Here is one of my best dinner recipes with friends or family are usually pizzas! I love making them, with the dough (sometimes thin and crispy, I also like thicker "bread" style pizza dough). Here is my personal recipe (I know there are hundreds of them), and also my favorite topping: homemade herbed tomato sauce, mozzarella, fresh tomatoes, Italian cured ham, and fresh arugula (basil would have been great too).
Ingredients
For the dough (3 pizzas with these proportions)
500 g of flour (or a mixture of 250 g of normal flour + 250 g of bread flour)
1 C. teaspoon of salt
1 C. tablespoon olive oil
1 sachet of dehydrated baker's yeast (about 6 to 8 g in general)
250 ml of water at room temperature
For garnish :
2 onions
2 cloves garlic
300 ml of passata or tomato coulis
1 tsp. coffee herbs from Provence (thyme, oregano, rosemary ...)
2 or 3 fresh tomatoes or cherry tomatoes (optional)
Mozzarella or Grated Emmental cheese
Italian ham chiffonade
Black olives
Rocket
Preparations
In a bowl, make one then with the flour, and put the salt on one side, the yeast on the other (make sure not to put the salt and the yeast in contact at the start)
Add the water in the center, mix to obtain a homogeneous dough, and knead for 10 minutes by hand on the work surface or using a bread machine or a robot with the dough hook
Add olive oil and knead for another 5 minutes
Cover with cling film in contact with the dough, and let rise for 1 hour at room temperature, the dough should double in volume
Expel the air from the dough, pressing it with your hand, then divide the dough into 2 or 3 balls according to the number of pizzas desired
Let the dough balls rest for 30 minutes, covering them with cling film
Spread out each ball of dough on the work surface (if the dough shrinks, avoid flouring your work surface, it will hang and spread more easily).
Arrange the circle of dough on a plate with a sheet of baking paper and garnish with the pizza sauce before placing in the oven
Preparation of the pizza sauce:
Sauté the chopped onion and garlic in a little olive oil, add the tomato coulis, the herbs of Provence (thyme, rosemary, or oregano), and simmer for 10 minutes over low heat.
Spread a little tomato sauce on the pizza dough
Distribute the filling evenly (cut tomatoes, mozzarella, ham, etc ...) >> it's up to you to let your imagination run wild :)
Bake in the bottom of the oven for 10 minutes at 220 ° C, hot oven
Serve with arugula ... it stings a bit, it's excellent :)
