Ingredients (for 5-7 pizzas)
- 1kg flour (don’t use the cheapest brand!!!!)
- 580ml water
- 1 teaspoon (2g) yeast
- 20g salt
- 2 tins of whole tomatoes
- 2 shallots
- 2 cloves of garlic
- Italian herbs (basil, thyme, rosemary, etc.) to your liking
Basically whatever you like. Just make sure you don’t top too much and it’s not too wet.
- Mozzarella cheese
- Parmigiano Reggiano
- Red chili
- Oyster mushrooms
- Fresh tomatoes
Dough method (best to do it 24h in advance)
Mix water + salt and flour + yeast. Then slowly add the water to the flour and knead through. You might need a bit extra/less water depending on the circumstances. When it is all combined, transfer to a flat surface and continue kneading for 10 minutes until the dough is smooth and souple. It can stick a bit, which is no problem. Form a ball by tucking in the bottom.
Put some oil in the bowl with a kitchen towel. Transfer the dough to the bowl and cover with a damp tea towel. Let rise for at least 1 hour, but 24 hours is preferred. It should double in size.
After the dough is risen, divide it into the portions and let it rise for another hour in the fridge. Again, covered with a damp tea towel.
Chop shallot and garlic, fry for a few minutes in a pan. Throw in the tomatoes, crush them using your hands. Throw in the herbs and salt and cook down for about 10 minutes. Let it cool.
Cut your toppings to the desired size. Usually smaller is better than keeping them large. Especially fatty items like chorizo.
Preheat the oven to the highest setting, preferably using a pizza stone. Flour a flat surface area.
Form the dough to a circle, using your hands. Top with sauce and toppings. Bake until the crust is cripy and brown and the toppings are cooked. Takes (depending on your oven) about 5-7 minutes (using pizza cooker), 10-15 minutes (pizzastone in the oven) or longer if you use a regular oven without pizzastone.