250 ml warm water and allow to rest for about 10 minutes or until bubbles form at the surface of the mixture.
Mix the flour and salt together in a bowl. Add the oil and bring together into a smooth dough.
Turn the dough onto a floured surface and knead until it has an elastic, smooth texture. If the dough sticks to your hands, add a little extra flour. Place the dough back into the bowl and cover with a damp towel. Leave it in a warm place for about 30 minutes to 1 hour, until it has doubled in size. Meanwhile, preheat the oven to 250°C.
In a food processor, blend the tomatoes with the oil, oregano, salt and cayenne pepper. Get the mozzarella and the toppings ready and grease 2-4 baking trays (depending on their size) with a little oil.
When the dough is ready, divide into 4 and knead each of them until smooth. If not using immediately, keep them covered with cling film or a damp towel for up to 2 hours. On a floured surface, roll each of the balls of dough to fit the baking trays. The dough should be thin as a cardboard. Transfer the pizza base to the trays.
Place a ladleful of the tomato sauce in the centre of each base and spread towards the edges, leaving a 1 cm edge for the crust. Sprinkle each pizza with grated mozzarella and the toppings.
Place in the hot oven and cook for about 15 minutes, until the base is cooked and golden.
For serving, sprinkle some oregano or rucola salad.