I recently ordered for Pizza from a popular Pizza chain and was appalled to know that a 12inch pizza would easily set you back by 500-600 bucks, now that’s big money. Therefore this week thought of blogging about. The recipe for this dough I happen to get from a visiting Italian chef, this is a thin crust fresh dough pizza. And the same dough can also be used to make Foccasia which is a traditional flat bread of Italy. Try this recipe it’s amazing to see the crusty bread and the aroma of the sauce and cheese bubbling away in the oven and for a fraction of the prize which you spend on a ready made pizza.
For the dough
500 gms Flour refined
10gms dry yeast
50ml extra virgin olive oil
pinch of sugar
For the sauce
100gms Tomato Puree (Canned)
20gms chopped galic
10gms chopped celery
10gms fresh basil
I have used a mix of Processed cheese and Mozzarella because just using mozzarella can be quiet tasteless so prefer using both processed for its taste factor and Mozzarella for its stringiness.In a bowl mix together all the ingredients for the bread that is flour, oil, water,salt ,sugar.
Form in to a nice round ball apply some oil in bowl and cling film it. The next process is proving the dough i prefer to keep it over night in a refrigerator.
In the morning it will double in size.
Punch the dough and flatten it out now divide the dough for the pizza you can take around 100gms of dough. and the rest can be made in a foccasia.
Strain the sauce in a soup strainer.
Now roll the dough evenly into a 10inch diameter and around 1inch thickness.
Lightly pour some extra virgin olive oil over the pizza.
Bake in a preheated over at 200 degrees till you see the cheese is bubbling away