Some years ago, my uncle ran a small pizza business in Argentina from his home. His pizzas are some of the best around. Here follows the recipe for the pizza crust and the basic steps for making a pizza. Be as original or classic as you want it comes to the toppings.
Makes 4 Pizzas
The Pizza Crust
- 1 kg all-purpose flour (I like to use whole wheat flour)
- 30-50 grams instant dry yeast
- A pinch of salt
- 1 tsp sugar
- About ½ can tomato purée (to taste)
- Weigh the flour and place it in a large bowl.
- Dissolve the yeast in 500 mL (about 2 cups) of warm water. Then add a pinch of salt and some sugar.
- Pour the yeast mixture into the bowl with the flour and stir. Add more warm water to the flour, as needed, to get sticky and elastic dough.
- Cover the dough with a kitchen towel and leave it to rise in a dark, cool place for about an hour.
- Knead the dough and divide it into 4 smaller balls. Leave them to rise another hour.
- Preheat the oven to 350F (176C).
- Spread the dough into round disks on 4 greased pizza pans.
- Spread each round with tomato purée or sauce if you prefer.
- Cook the pizza doughs in the preheated oven for about 10 minutes or until it is firm but not golden.
Assembling the Pizzas
- Pizza crusts (recipe above)
- Mozzarella cheese, grated or sliced, or other of your choice
- Other toppings of your choice
- Italian spices
- Preheat the oven to 420F (215C).
- Top the prepared pizza crusts with a generous amount of cheese.
- Add any other cheeses or toppings you desire.
- Cook the pizzas in the preheated oven for about 15 minutes or until the cheese is melted and the dough has turned a golden brown.
Comments: When making the dough, do not be afraid to use your hands! You can start out by mixing the mixture with a fork or spoon; however, I find it easier to use my hands near the end to mix well and to feel the consistency of the dough. After letting the dough rise you can always freeze it for later use. Here are some suggestions for toppings. One of my favorite pizzas is with goat cheese, apple slices and caramelized onions. Another pizza I tried was a Greek-style one with myzithra cheese (or substitute for feta) and eggplant slices with an abundant amount of oregano and nutmeg.