The Best And No.1 Italian Homemade Pizza:

Why Italian Pizza is the best worldwide?

Ah, Pizza!!!A beloved and iconic dish enjoyed by people all over the world. Pizza originated in Italy and has become a global favorite due to its delicious combination of flavors and versatility. Pizzas origins can be traced back to Naples, Italy, where the Margherita pizza was crested in 1889 to honor queen Margherita of Savoy. The pizza featured tomatoes(red), Mozzarella(white), and basil(green), representing the colors of the Italian flag. There are numerous regional and international styles of pizza. Some popular styles include Neapolitan, New York style, Chicago deep dish, Sicilian, and California style. Each style has its own unique characteristics making them distant and cherished by their respective fans.

Ingredients:

For the Dough:

  1. 4 cups all purpose flour.
  2. 1 & 1/2 teaspoon dry active yeast.
  3. 1 cup warm water.
  4. 2 and 1/2 olive oil.
  5. 1/2 teaspoon salt.
  6. 1 & 1/2 teaspoon organic sugar.
  7. 1 & 1/2 teaspoon cornmeal.

For Pizza Sauce:

  1. 600 grams finely chopped tomatoes.
  2. 3 Garlic clove chopped finely.
  3. 1 & 1/2 teaspoon red chilly flakes.
  4. 1 & 1/2 teaspoon Italian herbs.
  5. Salt 1/2 teaspoon.
  6. 1 Teaspoon blackpepper.
  7. 2 & 1/2 tablespoon olive oil.
  8. 1 & 1/2 teaspoon organic sugar.

For Pizza Toppings:

  1. Mozzarella cheese 300 grams.
  2. 2 & 1/2 cup mixed vegetables sliced(Capsicum, onions, olives, tomatoes, mushrooms).
  3. 1 teaspoon Italian herbs.
  4. 1/2 teaspoon red chilly flakes.

Preparation:

Preparing the dough:

  1. Pour 1 cup Luke warm water to a large mixing bowl.
  2. If your mixing bowl is cold, first warm it up a bit by swirling some hot water in it.
  3. Discard the hot water and then pour Luke warm water.
  4. An ideal temperature of warm water is 40-45 C or 105-110 Fahrenheit.
  5. Dip your finger and ensure the water is warm and not hot.
  6. Then add yeast and sugar.
  7. Stir and set aside undisturbed for 10-12 minutes.
  8. After 15 minutes the yeast mixture should become bubbly or frothy indicating it is active and alive.
  9. If it does not turn frothy by then, the yeast is inactive and cannot be used for the dough.
  10. In this case discard and start a fresh with Luke warm water with sugar and yeast.
  11. When the water turns frothy add flour, salt and oil.
  12. Next mix and make a soft dough adding more water if needed.
  13. Knead the dough very well until soft ad elastic for about 5 to 6 minutes.
  14. To check if it is done, poke it with you finger.
  15. It should dent easily and bounce back slowly this is an indication of the dough being ready.
  16. Apply a thin layer of oil to a bowl and the dough as well.
  17. Keep covered with a moist cloth or a lid.

Proofing pizza dough:

  1. Let it rise at room temperature until it doubles or triples.
  2. An ideal temperature for rising dough is 26 C[80 F] to 32 C[90 F].
  3. Depending on the temperature it will take anywhere from 1-4 hours to rise.
  4. High temperatures will kill the yeast so be cautious.
  5. Let it rise slowly for longer so it develops a good flavor.
  6. During winters, you may proof it in your instant pot on the yoghurt settings[low].

Preparing the Pizza sauce:

  1. Puree or chop tomatoes finely.
  2. To make a sauce, heat oil in a pan and sauté garlic until it smells good.
  3. Then add red chilly flakes and mix.
  4. Add tomatoes, salt and sugar.
  5. Stir and continue to cook covering partially as it splatters a lot.
  6. Cook until the sauce thickens and ease of spreading consistency[not runny].
  7. Add herbs and crushed pepper.
  8. Mix and taste the sauce you may add more salt, herbs and pepper to suit your tastebuds.
  9. Set this aside to cool.

Preparing Veggies:

  1. Bring your choice of veggies to room temperature.
  2. Avoid using cold veggies from the refrigerator as they let out moisture on the Pizza making it soggy.
  3. Rinse and slice or cube the veggies.
  4. Separate the layers of onions.
  5. Avoid chopping them too small or too large.
  6. If using bottled olives drain them to a small strainer.
  7. Grate or cube the cheese and set aside.

How to make pizza:

  1. When the dough rises well punch it a few times to deflate and remove air bubbles.
  2. Transfer the dough to the work area.
  3. Divide to 2-3 portions depending on the size you prefer.
  4. Knead it a bit and gently shape it to round balls.
  5. If the dough is too sticky then sprinkle some flour and knead after this step you may make the pizza or cover the bowl with a cling wrap and refrigerate it for up to 3 days.
  6. When you are ready to make the pizza, preheat the oven to the highest temperature, 220-240 C or 470 F.
  7. For at least 25-30 minutes.
  8. Place a baking tray or a cast iron pan in the middle rack and heat it as well in the oven.
  9. Sprinkle some cornmeal over the pizza tray.
  10. Place the pizza dough over the tray and flatten it slightly.
  11. Add few drops of oil on the dough.
  12. Begin to spread and stretch the dough on the tray with your fingers.
  13. Flatten to a 9 inch thin even base.
  14. Keep the edges slightly thicker than the center.
  15. Spread the pizza sauce as desired, leaving about 1/4inch on the edges.
  16. Layer the grated cheese and then the veggies.
  17. Lastly sprinkle Italian herbs and red chilly flakes.
  18. To finish off top with more cheese if desired avoiding over the veggies.
  19. Place the pizza tray right over the hot baking tray or cast iron pan in your oven.
  20. Bake for 10-12 minutes or until the pizza base becomes crisp, golden and cheesy turns slightly golden.
  21. If your cheese does not turn golden, you can move it to the top rack and bake for another 1-2 minutes.
  22. Slice and serve pizza hot or warm.

To make thick crust:

  1. To make a thick thrust pizza, spread the dough to a slightly thicker base[1/8 inch] with you hands so the sides are thicker than the middle.
  2. Prick the base with a fork 8-9 times randomly so the base does not puff like bread.
  3. If making a thick base and you own a small oven then put the base in the oven without the sauce and toppings bake it for 6 to 8 minutes.
  4. Later top with sauce, cheese, veggies and herbs.
  5. Bake this for about 9-10 minutes.

Servings:

This recipe is for a total of 6 serves.

Nutrition table:

Calories 613kcal
Fat 23g35%
Saturated fat 8g50%
Cholesterol 40mg13%
Sodium 704mg31%
Potassium 542mg15%
Carbohydrates 79g26%
Fiber 7g29%
Sugar 5g6%
Protein 24g48%
Vitamin A 4822IU96%
Vitamin C 21mg25%
Calcium 306mg31%
Iron 5mg28%

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