One thing we or kids always crave for it's undoubtedly the good old pizza. Why not make everything from scratch so we turn it into a nice and healthy and almost a guilt free meal!
Course Appetizer, Dinner, Lunch, Main Dish, Starter
Dissolve yeast and sugar in warm water in a bowl. Rest this until the yeast mixture forms a creamy foam, 10-15 minutes.
Mix the flour and salt in a large bowl. Pour in the yeast mixture and mix well until the dough comes nicely together. Knead for 5 minutes or so.
Add the olive oil and knead a little more.
Allow it to rest for at least 30 minutes.
Roll and spread the dough into an approximately 12-inch disk. Transfer to a greased pizza pan, a skillet or a sheet pan.
Pizza assembly
Spread the pizza sauce using a spoon and sprinkle all the toppings.
Bake at 205°C OR 425°F for 15-20 minutes or longer. Bake until bubbly and hot, brown and delicious looking.
Notes
This recipe provides measurements for 2 medium crust pizza bases, if you would like a pizza with a heavy topping, it will be better to use a thicker crust. Here are the quantities for the thick crust pizza base (for 2 people)
¾ oz (25g) fresh yeast or 2 teaspoons active dry yeast* - see notes for yeast below
3 cups spelt flour (450 g) plus some extra to dust
½ teaspoon salt
1 tablespoon of extra-virgin olive oil
1 ⅓ cup water (lukewarm)
Yeast:
for best results use fresh or active dry yeast
instant or rapid-rise yeast is also good and for the latter, you do not need to let your dough to proof.
Make your own cheese blend
My absolute favourite pizza cheese blend is equal parts of:
cheddar
mozzarella
provolone (smoked even better if you can find it)
Just get equal amounts of cheddar, provolone and mozzarella and throw them in your food processor. There you'll have a freshly grated pizza cheese, just the way it should be.