Eating a slice of pizza takes about 2 minutes. However, to make it, takes much longer. I mean, when making it at home and starting from scratch, you need to prepare the dough, cook the tomato sauce, get quality toppings… it takes time. So when I make one at home I usually turn it into a long day event with the pizza as the finale (a short finale, but totally worth it).
I started the day with a few friends at the market looking for the perfect raw materials, we got some great olives, salami, amazing mozzarella, and many more incredible goodies. After a few snacks and drinks at the market we headed home to start the journey towards the pizza.
Home pizza making is a fun process, everyone can join and enjoy.
We were 5 people today and each one had a crave for different toppings, so we made quite a lot of pizza.
1kg of white bread flour
200g of semolina
15g of dry yeast
800ml of warm water
¼ cup of olive oil
1.5 tbsp of sugar
1 tbsp of sea salt
Insert the water into a large bowl, add yeast, sugar, and stir well. Let it cool.
Pile up the flour, semolina and salt, and create a “crater” in the middle. Pour in the water and olive oil, then slowly mix the ingredients using a fork. When the dough forms, knead and stretch it for about two minutes, make a large “ball”, insert into a floured bowl, cover it and let it rest for a couple of hours. Slice it into 8 even portions, this will be enough for 8 pizzas.
⅓ cup of olive oil
½ Green chilli pepper
A handful of ripe tomatoes
A can of chopped tomatoes (good quality)
3 Cloves of garlic
Handful of fresh parsley (chopped)
Sea salt and ground pepper
Heat the olive oil in a large pan, add the green chilli and garlic. When the oil is very hot add the tomatoes, let it cook on a high flame for 10 minutes, and then lower the flame. Add parsley, salt and pepper, and let it cook for about 20 more minutes.
When we have all the ingredients ready it’s time to “assemble” the pizza.
Place the dough on a flat surface with some flour on it, press it down to flatten it. Stretch gently from all sides, and then use a rolling pin to make it thinner.
Home ovens are not as hot as the ones in pizzerias, that’s why I make my home pizza very thin, that way the dough will be perfectly baked and very crunchy.
When you have the base ready, spread the sauce with a spoon and add your favourite toppings. Don’t put too much so the pizza won’t fall apart. Sprinkle some grated mozzarella cheese and tear nice chunks of mozzarella di bufala.
Heat your oven to the maximum, insert the pizza and take it out when ready. Bon appetito.
All photos in this post were taken by Lior Zilberstein