Yes, I am aware that there are 3 more pizza recipes in this humble blog, and I do know that 3 is more than enough, but I just have to give another one, I just cant help it. This one is so good simply because it is easy to make, and the final result always turns out great. Nothing complicated here, just some plain and good pizza recipe.
If the pizza looks to thin to your taste- don’t worry! you could make it any way you like, it will be fine any way.
I have one recommendation about the cheese. If you can`t get any fresh balls of mozzarella, and you are using plain mozzarella (which has great texture, but not a lot of taste), add to it a nice amount of Gauda, it will add the much needed flavor (at least to my taste).
Pizza Dough/ Jamie Oliver- Jmaie at Home (via www.jamieoliver.com)
1 kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
my current favorite tomato sauce for pizza:
after many experiments, I found that pizza sauce made from fresh tomatoes simply does not worth the effort. I make this simple sauce:
Take one 800 gr. can of crushed tomatoes, pour it into a pan, add salt, pepper and chopped fresh basil, bring to a boil and cook for about 30 minutes. Chill and spread one pizza.