Homemade Pizza


    3 ½ cup White Flour or 1 ½ cup White Flour and 2 cups Whole Wheat Flour
    1 tbsp. Dry Yeast
    ½ tsp. Salt
    2 tbsp. Olive Oil
    1 ½ cup Warm Water (105-115F)


    2 tbsp. Olive Oil
    1 (2 pound) can of Tomatoes (whole or crushed)
    ¾ tsp. Dried Oregano
    ¼ tsp. Dried Basil
    ¼ tsp. Dried Thyme
    ½ tsp. Salt
    1/8 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)


    Prepare the dough at least two hours before you assemble the pizzas.

    Mix yeast and water in a large bowl; place in warm spot for about five minutes. Sift flour and salt into the yeast. Mix well, then add olive oil and form a soft ball. Knead on floured surface until soft and elastic (about five minutes). Shape into ball and place in a lightly oiled bowl. Cover with a clean towel and place in a warm spot for about one hour. Punch down dough and reshape into ball. Cover and let sit another 20 minutes, or until it rises again. Punch down again. Refrigerate until ready to use.

    Pour olive oil into large skillet and place over medium heat. Add tomatoes to the warm olive oil with the remaining ingredients, crushing whole tomatoes with your hands as you add them to the pan. Cook over medium-low heat, breaking up tomatoes with wooden spoon, until the sauce is thick, 40-50 minutes.

    Roll out the dough and place on cookie sheets or pizza pans sprinkled with cornmeal. There is enough dough for two large thin crust pizzas. Pinch a lip along the edges. Top with sauce, cheese and your choice of pizza toppings, drizzle with olive oil and sprinkle with basil. Bake in 450F oven for 12 minutes.

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