Classic pizza

Votes: 12

Time: 2 hours 30 minutes
Complexity: average
Servings: 6

This recipe covers the entire process of making a classic pizza, from kneading the yeast dough to preparing the flavorful tomato sauce, assembly, and the proper baking method on a preheated stone (or inverted baking sheet). The result is a soft, delicious crust with a crispy crust, the perfect base for a delicious homemade sauce infused with the flavors of garlic and oregano. The sauce-smeared pizza crust is topped with generous amounts of grated mozzarella and, if desired, other toppings of your choice. The finished dough and sauce can be stored in the refrigerator or freezer, allowing you to treat yourself and your loved ones to a classic Italian pizza at any time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 and 3/4 cups flour + extra for work
1 tbsp coarse salt
1 cup warm water (38°C-43°C)
2 teaspoons of sugar
1 teaspoon active dry yeast
2 tbsp olive oil + extra for the bowl

Toppings

2 tbsp. l. olive oil
1 clove of garlic, grated
1/4 - 0.5 tsp red pepper flakes
1 and 3/4 cups tomato puree (preferably San Marzano)
0.5 tsp dried oregano
220 gr. grated dry mozzarella (about 2 tbsp.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, yeast, garlic, red pepper flakes, tomato pulp, San Marzano tomatoes, oregano, mozzarella cheese

Cooking the dish according to the recipe:

Knead the dough:

Combine the flour and salt in a large bowl. Make a well in the center and pour in warm water. Stir in the sugar and yeast and let stand until foamy, 5-10 minutes. Pour olive oil into the well, then stir with a wooden spoon to form a loose dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Transfer to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 2 hours.
One hour before baking, place a pizza stone or large inverted baking sheet on the bottom rack of the oven and preheat to 260°C.

Prepare the sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens slightly, about 1 minute. Add the tomato puree and 2 cups of water. Add the oregano and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. The sauce can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 30-35 cm (12-14 in) round. Transfer the dough to a sheet of parchment paper, then slide the parchment and dough onto a pizza peel or an inverted baking sheet.
Spread about 1/2 cup sauce in a thin layer over the pizza crust, then sprinkle with 1 cup mozzarella. Place the pizza (directly on the parchment) on the preheated stone. Bake until the crust is golden brown and the cheese is bubbly, 8-10 minutes. Let cool for 1-2 minutes, then slice. Repeat with the remaining dough to make a second pizza.

Note

Dry mozzarella, or mozzarella with a low liquid content (semi-skimmed or whole milk), is best for topping. It's saltier than fresh mozzarella and very chewy.