Pizza is everyone’s favorite choice of fast and easy food!!! Here is the basic recipe for a thin crust pizza
Lukewarm water 450ml (15oz)
Yeast dry 2tbs
Olive oil 1/3cups
Bread flour 1kilo (about 4,5cups)
Method (watch the video here)
Whisk sugar and yeast in lukewarm water to activate the starter. Cover for about 15 minutes until mixture foams.
Shift the flour
Empty starter in the bowl of a mixer fitted with a hook attachment, add the olive oil and salt and start mixing in medium speed.
Gradually add the flour and mix until dough comes off clean the sides off the bowl.
Transfer dough to a floured kitchen bench and knead to a ball.
Wet your hands with olive oil and smear with it the dough. Place In a bowl, cover, keep in a warm place and allow to rise double in size. (1-2 hours)
Divide the dough to 8 equal parts of about 200grms each (7oz) shape them to rolls and let rest for another 30 minutes covered. (This is the size of a basic individual pizza)
Roll open each dough portion with a pastry rolling pin, spread some tomato sauce from the center to about an inch before the edge of the pizza.
Place the topping of your preference and top them with grated cheese. (you can also use just fresh mozzarella cut to thin slices)
Drizzle with a little olive oil, season to your taste and brush the pizza edge with garlic olive oil
Bake (preferably on a hot surface as a pizza stone or a baking sheet upside down (preheated) at 220c (420-440f) for about 8 minutes.
Spread your cheese on top of your toppings, this way you protect your topping from burning and it gives a lovely color to your cheese.
Brush the empty crust of your pizza with a garlic olive oil as soon as the pizza comes out of the oven.
Don’t overload your pizza with sauce of cheese.
Grate your own cheese mix rather than using ready grated cheese from the market. It contains a dust of cornstarch so it doesn’t stick in the packet and it doesn’t melt as nice when baked.
Roll your pizza dough on a surface spread with some yellow corn meal. It makes it feel like it was cooked on a stone oven.
Crusted tomatoes 500grms (17,6oz)
Sundried tomatoes in oil 1/2cups
Tomato paste 1/3cups
Olive oil 2tbsp
Onion 1 chopped
Garlic cloves 3 chopped
White wine 1/2cups
Paprika sweet 1tbsp
Basil fresh 6-8 leaves
Salt and black pepper to taste
In a heavy bottom pot over medium heat, sauté onions and garlic with olive oil.
Add herbs and spice and cook together for a minute.
Add the wine and allow evaporating
Add the crushed tomatoes, sun dried tomatoes the tomato paste and sugar. Mix well and simmer for about 45 minutes.
Let cool down and blend well.
Season to taste, keep in a jar, refrigerate and use as need it.
Cheese is personal and according to taste, any cheese can be used but more often the preferred mix is hard mozzarella 50%, white Gouda 30% and Edam 20%. Make sure you mix well and always keep refrigerated.
Recipe and photos: chef Tony Kavalieros
Watch the video here