I have a couple of recipes for pizza dough and they are all different. This one is for a very very thin pizza. Semolina helps greatly here since it makes the dough very springy and easy to work with. Of course we all know it’s practically impossible to make the real thing without pizza oven at home but I’m quite happy with this recipe and I think it comes as close to a pizza as it can when working with only what you have available at home. There is also some fun factor for me, I just absolutely enjoy kneading this dough. It somehow makes you feel like a k >
- 2 1/2 cups flour
- 2 teaspoons dry instant yeast
- 1 spoon semolina
- 1 spoon olive oil
- 1 spoon soft unsalted butter
- 1 1/4 teaspoon salt
- 1 teaspoon sugar
- 2 spoons milk
- 1 cup lukewarm water
This is as easy as it gets, just plop all the ingredients into one bowl and knead for around 15-20 minutes. You may think it’s crazy long but you will see for yourself how the dough develops and changes its texture. Just turn on your favorite TV programme, sit in a comfy armchair, knead and enjoy the moment. Then cover the bowl with some cloth and let your dough rest at room-temperature for a minimum one hour. Then press the top of the dough a little bit to de-gas it and leave covered again for another 15 minutes. Divide the dough into two portions. I form my pizza quite unconventionally into a rectangle, just because I want to get biggest size possible yet still fit it in my oven. So from this amount of ingredients you should get 2 extremely thin rectangle pizzas (28x32cm in size). You can roll the dough with a rolling pin but once you get the size you almost want, forget the rolling pin and finish it off with your hands. Just stretch it a bit and toss once or twice. It will make incredible difference. Ideally you can just work the dough with your hands all the way by tossing it and turning and stretching. The dough should become so thin you can practically see the world through it.
Once the dough is formed and ready, spread some tomato sauce all over it and add your favorite pizza topping. It’s good not to over do it with the amount of things you throw on top of your pizza. Keep the taste simple. For example for this pizza I used parmesan cheese, mozzarella, mushrooms, cherry tomatoes and some green olives. When the pizza was ready I also sprinkled fresh basil on top, that tiny herb will add another dimension to your pizza.
Once your pizza is ready to go to the oven let it rest another 5 minutes. Then put in pre-heated oven. And I mean the oven should be blazing hot, pre-heat it minimum 30 minutes before you put your pizza in. Bake for 5-10 minutes at 250C.
If you don’t know how to prepare a tomato sauce here’s a quick recipe:
- 3 tomatoes
- 2 cloves of garlic
- dries basil
- dried oregano
- salt and pepper
- 1 teaspoon tomato puree
- olive oil
Peel and chop the tomatoes. Heat some olive oil on a pan and add tomatoes, then grated garlic and all spices. Cook until the sauce reduces. Then add 1 teaspoon tomato puree and wait till sauce thickens. Blend it all up. Cool before spreading on your pizza.
Recipe takes part in this contest (secondi piatti):