Some people like their pizza base thin, some want a soft pizza while others prefer crispy. I’ve been living my whole life in a lie thinking that a traditional pizza should have a thin crust. Then I visited Rome and tried Neapolitan pizza for the first time and completely fell in love.
I’ve been looking for a good recipe for a pizza base for a long time. I like my pizza thick, but no too much. This recipe is really easy to make, the base is not too thick and it’s nice and soft. I always top my pizza with fresh tomatoes, mozzarella and some herbs. So simple yet so delicious!
- 500 g all-purpose flour
- 2 1/2 tbsp crumbled fresh yeast or 1 1/4 tsp active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- lukewarm water
- 4 tbsp olive oil
- In a small bowl dissolve the yeast and sugar in 1/3 cup plus 1 tbsp lukewarm water .
- In a separate bowl dissolve the salt in 3/4 cup plus 1 tbsp lukewarm water.
- Put the flour in a large bowl and make a well in the center. Pour the oil into the middle and add the sugar and yeast mixture. Using your hands, mix everything together, then continue to knead, slowly adding the salted water. Continue to knead until the dough is elastic.
- Cover the bowl with a clean towel and let rise at room temperature for at least 1 hour.
- Grease two 30-25 cm baking pans with oil. Divide the dough into half and stretch the each half into a disc. Let them rise for another 30-40 minutes.
- Preheat the oven to 220°C. Top your pizzas with a tomato sauce (to make a tomato sauce I mix chopped canned tomatoes with a little bit of salt, black pepper and oregano) and bake for about 10 minutes. Then arrange diced mozzarella and fresh tomato slices on top if desired. Sprinkle over oregano and bake for another 5 minutes or until cooked and crispy.