Pizza, Italy

 

 Pizza, Italy

Ingredients:

For the Pizza Dough:

• 3 1/2 cups (about 440g) all-purpose flour
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 1 1/2 cups (360ml) warm water (110°F/43°C)
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Pizza Toppings:

• 1 cup (240g) tomato sauce
• 8 ounces (about 225g) fresh mozzarella, sliced
• Fresh basil leaves
• Extra-virgin olive oil for drizzling
• Salt and black pepper to taste

Instructions:

For the Pizza Dough:

1. In a bowl, combine warm water and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil.

3. Mix the ingredients until a dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

For Assembling and Baking the Pizza:

1. Preheat your oven to the highest setting (usually around 475°F/245°C).

2. Punch down the risen dough and divide it in half for two pizzas. Roll out each portion on a floured surface to your desired thickness.

3. Transfer the rolled-out dough to a pizza stone or a baking sheet.

4. Spread a thin layer of tomato sauce over the dough, leaving a border around the edges.

5. Arrange slices of fresh mozzarella on top of the sauce. Season with salt and black pepper.

6. Bake in the preheated oven for about 10-15 minutes or until the crust is golden and the cheese is melted and bubbly.

7. Remove the pizza from the oven, sprinkle fresh basil leaves over the top, and drizzle with extra-virgin olive oil.

8. Let it cool for a few minutes before slicing and serving.