I have a confession. I’m addicted to pizza. frozen. pick-up. food truck. haha it doesn’t matter. I’ve tried to justify my vice by mainly eating vegetarian pizza and hopefully in some small way I’m doing my body a favor by piling on anything green. When I went to Rome I was soooo excited to eat real authentic pizza and it did not dissapoint. Of course, I decided to go with their version of vegetarian pizza 0:) The pizza contained zuchinni, red peppers, mushrooms, grilled onions, and goat cheese. Can I just say that if ANYTHING has goat cheese on it, I will be eating it. People have been telling me that pizza is so different than US pizza and I can agree with that statement, most notably the sauce and the crust. The crust was way lighter and thinner and the sauce wasn’t so heavy.
|pizza a la Roma|
Anyway, I was in love and I knew I had to start making my own pizzas. If I’m going to indulge myself in this notorious fatty dish I might as well make my own! Just a disclaimer, the pizza dough AND the tomato sauce was all made from scratch. *proud foodie*
|Voila! Check out the recipe!|
4 ¼ cups (500 g) strong white flour, plus extra for dusting the work surface2 teaspoons salt
2 teaspoons (1 x 7 g sachet) easy-blend (fast-action) yeast
2 tablespoons olive oil
2 teaspoons sugar or honey
1 ¼ cup (300 ml) warm water
1. To make the dough by hand, put the flour in a large mixing bowl, add the salt and yeast and stir with a wooden spoon until well combined.
2. Pour the warm water into a measuring jug, then add the olive oil and sugar (or honey). Stir well. 3. Pour the water mixture onto the flour in the bowl, a little at a time. Either with the wooden spoon or your hands, work the water into the flour and gradually bring it all together into a mass of soft, slightly stick dough. If the dough feels very sticky, add a little more flour. If it feels as if it won’t come together, then work in some more warm water — a soft dough is much easier to knead.
4. Flour the work surface and turn the dough out onto it. It will look rough and saggy at this stage, so it has to be kneaded until it’s smooth and bouncy. Keep kneading for at least 10 minutes (or you could use the dough hook of a stand mixer)
5. Shape the dough into a neat ball, put it back in the mixing bowl and cover the bowl with some cling film or a damp kitchen towel to prove in a warm, draft-free place until doubled in size — this will take 90 minutes to 2 hours.
6. When the dough has risen, preheat the oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet with olive oil, then sprinkle over some cornmeal, if using.
7. Knock out the air and roll the dough out into a 12-inch round (or whatever size will fit your pan/sheet) and place in the prepared pan or baking sheet.Tomato Sauce
Makes more than enough for 2 pizzas
2 x 6 oz cans (or 1 x 300 g jar) tomato paste (a.k.a. tomato puree)
¾ cup (175 ml) water (or more if you prefer a thinner sauce)
2 or 3 garlic cloves, finely minced
¼ cup (25 g) finely grated Parmesan cheese
2 teaspoons anchovy paste
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried chili flakes (optional)
salt and freshly ground black pepper
pinch of sugar
8. In a small bowl, combine the tomato paste and water, stirring to combine
9. Add the garlic, Parmesan, anchovy paste, basil, oregano and chili flakes
10. Mix together well and add a generous pinch of sugar (or to taste) to counteract the acidity of the tomato paste
11. Allow the sauce to stand for at least 30 minutes to blend the flavors (though the longer you can leave it, the better)
12. Spread the sauce over your pizza dough, then pile on the toppings. Use any leftovers as a pasta sauce, or freeze.
13. Bake for 15 to 20 minutes, or until golden (check after 10 minutes to make sure nothing is burning)
14. Allow to stand for 10 minutes, then cut into slices and serve immediately.