Quick pizza dough
Pizza dough, as the Italians make it, needs time to rest and rise. This is a quick and easy option for a healthier weekday pizza than the delivery pizza. Made this way and can be prepared to everyone's taste. The recipe is based on the 'deep dish pizza' from Chicago.
How thick you want the dough/bread base to be is personal. The thinner, the more pizzas you can make.
Preparation
- pizza sauce (a can of diced tomatoes, drained, with onion, garlic, salt, pepper and Italian herbs in the blender or food processor)
grated cheese and mozzarella
your own additions as desired - Preheat the oven to 200°C (hot air). Mix the 200 grams of flour with the yeast, salt and sugar in a medium bowl.
Put the water in a large measuring cup (the oil will also go in here) and heat it in the microwave. The water should be nice and warm but not boiling. Stir the oil through it.
The water can now go with the dry ingredients. Stir this well with a wooden spoon. Then add flour little by little until you get a soft dough that you can form into a ball but is still a little sticky. - Turn the dough out on the counter and add the rest of the flour until you get a smooth dough; let it rest for about 4 minutes. During that time you can prepare the toppings and the pan/baking tins.
Grease the pans/baking tins well or line them with baking paper. Press the dough into it and make sure there is a slightly thicker edge at the edge of the pan/baking tin.
Add the pizza sauce and toppings on top and sprinkle the cheese over it.
Put the pans/baking tins, as many as fit in the oven, in the oven and bake for about 20 minutes until done.
Let it cool down a little before you take it out of the pan/baking tin
