Wednesday, November 4, 2015
I have to say, I do not have the best track record with pizza dough. We've had some bad ones since I started trying to make them. The kids and my husband have been very supportive and optimistic, and it seems to have paid off, as this latest attempt actually turned out alright!
300g flour ( I just used plain this time )
1 teaspoon instant yeast
1tablespoon olive oil
Mix, knead for 5 minutes. Cover and let raise.
Pizza Sauce (ala Judit Stahl and recommended by Adrienn :))
Half the amount is enough for the two pizzas we made, but I'd rather have some extra pizza sauce at home than half a carton of passata)
400g passata (one pack)
2-3 garlic cloves
two pinches of oregano/basil
2 tbs olive oil
1 tbs tomato puree (sometimes I omit this)
pinch of sugar
Just mix until they come together as a smooth sauce. Waited about half an hour for the dough to raise a little bit
I preheated the oven to 220 degrees Celsius and alsp preheated to bake trays(, as I have had problems with the dough being undercooked in the past...)
We made two bases, being careful not to make them too thin, (approximately 1 cm) (another issue I have had...)
Put bases into the oven for about 2 minutes.
Took them out of the oven, smeared them with sauce grated cheese, sausages and fresh basil.
Note: I had some left over pizza sauce (about half). It lasts for a week or so in the fridge and it is a great sauce for quesadias or grill cheese sandwiches. In fact, I sometimes make quick and easy mini pizzas from English Muffins with this sauce!