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Author Notes: An easy and superb Italian inspired pizza recipe, with a little twist to enhance flavours. Especially recommended for garlic lovers. —matekurti
Makes 3-4 medium sized pizzas
For the pizza dough
- 450 grams all purpose flour (preferably type 00)
- 1 cup warm water
- 7 grams active dry yeast
- 2 tablespoons extra virgin olive oil
- sea salt
For the tomato sauce and toppings
- 300 grams crushed tomatos
- 3 cloves of garlic (essential)
- bunches fresh oregano, finely chopped
- 1 tablespoon sugar
- pinches sea salt
- ground black pepper
- fresh mozzarella cheese
- grated Red Leicester
- grated parmesan
- slices of parma ham / any good quality smoked ham will do
- fresh basil
- fresh rocket (optional)
- In a large bowl, combine flour, olive oil, sugar and salt. Add a sachet of dry yeast into a cup of warm water and stir. Pour the mixture into the bowl and work through. Don't be afraid to use your hands, transfer it onto a floured surface as it starts to get elastic. Form 3-4 small doughs, cover them with a damp cloth and let them rise for a couple of hours.
- As your doughs doubled in size, preheat your oven to its highest temperature possible (285 C / 545 F for mine). (Ideally, your pizzas should take 5-6 minutes to bake.)
- Make the sauce: crush 3 cloves of garlic (given you possess a garlic crusher, which is higly recommended anyway) or very finely chop them. Add them and the other spices to your can of tomato.
- Grab a piece of dough and flatten it, preferably with your hands, Italians would advise you against using a rolling pin. Put it onto a sheet of parchment paper.
- Add the toppings (red leicester really helps, works very well with the garlicky flavour and fresh basil).
- Carefully grab two sides of the parchment paper and transfer it into the oven. The goal is to have an already smoking hot surface to bake your pizza on.
- After 5 or 6 minutes, as the pizza crust gets nicely baked and the colour of the cheese mixture reminds you of an active volcano, your pizza is most likely done. Jo etvagyat!