It's not as fast as ordering, but a lot healthier, and the taste is worth it. You can make the dough in a breadmaker, and the recipe for that is on the page of the White Mediterranean Pizza.
Dough:
- 150 g white spelt flour
- 50 g unbleached semolina flour
- 1 dl lukewarm water
- 3/4 tbsp unrefined cane sugar - 4 g
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dry yeast - 2 g
Sauce:
- olive oil
- 1 onion
- 2 cloves of garlic
- 360 g tomato sauce, 18-20%
- 7 unrefined cane sugar
- 2 g oregano
- 1/2 tsp ground hot chili pepper
- white pepper
- salt
- 2 tsp dried parsley
- 1 tsp balsamic vinegar
Toppings:
- 100 g black forest ham
- 140 g corn (I use canned)
- 190 g mozzarella
- 100 g smoked cheese
Start the dough in the morning, if you're having pizza for lunch.
For the dough, wake up the yeast with some lukewarm water and cane sugar. Mix the yeast together with the sugar, then slowly mix in some water. Let the mixture rest in a warm place covered down, until it comes up and bubbles.
Mix together all the other ingredients for the pizza dough, except for the water, and when the yeast is ready, mix it in. Add lukewarm water gradually, and work the dough together with your hands. When it has a smooth texture, leave it to rest in a warm place covered with a cloth for about 45 minutes. Then knead it, and leave it to rise some more. Repeat about three times. In Italy, they sometimes keep doing it for at least 12 hours.
Preheat the oven to 428 F (220oC).
For the dough, wake up the yeast with some lukewarm water and cane sugar. Mix the yeast together with the sugar, then slowly mix in some water. Let the mixture rest in a warm place covered down, until it comes up and bubbles.
Mix together all the other ingredients for the pizza dough, except for the water, and when the yeast is ready, mix it in. Add lukewarm water gradually, and work the dough together with your hands. When it has a smooth texture, leave it to rest in a warm place covered with a cloth for about 45 minutes. Then knead it, and leave it to rise some more. Repeat about three times. In Italy, they sometimes keep doing it for at least 12 hours.
Preheat the oven to 428 F (220oC).
While the dough is rising, prepare the sauce.
Dice the onions, and caramelise it on olive oil in a tall pot. When it's almost ready, add the garlic put through a garlic press. I always press the garlic over the pot. When they're ready, add the tomato sauce. Use a thick sauce that has no seasonings or anything in it. If you use a thinner sauce, add less water. Add enough water to make it thick enough for a pizza sauce. You can boil off some of the water, if you add too much. Cover it, and bring it to boil. Add the seasonings and the vinegar, then let it cook some. Make sure to cover it, when you're not doing something, because it does spit.
When the sauce is ready, knead the dough for the last time, and roll it out to fit into the baking tray. Spread olive oil on the dough, and put it into the oven for 10 minutes.
You can add a lot of things to it. I love mixing at least two kinds of cheese on it. I cut the mozzarella up, and grate the smoked cheese.
After 10 minutes take the pizza base out of the oven. Spread the tomato sauce on it, add the ham, then the corn. Put the mozzarella slices on it, and fill in the space between the slices with the grated cheese. If you have enough, even cover the mozzarella.
If you have some left-over sauce, then you can use it instead of ketchup.
Put the pizza back for about 15 more minutes. Check with a fork, if the middle is baked through.
Dice the onions, and caramelise it on olive oil in a tall pot. When it's almost ready, add the garlic put through a garlic press. I always press the garlic over the pot. When they're ready, add the tomato sauce. Use a thick sauce that has no seasonings or anything in it. If you use a thinner sauce, add less water. Add enough water to make it thick enough for a pizza sauce. You can boil off some of the water, if you add too much. Cover it, and bring it to boil. Add the seasonings and the vinegar, then let it cook some. Make sure to cover it, when you're not doing something, because it does spit.
When the sauce is ready, knead the dough for the last time, and roll it out to fit into the baking tray. Spread olive oil on the dough, and put it into the oven for 10 minutes.
You can add a lot of things to it. I love mixing at least two kinds of cheese on it. I cut the mozzarella up, and grate the smoked cheese.
After 10 minutes take the pizza base out of the oven. Spread the tomato sauce on it, add the ham, then the corn. Put the mozzarella slices on it, and fill in the space between the slices with the grated cheese. If you have enough, even cover the mozzarella.
If you have some left-over sauce, then you can use it instead of ketchup.
Put the pizza back for about 15 more minutes. Check with a fork, if the middle is baked through.
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