How To Make Pizza

To make delicious pizza we will need these ingredients.

Preparation for pizza recipe

1.  Bring yeast, flour, and sugar (or maple syrup) to room temperature. I generally keep all of these out of the fridge an hour before making the dough. for delicious.

2. First pour half a cup of lukewarm water into a large mixing bowl. Dip your finger in the water to check if it is just warm & not hot. Hot water will kill the yeast and won’t let the pizza dough rise. An ideal temperature of water is 40 to 43 C- 105 to 110 F. If you live in a very cold place, just warm up your bowl first. Next, pour warm water.

proof yeast

3.  Add 1 teaspoon yeast (3 grams) to the warm water. You can use instant yeast or active yeast. More details are in the tips section below. If you prefer to go with low yeast and let it rise slowly, then add only 1/3 teaspoon of yeast (1 gram).

4.  teaspoon raw sugar or maple syrup. Avoid using refined white sugar.

5. Stir it gently. Allow this to rest undisturbed for 10 to 12 minutes.

6.  The mixture must turn frothy and bubbly. With instant yeast it won’t turn very frothy but will still froth to a minimum and you can see the yeast bubbling up.

if you fail to get a frothy mixture, do not proceed further with this yeast. It is inactive. So just discard this. Start again with fresh warm water, yeast, and sugar Repeat the step from 1 to 4

make pizza dough

7.  When the yeast rums are frothy, add 21/2 cups flour (300 grams), 1/3 teaspoon salt, and 11/2 tablespoon olive oil to the mixing bowl. Here 1 have wsed organic unbleached all-purpose flour. You can also use 1 cup oil-purpose flour and 11/2 cup fine wheat flour.

8.  Mix all of them to form a dough. You will need more water (about 2 to 3 tsp) So add a little at a time until it forms a smooth and soft non-sticky dough. If the dough is sticky then you may sprinkle some flour.

9.  Kneed the dough for 5 mins. Use the heel of your hand to press down the dough against the kitchen counter/worktop and roll the pizza dough across. Next, fold it. Repeat this for 4 to 5 minutes. At the end, pizza dough should be soft and when you poke it with your finger, it should dent and bounce back slowly. This is the indication of the dough being ready.

proofing dough

10.   Shape it ot form a ball and apply a thin layer of oil to prevent the dough from drying up. Also, grease your bowl with some oil.

11.  Cover the bowl with a moist napkin or lid. Rest at room temperature until the dough rises and doubles in size.  An ideal temperature for rising dough is 26 C (80 F) to 32 C (90 F).

Make pizza sauce

1  To begin with pireee 400 to 500 grams of tomatoes in a blender. Heat 11/2 tablespoons oil in a pan and add 2 finely chopped garlic cloves (about a tablespoon). Fry garlic a bit until a nice aroma comes out for a minute Then add 1 teaspoon red chilli flakes.

Pour the tomato puree. Add 1/4 teaspoon salt and 1 teaspoon sugar. Give a good stir.

3.  Cover the pot partially and simmer until the tomatoes cook down and reduce to a thick consistency. Be careful at this stage as the piree splashes a lot. Occasionally reduce the flame and give a good mix.

4.  When the mixture thickens to a sauce-like consistency, add 1 teaspoon Italian herb and 1/2 teaspoon crushed pepper. Taste test this and add more herbs, pepper, or salt as needed.

4.  The consistency of the sauce has to be thick and spreading consistency. It should not runny otherwise the pizza will be soggy and wrt beneath the cheese. cool this completely and transfer it to a jar if using it later.

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