Making your own pizza at home has tons of advantages: the kids can help, it's easy and fun to make, and you can use all the leftovers that just lay around in the fridge - everything from yesterday's anti-pasti to the last piece of pepperoni that you know no one is going to eat.
3.5 cups (500 grams) flour (preferably bread flour)
8 g dry yeast
Quarter cup (300 mL) warm water
1 tablespoon honey
Half teaspoon salt
4 tablespoons olive oil
Leaves from three branches of fresh oregano
2 garlic cloves
1 dried chili pepper
Teaspoon dried oregano
quarter teaspoon kosher salt
400 g canned peeled tomatoes with the fluids.
Freshly ground black pepper
¼ teaspoon brown sugar
Few drops of Tabasco
1. Start with the dough: Place flour in the mixer bowl and add the yeast. Add water and honey and mix for 3 minutes. Add salt and mix for another 7 minutes, until the dough is smooth and shiny. Cover the dough and set aside.
2. Meanwhile, prepare the sauce: Finely chop fresh oregano leaves. Crush the garlic cloves. Pour the tomatoes with the liquid into a bowl and squeeze the tomatoes with your hands.
3. Heat the olive oil in a medium sauce pan. Add the fresh and dried oregano, garlic, chili pepper, salt - and stir. Add the crushed tomatoes with the liquid and increase heat to medium. Add the black pepper, a few drops of Tabasco, brown sugar, a tablespoon of milk - stir, and cook over low heat about 20 minutes, until the sauce is reduced.
4. While the sauce simmers, heat the oven to 482 degrees (250 degrees Celsius). If you have pizza baking stone, put it to the bottom of the oven, and let it warm up for about 30 minutes before baking.
5. Design and bake: Divide the dough into two parts. On a lightly floured surface, roll out each part and place on baking paper.
6. Spread each half with tomato sauce. Sprinkle with cheese - and then go wild. Practically everything you have in the fridge, or in the pantry can top the pizza. We baked them with thin slices of tomatoes, red onions, Brie cheese and corned beef. Bake the pizzas for about 10 minutes, until the crust is golden and cheese is bubbling.