Homemade pizza, but just pizza is one of those things everybody loves, literally, I don´t know anyone who doesn´t like pizza and I couldn´t imagine why someone whouldn´t when it has the best of everything: bread, toamto, cheese and also any ingredient you want to put on it. I can only say thank you Italy for giving us this!
As simple as it seems, there are thousand of recipes to make pizza because there are also lost of variations. There are thin crust pizzas, thick, round, square shaped pizzas or cheese filled, with spices in the dough, among others.
I think each country has their own way of making pizza and that´s way an international things becomes a regional food. In Mexico, for example, we have the mexican pizza that even has beans on it, in Argentina they make theirs with a thicker crust, in the United States they have their Chicago style pizza and in Italy they have the napolitana. The most important part here though isn´t where you get it from, but rather that you eat it the way you like it.
To me there´s nothing better than a friday night with s good slice of pepperoni pizza watching a rom-com. I specifically prefer pizza to have a thick crust and for my sister to be sitting next to me.
Now, you may be wondering, ¿why shoul I make homemade pizza when I can order one and have it delivered in 30 minutes?, and my answer to that is, ¿why not?. The truth is I enjoy cooking but most of all I really like making anything that calls for yeast, as kneading calms me down and gives me peace of mind which is why I have no problem spending 3 hours (or more) making pizzas. The only thing I can say here is you should give yourself the chance to make pizza or any other recipe at home and you´ll see how you will enjoy it differently.
Speaking of this recipe, this pizza is made with a really easy to make dough that is left to rest for only 2 hours, so only think about that first bite while making it.
If you like pizzas but don´t want to knead, then totally check out our no-knead pizza recipe!
- 2 tsp (0.22 oz) (6.2 gr) active dry yeast
- 1 tbsp (0.53 oz) (15 gr) granulated sugar
- 1 1/4 C (10.15 fl oz) (300 ml) water warm
- 2 tbsp (1 fl oz) (30 ml) olive oil
- 2 tsp (0.50 oz) (14 gr) salt
- 3 1/2 C (16 oz) (455 gr) bread flour or all purpouse flour
- 7 oz (200 gr) tomato sauce
- 14-17.60 oz (400-500 gr) mozzarella cheese grated
- 1 tomato sliced
- 4 mushrooms fresh and sliced
- 2.50 oz (70 gr) black olives pitted and sliced
- Ham in small cubes
- 2 tsp oregano dry
- 1 tsp basil dry
- Garlic salt to taste
In a large bowl, dissolve the yeast and sugar in the warm water. Let it rest for 10 minutes for the yeast to activate.
Add the oil and salt an mix. Then add in the flour and salt, slowly, mixing using a wooden spoon, until you get a sticky dough.
Put the dough on the kitchen countertop and knead for about 15 minutes until you get a very soft and elastic dough (you can alsoto this whole kneading process using a standing mixer with the dough hook on).
Place the dough in a bowl with some oil, cover with plastic wrap and let it rest for 2 hours at room temperature (better if it is somewhat warm) until it doubles in size.
Preheat the oven to 428° F (220° C) or at the oven´s highest temperature.
Once the dough has doubled in size, place it on the kitchen countertop and split in two pieces, one for each pizza.
Using your hands, carefully strech each piece of dough until you get two big circles of about 13 inches (35 cm) in diameter (it isn´t recommended to use a rolling pin). Place each circle onto two pizza pans, floured, so the doug doesn´t stick.
Spread some tomate sauce and enough cheese on top of each pizza. Then put your favorite toppings, like ham, fresh tomatoes, olives and mushrooms. Season the pizza with dried oregano, basil and garlic salt.
Bake the pizzas at 428º F (220º C) (or at the oven´s highest temperature) for 20 minutes until they get fluffy and turn golden brown.
Once ready, take them out of the oven and cut it in 8 pieces using a pizza cutter or kitchen siccors.