To prepare a delicious pizza, we start by making a fresh tomato sauce, which will give our dish a special flavor. In a blender, add all the necessary ingredients for the sauce: tomatoes, onion, garlic, olive oil, oregano, salt, and pepper. Blend them until you achieve a smooth and homogeneous paste. Then, transfer the sauce to a pot and place it on the heated stove over medium heat. Let the sauce simmer, stirring occasionally, until it reduces and becomes more concentrated, which will intensify the flavors. Once it reaches the desired consistency, let it cool.
Meanwhile, we will take care of the dough. Dissolve the yeast in warm water, adding a teaspoon of sugar to activate the yeast. This will help the dough rise beautifully and become fluffy. In a large bowl, place the flour, and on top add the dissolved yeast. Mix well to integrate the ingredients. After they have combined, add the salt and olive oil, and then start kneading the dough. Kneading is essential for achieving a good texture, so make sure to work the dough for at least 10 minutes. Once you are done, cover the bowl with a towel and let the dough rise in a warm place for about 30-40 minutes.
After the dough has risen, place it in the refrigerator to chill overnight. This step will enhance the flavor and texture of the dough. Before using it, mix the cornmeal with semolina and grease a round pizza pan, ideally with holes, with oil. Dust the pan with the cornmeal and semolina mixture, which will provide a crispy crust.
Remove the dough from the refrigerator and sprinkle a little flour on the work surface and on the rolling pin. Roll out the dough into a sheet about 5 mm thick, making sure to fit the shape of the pan. After rolling out the dough, transfer it to the pan. Now, pour the cooled tomato sauce over the dough, spreading it evenly. Add mozzarella, either grated or cut into small cubes, along with fresh basil leaves and Kalamata olives for an extra burst of flavor.
Preheat the oven to 200-210 degrees Celsius and place the pizza inside. Bake it until the crust turns golden and well browned, and the cheese melts and forms appetizing bubbles. When ready, carefully remove it from the oven, let it cool slightly, and then cut it into slices. Enjoy each flavorful piece! Bon appétit!
Meanwhile, we will take care of the dough. Dissolve the yeast in warm water, adding a teaspoon of sugar to activate the yeast. This will help the dough rise beautifully and become fluffy. In a large bowl, place the flour, and on top add the dissolved yeast. Mix well to integrate the ingredients. After they have combined, add the salt and olive oil, and then start kneading the dough. Kneading is essential for achieving a good texture, so make sure to work the dough for at least 10 minutes. Once you are done, cover the bowl with a towel and let the dough rise in a warm place for about 30-40 minutes.
After the dough has risen, place it in the refrigerator to chill overnight. This step will enhance the flavor and texture of the dough. Before using it, mix the cornmeal with semolina and grease a round pizza pan, ideally with holes, with oil. Dust the pan with the cornmeal and semolina mixture, which will provide a crispy crust.
Remove the dough from the refrigerator and sprinkle a little flour on the work surface and on the rolling pin. Roll out the dough into a sheet about 5 mm thick, making sure to fit the shape of the pan. After rolling out the dough, transfer it to the pan. Now, pour the cooled tomato sauce over the dough, spreading it evenly. Add mozzarella, either grated or cut into small cubes, along with fresh basil leaves and Kalamata olives for an extra burst of flavor.
Preheat the oven to 200-210 degrees Celsius and place the pizza inside. Bake it until the crust turns golden and well browned, and the cheese melts and forms appetizing bubbles. When ready, carefully remove it from the oven, let it cool slightly, and then cut it into slices. Enjoy each flavorful piece! Bon appétit!
Ingredients
For the countertop: Yeast - 5 g Warm water - 300 ml Salt - 2 teaspoons Salt - 2 teaspoons Sugar - 1 teaspoon Qualitative flour - 700 g Oil - 50 ml Malai - 2 teaspoons Malai - 2 teaspoons Gris - 2 teaspoons For the composition: Gourmet mozzarella (for pizza) - 100 g Basil - 12-15 leaves Kalamata olives - 10-12 pieces For the tomato sauce: Fresh tomatoes - 3 pieces Broth - 2 tablespoons Basil - 4-5 leaves Oregano - 2 leaves Sugar - 1 pinch of a knife Olive oil - 1 teaspoon Salt and pepper to taste Extra: Flour for spreading the dough