Disclaimer: Some of the food names I use might be wrong so if you can figure out what the proper translations are just tell me and I'll edit the first post. >_>
Ingredients:
- 500g of Manitoba flour OR 400g of weak flour kind '00' + 100g of hard flour (semolina)
- a teaspoon of salt ( must be scattered on the flour )
- 300ml of lukewarm water with around 15g of brewer's yeast melted into it
- around 400g of tomato sauce
- 2 or 3 mozzarelle (buy the fresh ones)
- salt/oil/oregano (or basil instead of oregano, depending on your taste)
Of course, the quality of the pizza will depend on the quality of the ingredients you use, so I'd encourage you to buy a fresh mozzarella, a good sauce, and use the Manitoba flour if you can, since it's better.
Recipe:
- place the flour in a fairly big plastic bowl (other kinds can do, but plastic is better for the leavening) along with the teaspoon of salt (remember to scatter it and not just place it in a point)
- melt the brewer's yeast in the lukewarm water inside of a cup and when it's well melted (use your hand to melt it, it'll be faster) spill it on the flour then mix it well with your hand - the paste will be flabby
- cover the bowl with a cloth (a table cloth will be fine) and make it leaven for about 2 hours (note: in winter or when the weather is cold, especially when it's windy, make it leaven inside the oven - leave the oven turned off though)
- after that you 2 ways to do the thing:
1 - easier way but apparently not as good of a taste) a. make only 1 pizza (a thick one). Get a baking tray (a big one for the oven, if you only have small baking tins, then go with the other way) covered with baking paper and spread the paste over it with your hands greased.
b. mix the sauce with a teaspoon of salt (not too much) and 3 spoons oil in a bowl and then spill it on the paste you formerly spreaded on the baking tray
c. cut the mozzarella in small pieces (about 1 cm at most) and put it on the rest
d. sprinkle JUST A LITTLE BIT of oregan on it. This is very important, if you put too much oregan, the pizza will end up being bitter! Alternatively you can use a couple leaves of basil instead of the oregan, but I like oregan more.
e. bring the oven's temperature to 200°C (392°C) and then place the baking tray in the lower part. Let it cook for 12 minutes.
2 - harder way but seems to be better - you'll also have more pizzas) a. make 2 or 3 pizzas (thin ones). The process is actually more or less the same, but you'll have to divide the paste in 2 or 3 pieces and spread them on the table (sprinkle some flour on the table before you put a piece of paste and then on the paste too) helping yourself with a rolling pin. If you notice that the paste is sticking on the rolling pin, turn the paste to the other side, put some flour on it, and continue with the rolling pin. This until it becomes pretty thin (about half a centimeter or even less depending on how many pizzas you make) - the shape doesn't really matter.
b. The rest is the same, the only difference is that you'll have to leave it in the oven for 11 minutes.
If you wish to use other things (you bastids like pepperoni on your pizzas, don't cha?
), place them on the paste after the sauce but before the mozzarella. The only thing that this isn't true for is if you wish to put fried potatoes over it. You gotta fry them apart and place them on the pizza a couple minutes before it's done cooking.Ok, this should do. Eventually, you'll learn some tricks and realize perfect doses and stuff the more pizzas you make, but this is pretty much all that you need to know.
NOW PLZ 2 STOP BUYING PIZZA HUT!
