Here you have a homemade pizza recipe that really works! It’s the basis for any other pizza flavour you may want to prepare. With this recipe, I prepared half dough with the traditional tomato and mozzarella topping, and the other half with onions.
It’s very satisfying to prepare a good pizza as everybody loves pizza. I used my bread machine to knead the dough, but it is doable using your own hands as you don’t have to work it that hard.
I learned this recipe during a one morning lesson with a hotel chef, about pizza and focaccia. I then tried it at home adjusting the quantities for my own taste. He gave us a very important tip: never use baking paper when baking pizza or focaccia. Use oil that will give that crispiness we love so much.
Another important thing: never mix brewer’s yeast with salt. As I wrote on focaccia recipe post, melt the yeast into the water and, separately, put the salt and sugar inside the oil. The oil mixture will be added later while kneading the dough.
I was very satisfied with the result, as it came exactly as pizza al taglio, those pizza pieces you can find in whole Italy, where you buy it in square pieces, the seller wraps it with a napkin and you eat by the street. I used to be fond of it when I arrived here in Italy. My sister loves it too – and I did send her a photo as soon as I ate it and felt the same flavour.
When you add the mozzarella, you can add ham, capers, anchovies or whatever you prefer to dress your pizza.
A recipe that will satisfy you and your family
675 gr of all purpose flour
15 gr of baker’s yeast
450 gr of water
2 teaspoons of salt
1/2 teaspoon of sugar
7 tablespoons of extra virgin olive oil
100 ml of tomato sauce
oil for the pan
fresh basil leaves
- Put the flour on your working surface or into the bread machine bowl.
- Add the water where you have melted the yeast and work the dough until it becomes uniform.
- Add little flour if needed (the humidity of the air may vary this quantity).
- Add the oil you have previously mixed with the salt and the sugar and work until it absorbs all.
- Put oil in the middle of the pan – this recipe is enough for two 35x25cm/13.7×9.8in pans.
- Using your palms, enlarge the dough to cover the whole pan (having put the oil in the middle, as you enlarge the dough, the oil will follow).
- Cover it with plastic wrap and let it rest for about one hour.
- Pre-heat the oven to 220°C/428°F.
- To prepare the traditional pizza, add the tomato sauce and spread it all over the pizza, except the borders.
- Put it into the oven and let it color on the borders.
- Take it out from the oven, add mozzarella cut in small cubes, basilico leaves and oregano.
- Put into the oven again until the mozzarella melts.
- Buon appetito!