Top your own Pizza with your favorites.
Even if you do not have a dedicated pizza oven you can surely make a delicious pizza in a standard house hold oven.
You can bake your pizza with or without fan.
Desired temperatur for a thin crust pizza is 230 to 250 C. and for a thick crust
pizza 200 to 220 C. With a pizza oven you will be able to bake at up to 300+ C. this will only take a few minutes.
I devide pizza making in 5 steps.
- Pizza dough.
- Tomato sauce.
- Well you could add a step 6 being enjoying.
If you have the time I suggest you make a pizza dough with biga. This methode comes close to what I experienced in authentic Italian pizza houses.
Further down I descripe
how to make a "fast" pizza with fast dough and fast tomato sauce.
Pizza dough with biga
- 1 portion biga starter of 226 g. See Here
- 350 g Italian flour for pizza (alternatively use plain flour)
- 1 tsp dried yeast
- 1 tbsp salt
- 5 g diastatic malt powder
- 2 tbsp olive oil
- 225 g warm
Start by make the biga starter the day before and let it ferment for at least 12 hours.
Dissolve 5 g of yeast in 225 g of warm water.
Add the flour, salt and diastatic malt powder to a mixing bowl.
Add the yeast water
and oil and start to mix.
Mix on low speed for a minute or two just to let the dough come together.
Mix on medium speed for another 8 minutes to knead the dough.
Pour the dough on floured work table and fold it from the edge to center
while turning the dough. Fold it 8 to 10 times. Then shape it to a ball.
Place the dough ball in a glass bowl and cover. Let it rest for 3 to 4 hours.
Return the dough to the work table and divide the dough into 5 equal pieces (should be 160 g each).
Form each of them into ball shape, cover and let them rest for half an hour.
Now they are ready to stretch into pizza.
You can either use the tomato "mother sauce" and add some oregano. See Here or you can go with a more Italian style sauce.
5 cloves garlic
- 20 fresh basil leaves (or a tsp dried)
1 medium size onion, chopped
¼ cup olive oil
salt & pepper
1.5 kg tomatoes (tins)
1 or 2 tsp white sugar if needed.
Combine the garlic, basil, onion, salt and pepper,
and oil in a sauce pan or pot.
Over medium heat stir for no more than 1 minute then add the tomato.
Bring to a boil, stir often, and let it boil uncovered for about 30 minuttes until thicken.
When it reach the right consistance take it
of the neat and let it rest for 20 minuttes.
At this point you can leave it as is or run it through a food processor.
Before use taste for seasoning.
If the sauce is to acidic you can add a little white sugar.
There are endless toppings to put on your pizza. Only your fantasy makes the limit.
I will state that in many cases "less is more". There are some classic pizza you can buy world wide. The reason thise pizza are classic is of course because "They works
- Taste great".
a few example:
Neapolitan: Tomato sauce, mozzarella, oregano, anchovies
Margherita: Tomato sauce, mozzarella, and oregano
Siciliana: Tomato sauce, anchovies, onions, oregano,
and a hard sheep's milk cheese.
Romana: Tomato sauce, mozzarella, anchovies, capers, and oregano
Marinara: Tomato sauce, garlic and basil
Frutti di Mare: Tomato sauce and seafood
Crudo: Tomato sauce, mozzarella and Parma ham
In basic, choose your liking but limit it to a few good things. To much topping often make a confusing taste...
do know a lot of families go to the supermarked and purchase "pizza cheese or processed shredded cheese ready to use". It's easy and handy to use - BUT it doesn't really taste of anything...
When we are talking pizza cheeses
it means taste and structure and two cheeses need to be mentioned, Parmigiano-Reggiano and Mozzarella.
Parmigiano gives this salty, umami flavor that really kicks the pizza up in gear.
Mozzarella gives the long stringy cheese
threads we all love.
Also need to mention
Yellow cheddar, Emmental, Romano and Ricotta all of them delicious on pizza.
Sample & Bake
When all is ready the exciting
part start. Sampling your pizza with your favorite topping.
Some topping is best added after the pizza is baked e.g fresh basil leaves, pesto etc. that doesn't go well baked.
With a normal oven I would start with the highest temperatur and see
how the first one turns out. As a rule of tumbs it should take 6 to 8 minuttes to bake a pizza, no more (With a thick crumb up to 10 minuttes). Make your own experience with the first 1 or 2 pizza's. Each oven bake different.
Left is to impress your
familie or friends with this homemade goodness. ENJOY