14 November 2012



400 g flour
25 g fresh yeast
200 ml warm water
2 tbsp olive oil
1 tsp salt
1 tsp sugar
1-1,5 kg tomato
3-4 cloves garlic
olive oil
1 tsp sugar


dissolve the yeast in some warm water, stir in sugar and leave for a few minutes. put the flour in a bowl, make a well in the centre and add the yeast mixture, salt and olive oil. draw in the flour from the edge of the well, stirring and adding the rest of warm water gradually, until a soft dough forms  (you may need to add some more water or flour). knead the dough on the floured work surface for a few minutes until it is smooth and elastic. roll it into a ball, transfer to a clean, lightly oiled bowl and cover with a towel. let it rise for at least 1 h in a warm place.

while the dough is rising, cut tomatoes into small cubes, place them in a medium size pot, add some water, minced garlic and sugar. bring to boil, and simmer for 45 min stirring occasionally. add spices and herbs and simmer for another 15 min.

preheat the oven to 220 degrees C.
turn the dough back onto a floured surface, punch it down and cut into 3-4 equal portions. form each portion into a ball and roll it around on your work surface under the alm of your hand until it feels smooth and firm. roll out the dough into very flat discs and line it on the backing paper. spread the tomato sauce over the pizza in an even layer.
(you may also arrange any of the additional toppings - for example zucchini).
place the pizza in the hot oven and bake for around 10 min or until the crust is brown. 

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