July 17, 2017
: 40 min
: 20 min
: 1 hr
: Not Too Tricky
Fresh, homemade pizza is pretty much irresistible!
- 1½ cup (375mL) Warm Water
- 2 Tbsp White Sugar
- 1-7 gram (2 ¼ tsp) sachet of Dry Yeast
- 4 cups (600 grams) Plain Flour
- 1 tsp fine Sea Salt
- ¼ cup Olive Oil
- 4 Garlic cloves (roughly chopped)
- 1-14 ounce (400 gram) can Diced Tomatoes
- 2 Tbsp Tomato Paste
- 2 Dry Bay Leaves
- Drizzle of Olive Oil
- ½ tsp Oregano
- ½ tsp Red Chili Flakes
- ¾ tsp Italian Herbs
- Salt to taste
- Fresh Basil (chopped)
- 1 Roma Tomato (thinly sliced)
- 500g (about 1 pound) mozzarella ball (sliced)
- Step 1 Preheat oven to 175C or 350F (fan forced).
- Step 2 In a large bowl, add the warm water, then dry yeast and white sugar. Stir until everything is completely dissolved. Add the plain flour, salt, and olive oil. Using a wooden spoon, stir together until the dry and wet mixtures have mostly combined.
- Step 3 Move the dough to a lightly floured surface and knead for 6-10 minutes. You may need to sprinkle flour occasionally, so the dough doesn’t stick to your hands. Note: If you have a bread mixer then that will work as well.
- Step 4 In a large bowl, drizzle a bit of olive oil then set the dough inside. Cover bowl with a tea towel and let sit for 30 minutes or until doubled in size.
- Step 5 While the dough is rising, set a saute pan to medium heat. Drizzle olive oil and add roughly chopped garlic. After 30 seconds, add the can of diced tomatoes, tomato paste, bay leaves, oregano, italian herbs, red chili flakes and salt. Stir, then let simmer for 10 minutes.
- Step 6 Remove sauce from heat. Pour sauce into blender and emulsify. Note: If you like your pizza sauce chunky, simply remove the bay leaves.
- Step 7 Once the pizza dough has doubled in size, roll it out to desired thickness, and place on a pizza stone or a baking pan/sheet. Evenly distribute sauce between the prepared pizza bases, and add mozzarella and roma tomato slices.
- Step 8 Bake for 12-15 minutes or until lightly golden brown. Take out of oven and add fresh basil. Enjoy!