Homemade Pizza
10 servings
90 minutes
There are many different prejudices around making pizza. They say that in order for the dough to be right, you need a special kneading process, and a professional oven, or at least a special oven that can heat up almost to the temperature of melting metal. In fact, pizza comes in different varieties. Here is the American version: on yeast dough, not too thin, not too thick. You can bake it in any oven. And you don't have to bother with the filling - if you have a jar of olives, cheese and smoked sausage at home , you can get started.
1
Mix warm water with sugar and yeast and let it sit for 5-10 minutes to activate the yeast.
- Water: 300 ml
- Sugar: 8 g
- Dry yeast: 4 g
2
Pour flour into the mixer bowl, add olive oil, salt, and water with yeast.
- Wheat flour: 500 g
- Olive oil: 40 ml
- Salt: 15 g
- Water: 300 ml
3
Knead the dough at low speed using the hook attachment.
4
Transfer the prepared dough to an oiled bowl and cover with plastic wrap. Place in a warm spot for 1 hour; it should double in size.
5
Slice the olives into thin rings.
- Pitted black olives: 50 g
6
Grate the mozzarella on a coarse grater.
- Pizza mozzarella (low-moisture): 150 g
7
The prepared dough can be rolled out with a rolling pin to the size of the baking tray, but it's better to stretch it evenly by hand — this way, more air bubbles will remain in the dough.
8
Transfer the dough to a baking sheet lined with parchment paper.
9
Evenly distribute the pizza sauce over the dough.
- Pizza tomato sauce: 100 ml
10
Place pieces of sausage, olive rings on the sauce, and sprinkle with mozzarella.
- Salami: 100 g
- Pitted black olives: 50 g
- Pizza mozzarella (low-moisture): 150 g
11
Send the pizza to an oven preheated to 250 degrees for 5-7 minutes. The edges of the dough should brown, and the cheese should melt.
