Making a pizza from scratch has been on my to-do list, ever since I bought the oven. But, you can say my laziness, it never materialized. When the Baking Partners announced the challenge for this month I was really happy. It was a great experience making the Pizza at home. My first attempt at making the pizza itself was a success. The pizza’s turned out super delicious and needless to say, kids and elders loved it. My in – laws preferred it to the store bought ones. Any day, homemade is homemade; it is better liked with its small flaws isn't it?
Recipe source: http://www.pizzamaking.com/newyorkstyle.php
Yield – 3, 8” pizzas
What you'll need for the Pizza Crust
- All Purpose Flour – 3 ½ cup
- Active Dry Yeast – 1 tsp
- Salt – ¾ tsp
- Sugar – 1 tsp
- Olive Oil – 2 tbsp
- Water – 270 ml
- Heat about ¼ cup of water, from the mentioned amount (270 ml), the water should be just warm.
- Add the yeast and a pinch of sugar.
- Set this aside for 5 to 10 minutes.
- Once the mixture starts bubbling, you can be sure your yeast is working else start afresh.
- In a wide mouthed bowl, add the all purpose flour, salt, sugar and mix well with hands.
- Now add the yeast mix and give a good mix.
- I used my Philips Mixer, add the required amount of water and mix until the mixture comes together.
- Next add the oil and mix for 15 at medium speed or until the dough passes the window pane test.
- Grease a bowl with oil and place this dough in it.
- Cover tightly with a cling wrap and refrigerate ideally for 72 hours. I refrigerated for 24 hours.
- Take out the dough and keep it outside atleast an hour or 2 before preparing the pizza.
What you'll need for the Pizza Sauce
- Tomatoes – 400gm
- Onion – ½ of a small, sliced
- Garlic – 2 cloves
- Dried Basil – 1 tsp
- Oregano - 1/2 tsp
- Red Chilly Flakes – ½ tsp
- Sugar – 1 tsp
- Butter – 1 tbsp
- Olive Oil - 1 tbsp
- Salt to taste
- Grind the tomatoes. It can be a little chunky.
- Heat a non stick kadai, with butter and olive oil.
- Add the crushed garlic, basil, oregano and chilly flakes. Sauté for about 2 mins.
- Next add the sliced onions, tomato puree.
- Cook covered on low heat till the mixture reduces to ½ its volume or has reached a saucy texture. Keep stirring once in awhile to avoid burning.
For the toppings
- Bell Peppers – ½ each of Red, Yellow and Green, cut into strips
- Onion – sliced
- Babycorn – sliced
- Cheese – I used Mozzarella – as required
To assemble the pizza
- Preheat the oven to 200C
- Flour a pizza pan or a baking tray, (I used the bottom of my spring form pan), divide the dough into 3 equal parts.
- Place the dough in the middle of the dusted plate, and start patting the dough and also keep moving the plate in circular motion.
- Press in such a way that you have a thick edges and the remaining area is thin and flat.
- Brush some melted butter or olive oil.
- With a fork, lightly prick the insides of the pizza, so that it doesn’t puff up.
- Now, apply a tbsp or 2 of the prepared pizza sauce and spread it all over, leaving the thick edges.
- Now, spread the toppings and top with the grated cheese.
- Place this plate in the oven and bake for 10 to 15 minutes or till the underside turns light brown and crisp.
- The dough should be ideally rested for 72 hours, but due to some time constraints, I rested only for 24 hours, but the results were good.
- Use toppings of your choice.