Here’s something that will make up for me not writing for the last few weeks. A pizza we made from scratch. Yes, from scratch with the dough and everything. It was really fun and the result was absolutely delicious and healthy. I have been dying for a nice pizza lately, especially that I’m on a strict diet that I can’t seem not to break. This pizza was perfect for the circumstances: light and thin dough – replacing the quantity of bread I can eat, mozzarella (replacing the amount of cheese I can have), tomatoes and fresh basil. That’s it. Nothing more, nothing less. The thing that took most of our time was the dough, and kneading it was a whole other story, but we made it. And from now on, I don’t have to visit Italian restaurants anymore to get my pizza needs satisfied. From now on, I will bake them myself. Even make a lot of dough and store it in the freezer to have an express pizza whenever we feel like it. I think it’s the best way to know what you eat, and enjoy eating it.

Attention! Plan to make the pizza dough a few hours in advance of your meal. Just because you have to wait for it to inflate. 


Follow me for more explanations.

For 4 simple Pizza Margherita, you will need:

For the dough:

2 teaspoons of active dry yeast
0.5 teaspoon sugar
250 ml lukewarm water
375 g plain (all-purpose) flour
1 teaspoon salt

For the garnish:

Fresh mozzarella (in water) cut in slices
Cherry tomatoes
Fresh basil leaves

Olive oil

You will also need water-absorbent paper (you can find it in any supermarket)

1) Prepare the dough: 

In a bowl, mix the yeast, sugar and water, then set aside for 5 minutes until bubbles appear on the surface – meaning the yeast has been activated. 


In another bowl, place the flour and the salt and make a hole in the middle. Add to it the yeast mixture and mix together with well-floured hands until a dough forms. 


 

Knead the dough on a floured surface until smooth and elastic, then divide the dough into 4 equal balls. 

Place the 4 balls on a lightly floured tray and cover with a clean, damp cloth, and set aside until the balls have double in size (this takes approximately 30 minutes)

2) Meanwhile, cut the mozzarella balls into slices and place them between 2 water-absorbent papers until dry

3) Place a tray in the oven to let it heat for at least 30 minutes

4) Cut the cherry tomatoes in 2, and press them against a strainer to remove all their water

 5) Take each dough ball and press it into a round and roll it on a floured surface until you obtain the flat round pizza dough form you wish to have


6) Spread your toppings on the bases: mozzarella, tomatoes and fresh basil leaves, topped with olive oil (spicy olive oil if you are spicy lovers) and place the pizzas on the preheated tray

7) Bake for 10 to 12 minutes, or until the pizzas look crisp and golden 


You can of course choose other toppings that you love, like garlic, parmesan cheese, and spicy olive oil.




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