Italian pizza dough and sauce

After some of my friends told me that some of the recipes that are on the blog look yummy, but a bit too difficult to make, I promised I would take into consideration all my friends with little time, little kids or little patience in some (just some) of the posts. This pizza is a good example of something that does look a bit complicated, but despite the time you have to set aside for the dough and sauce preparation, it is definitely worth it. For this recipe I have used, for the second time, a pizza stone. And I must say I simply adore mine. It does deliver what it promises: a thin and crispy dough. I am on a 'done by myself' phase right now too- I made the sauce from scratch and, once again, yum!!! Use your imagination on the topping and get ready for an easy and very, very, very delicious meal. 

Italian Pizza dough

For 4 pizzas (32 cm)

Recipe from here.

600 ml lukewarm water

2 teaspoons of dry active yeast

1 teaspoon of dried basil

1 teaspoon of dried thyme

1 teaspoon of dried rosemary

1 teaspoon  salt

2 teaspoons sugar

200 grams semolina flour

600 grams pizza flour (tipo 00)

Pour the semolina flour in a big bowl. Add the yeast, the spices, the salt and sugar and mix everything. Stir in the water and watch out for its temperature. Add the pizza flour little by little until you get the correct consistency. Knead the dough until it gets elastic and soft and set it aside to rise for about 30 minutes or until it rises to almost double the initial size. Warm the stone in the oven while the dough rises. (270°C)

Italian homemade sauce

Fresh tomatoes

Fresh spices of your preference (I used chives and parsley)

Extra virgin olive oil

Salt & pepper

Sugar

1 fresh chili 

2 garlic cloves

The stems from the tomatoes (their function is to add a delicious flavor to the sauce, but they shouldn't be eaten)

With a sharp knife, cut a 'cross' on the tomatoes, where the stems sit. Place the tomatoes under boiling water for about 3 minutes. Rinse them with cold water and skin one by one. Cut the tomatoes according to your preference. I decide to go for a chunkier version this time. In a thick pan, fry the garlic with the chili in extra virgin olive oil and add the tomato pieces, salt, pepper and place the stem from the tomatoes on the top of the sauce. After some minutes cooking, taste the sauce and add more salt or pepper if needed and some sugar, in order to avoid the acidity that comes from tomatoes. The sauce should cook in low-medium heat until it reaches the consistency you want. The longer it cooks, the thicker the sauce will be. Stir it once in a while and don't forget to taste to make sure all the flavors are developing as they should. Remove the tomato stem when the sauce is done. 

Open the dough and fold the borders slightly. Spread the sauce, the mozzarella and use your imagination on your favorite topping . Today's toppings were the traditional Margherita and chicken with fresh mushrooms and shallots. After you prepare your pizza, bake it for 6-8 minutes. 

Margherita

Mozzarella cheese

Very good quality ripe sliced tomatoes

Oregano

Fresh basil leaves (when serving)

Chicken with mushrooms and shallots

Mozzarella cheese

Cooked shredded chicken

Corn

Thin slices of fresh mushroom

Black olives

Sliced shallots

Oregano

Prepare the ingredients a bit ahead and enjoy an amazing and easy to make meal on the company of a good glass of wine, a good movie and your better half. Life is very good indeed!

A flavor from the countryside. 

Tradition and flavor