Easy Traditional Italian Pizza
Ingredients:
Dough
1 kilogram unbleached white or wheat flour
1 cube of fresh yeast
1 pinch of salt
1 pinch of sugar
1.5 cup of warm water
Topping
I bottle of tomato sauce
extra virgin olive oil
grated mozzarella cheese
pitted black olives (optional)
ham (optional)
Making pizza is a two step process. The more the dough has time to rise the better the pizza will be. I like to make the dough in the morning and then by dinner time I can make and cook the pizza. The dough can be made even one day prior and stored in the refrigerator but I usually like to make the pizza the same day.
To make the dough, take a large bowl and pour the flour into the bowl. Take a small pan or pot and put the water and the yeast inside making sure to stir the yeast. This should be on a small flame because the water should not get hot but only lukewarm. This is to activate the yeast. When it is lukewarm you can pour it into the flour and begin kneading the dough. Add a pinch of salt and a pinch of sugar. Continue to knead the dough and add additional water if necessary. The consistency should not be watery or sticky. Continue to knead the dough until you feel that your fingers are not sticking to the dough and the dough is not sticking to the bottom of the bowl. IF necessary add a bit more flour under the dough to remove the stickiness to the bowl. Continue to knead. Once you have the right consistency, cover with a wet large tablecloth so the dough has warmth. Leave out on table or kitchen counter. Do not put in refrigerator. Let rise all day and at least 4-5 hours.
While dough is rising you can prepare your oven pans. I like to butter them so the pizza will not stick to them. I butter them and then after the dough has risen I take pieces of the dough and place in centre of pan and begin delicately extending the dough to the edges of the pan without tearing the dough. I like a thin pizza so I make sure it is evenly extended to the edges. if you do tear, just delicately pinch back the dough to cover the tear.
Once you have extended your dough in the pans, take the tomato sauce which you have mixed with a bit of olive oil and salt and spread thinly the sauce with the back of the spoon to cover all the dough. Then sprinkle the mozzarella cheese on top and if you want any other optional toppings like olives, ham, artichokes, etc.
Bake in centre of preheated oven at 200 degrees Celsius for 25 minutes. Enjoy!
Ingredients:
Dough
1 kilogram unbleached white or wheat flour
1 cube of fresh yeast
1 pinch of salt
1 pinch of sugar
1.5 cup of warm water
Topping
I bottle of tomato sauce
extra virgin olive oil
grated mozzarella cheese
pitted black olives (optional)
ham (optional)
Making pizza is a two step process. The more the dough has time to rise the better the pizza will be. I like to make the dough in the morning and then by dinner time I can make and cook the pizza. The dough can be made even one day prior and stored in the refrigerator but I usually like to make the pizza the same day.
To make the dough, take a large bowl and pour the flour into the bowl. Take a small pan or pot and put the water and the yeast inside making sure to stir the yeast. This should be on a small flame because the water should not get hot but only lukewarm. This is to activate the yeast. When it is lukewarm you can pour it into the flour and begin kneading the dough. Add a pinch of salt and a pinch of sugar. Continue to knead the dough and add additional water if necessary. The consistency should not be watery or sticky. Continue to knead the dough until you feel that your fingers are not sticking to the dough and the dough is not sticking to the bottom of the bowl. IF necessary add a bit more flour under the dough to remove the stickiness to the bowl. Continue to knead. Once you have the right consistency, cover with a wet large tablecloth so the dough has warmth. Leave out on table or kitchen counter. Do not put in refrigerator. Let rise all day and at least 4-5 hours.
While dough is rising you can prepare your oven pans. I like to butter them so the pizza will not stick to them. I butter them and then after the dough has risen I take pieces of the dough and place in centre of pan and begin delicately extending the dough to the edges of the pan without tearing the dough. I like a thin pizza so I make sure it is evenly extended to the edges. if you do tear, just delicately pinch back the dough to cover the tear.
Once you have extended your dough in the pans, take the tomato sauce which you have mixed with a bit of olive oil and salt and spread thinly the sauce with the back of the spoon to cover all the dough. Then sprinkle the mozzarella cheese on top and if you want any other optional toppings like olives, ham, artichokes, etc.
Bake in centre of preheated oven at 200 degrees Celsius for 25 minutes. Enjoy!
