Homemade Pizza (Pizza Casera)

No ratings yet

A yeast dough left to rise for forty minutes, divided into four, and topped with a cooked tomato sauce, mozzarella, pepperoni and basil. Makes four pizzas, and the rising is most of the time.

Prep Time15

Cook Time35

Rising40

Total Time1 30

Course: Main Course

Cuisine: Colombian

Keyword: homemade pizza

Servings:

Calories: 1093kcal

Author: Angela Giraldo

Ingredients

For the dough

750 g flour
1 sachet of yeast
2 cups warm water added little by little
1 tablespoon oil
1 teaspoon salt
1 teaspoon sugar

For the sauce

2 cups ketchup
2 cloves garlic minced
1 tablespoon oil
1 teaspoon sugar
Dried oregano
Cumin to taste
Salt to taste

On top

Mozzarella cheese
Pepperoni
Basil

Instructions

Make the dough. In a bowl, put the flour, the yeast, the salt, the sugar and the oil. Mix it all well and add the water little by little. Knead until you have a soft dough.
Let it rest for about 40 minutes. The longer the dough rests, the better it gets.
While the dough is resting, make the sauce. Heat the oil in a pot and sauté the garlic. Add the ketchup, salt to taste, the cumin, the oregano and the sugar.
Cook for about 15 minutes, take it off the heat and let it cool.
When the dough has rested, cut it into four equal pieces. On a floured surface, roll each piece out into a round with a rolling pin.
Lay each round on a pizza tray and prick the dough all over with a fork.
Spread the sauce over the dough and add the mozzarella, the pepperoni and the basil to taste.
Bake for 15 to 20 minutes at 180°C (350°F).

Notes

Pricking the dough with a fork is not decoration. It lets steam escape while the base bakes, which stops the middle rising into a dome and pushing the toppings to the edge. The sauce is cooked and then cooled before it goes on the dough, and both halves of that matter. Cooking it for fifteen minutes takes the raw edge off the ketchup and thickens it; cooling it stops it soaking straight into the raw base while you are still assembling. Two cups of ketchup as a pizza sauce is a Colombian home-kitchen shortcut rather than an Italian one, and the garlic, oregano, cumin and sugar are there to turn it into something closer to a cooked tomato sauce. The forty minutes of rising is where the time goes. The recipe says the longer the better and it is right: an hour or two gives a dough that stretches instead of springing back.

Nutrition