The base belongs to Gisslen's recipe. The topping is accessorized the kids' choices nad lots and lots of cheese. I used Cheddar and Mozzarella. Cheddar adds saltiness to my pizza and the latter gives that oozing cheesy sensation. A good combo. Baking it - Make sure you heat the oven hot first (250C at least) before baking your pizza. Otherwise, your pizza crust will trap moisture and soggy will it become.
The crust :
- Mix 750g bread flour + 20g fresh yeast (or 8g instant yeast) + 15g salt
- Using a dough hook, add water 460g to the flour mixture. Mix low speed, then medium till a the dough is uniformly mixed. Then add 18g of olive or vegetable oil. Mix medium speed for 10 minutes.
- Leave for one 1 1/2 hours. If weather is cold, I would leave it to double in volume in the oven with the door closed. This helps.
- Scale it as following:
12 inch pizza - 350g dough
14 inch pizza - 450g dough
16inch pizza - 600g dough
- Round each portion and rest them for 10 minutes.
- Roll, shape and stretch (good luck at this step)
- At this point you can bake them first if you want to freeze them for later use (10 minutes in a preheated oven 290C)
- Or you can straightaway apply the sauce and sprinkle the toppings. Actually I like mine pre-baked. Then comes the cheese. Mozzarella must come last.
- Make sure the oven is hot (290C, preheat for 10 minutes to be safe) then bake until the crust turns light brown and the mozzarella melts beautifully on top.
- I also find it better to use pizza pan with holes at the bottom. This makes a crispy crust.
Tomato sauce (my recipe)
In a hot pan, add a little bit of olive oil, stir fry one chopped Holland onion and a crushed garlic. I would also add a bit of chili paste (just to add some zing to it). Once fragrant, add 1/2 tsp basil, blended fresh tomatoes (about 5 large ones) + a can of tomato puree. Salt and pepper to taste. Stir and cook till mixture becomes thick. Too thin will make a soggy pizza.
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