Pizza
History
The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in history.
A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1 packet dry yeast (7g)
- 3/4 cup warm water
For the Topping
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese
- Your choice of toppings (pepperoni, veggies, olives, etc.)
- Fresh basil leaves (optional)
- Dried oregano
Cooking Utensils
Instructions
Activate Yeast
Mix warm water + sugar + yeast. Wait 5 to 10 minutes until foamy.
Make Dough
Mix flour + salt + oil. Add yeast water and stir until a rough dough forms.
Knead
On a floured surface, knead 8 to 10 minutes until smooth and elastic.
Let Rise
Put in a bowl, cover, keep warm 1 hour until doubled in size.
Make Sauce
Sauté garlic in oil, add tomato puree, salt, pepper, oregano; simmer 5 to 7 minutes. Cool.
Prep Toppings
Slice toppings thinly so they cook evenly.
Shape Dough
Punch down, stretch or roll to ½ cm thickness, place on pan or parchment paper.
Assemble
Add 2 to 3 tbsp sauce, cheese, toppings, extra cheese, and oregano.
Bake
Preheat oven to 220°C (430°F). Bake 12 to 15 minutes until golden and cheese bubbles.
Serve
Rest 1 minute, slice, and enjoy!
Video Tutorial
Pro Tips
Temperature Control
Use warm water (not hot) for yeast activation - around 105°F (40°C).
Rising Time
Don't rush the rising process. Good dough needs time to develop flavor.
Hot Oven
Preheat your oven thoroughly for the best crust development.
