Pizza recipe | How to make pizza

Ingredients

For pizza dough

• 2½ cups organic all-purpose flour (300 grams) or (1 cup all-purpose flour & 1½ cup wheat flour)
• 1 teaspoon dry active yeast or instant yeast (3 grams) (or ⅓ tsp for slow rise)
• ½ cup warm water +2 tbsp. (or as needed)
• 1½ tablespoon olive oil (or any oil)
• ⅓ teaspoon salt (use as needed)
• 1 teaspoon organic sugar (or 1 tablespoon pure maple syrup)
• 1 tablespoon cornmeal (or fine semolina)

For pizza sauce

• 400 grams tomatoes (fine chopped or pureed)
• 2 garlic (cloves chopped finely)
• 1 teaspoon red chili flakes
• 1 teaspoon Italian herbs (or 1 teaspoon dried oregano, adjust to taste)
• ¼ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (coarse crushed or powder)
• 1 ½ tablespoon oil (preferably olive oil)
• 1 teaspoon organic sugar (or as needed)

For pizza toppings

• 200 grams Mozzarella cheese (use as needed)
• 1½ cups Mix vegetables sliced or cubed (capsicum, onions, olives, tomatoes, mushrooms)
• ½ teaspoon Italian herbs (or oregano as desired)
• ¼ teaspoon red chili flakes (adjust to taste, optional)

Steps

Make pizza dough

1. Put ½ cup lukewarm water in a large mixing bowl. If the bowl is cold, first swirl some hot water in it to warm it, discard that water, then add the lukewarm water. The ideal water temperature is 40 to 43 C or 105 to 110 F.
2. Test the water by dipping a finger in; it must feel warm, not hot. Stir in the yeast and sugar and leave undisturbed for 10 to 12 minutes.
3. After 15 mins, bubbles or froth should show that the yeast is active. If there is still no froth, the yeast is inactive and unsuitable for the dough: discard it and begin again with lukewarm water, sugar and yeast.
4. Once the water is frothy, put in the flour, salt and oil. Mix into a soft dough, adding extra water if necessary.
5. Spend about 5 to 6 mins kneading the dough thoroughly, until it is soft and elastic.
6. Poke the dough with a finger to test it. An easy dent that slowly springs back indicates it is ready.
7. Coat both the bowl and dough with a thin film of oil, then cover with a damp cloth or a lid.

Proofing pizza dough

1. Leave at room temperature until doubled or tripled in volume. Ideal rising temperatures run from 26C (80 F) to 32C (90 F), and rising takes anywhere from 1 to 4 hours, depending on temperature.
2. Take care with high temperatures, which kill yeast. A slower, longer rise develops flavor. In winter, the Instant Pot's yogurt setting on LOW can be used for proofing.

Prepare pizza sauce

1. Purée or finely chop the tomatoes. Heat oil in a pan for the sauce, sauté the garlic until fragrant, then mix in the red chili flakes.
2. Stir in the tomatoes, salt and sugar. Keep cooking with the pan partly covered because the mixture splatters a lot.
3. Let the sauce become thick and spreadable, without being runny, then add the herbs and crushed pepper.
4. Mix and taste, adding more salt, herbs and pepper to suit your preference, then put the sauce aside to cool.

Prepare veggies

1. Let the chosen vegetables reach room temperature. Refrigerator-cold vegetables release moisture that makes the pizza soggy, so avoid using them cold.
2. Rinse the vegetables and slice or cube them, separating the onion layers. Do not cut the pieces overly small or large.
3. Drain bottled olives in a small strainer if using them. Grate or cube the cheese and put it aside.

How to make pizza (thin crust)

1. Once the dough has risen well, punch it a few times to release the air bubbles and deflate it.
2. Move the dough onto the work surface and divide into 2 to 3 portions according to the size wanted.
3. Knead briefly, then gently form round balls. If too sticky, sprinkle in some flour and knead. At this stage either make the pizza or cover the bowl with cling wrap and refrigerate for up to 3 days.
4. When ready to make the pizza, preheat the oven at its highest temperature, 220 to 240 C or 470F, for at least 25 to 30 mins. Heat a baking tray or cast iron pan on the middle rack in the oven as well.
5. Sprinkle the pizza tray with some cornmeal, put the dough on it and flatten it a little.
6. Put a few drops of oil on the dough, then use your fingers to spread and stretch it over the tray. Make a thin, even 9 inch base, keeping the edges a little thicker than the center. This recipe makes three 9 inch thin-crust pizzas or one 14 inch thin crust.
7. Spread on as much pizza sauce as desired, stopping about ¼ inch short of the edges. Layer on the grated cheese, followed by the vegetables, then sprinkle on Italian herbs and red chili flakes. If desired, finish with more cheese, keeping it off the vegetables.
8. Set the pizza tray directly on the hot baking tray or cast iron pan in the oven. Bake for 10 to 12 mins, or until the base is crisp and golden and the cheese is lightly golden.
9. If the cheese has not turned golden, move the pizza to the top rack for another 1 to 2 mins of baking. Cut and offer it hot or warm.

To make thick crust

1. For a thick crust, spread the dough with your hands into a slightly thicker base (⅛ inch), with thicker sides than the middle.
2. Use a fork to prick the base randomly 8 to 9 times so it does not puff up like bread.
3. For a thick base in a small oven, first bake the untopped base, without sauce, for 5 to 7 mins. Put on the sauce, cheese, vegetables and herbs afterward.
4. For the thick-crust pizza, bake for about 8 to 10 mins.