Italian style pizza

    Italian style pizza

    73saves
    53min


    17 people made this

    About this recipe: Delicious pizza with a thin and crispy authentic Italian style base. You can keep this dough in the freezer, too, and make pizza at any time!

    Áine County Donegal, Ireland

    Ingredients
    Serves: 4 

    • For the base
    • 1 packet (7g) dried yeast
    • 600g good quality strong white bread flour
    • 1 teaspoon sugar
    • 2 teaspoons salt
    • 300ml tepid water
    • 50ml cold milk
    • 1 tablespoon olive oil
    • 3 tablespoons ground semolina
    • For the sauce
    • 6 cloves garlic
    • 1 carton sieved tomatoes (no salt or other additives)
    • 1 large dash olive oil
    • 200g grated mozzarella cheese
    • 100g grated Cheddar cheese
    • toppings such as salami, smoked chorizo, peppers, onions

    Method
    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    1. Put all the ingredients for the dough except for the semolina into a breadmaker in the order listed.
    2. Switch it on to the pizza setting and wait for it to finish (about 45 minutes, depending on the model).
    3. Prepare your toppings as you wait for the dough to finish. For the sauce, crush or very finely slice the garlic and add to the sieved tomatoes and oil. Alternately you can blitz all the ingredients in a mini blender.
    4. 10 minutes before the dough is done, turn your oven on as hot as it will go and allow it to heat up fully.
    5. When the bread maker is finished, tip the dough onto a well floured surface and divide it into 3 parts for 40cm pizzas or 4 for 30cm pizzas. Roll out as thinly as possible.
    6. Sprinkle the base with semolina and flip onto your tray. Trim off any overhangs with a sharp knife. Repeat with the other dough balls.
    7. At this point you can also freeze the unrolled dough balls for future use. Just put some olive oil in a bag and spread it around on the inside, then store the dough ball in the sealed bag in the freezer. Defrost thoroughly before using.
    8. Add 2 tablespoons of the sauce to a 12 inch pizza and 3 to a 15 inch pizza. Do NOT be tempted to add more or the base will go limp and soggy!
    9. Next add 50 to 60g of grated mozzarella. Again, go easy on the cheese to stop the oil from making the base soggy.
    10. Add your toppings but DON'T OVERLOAD the pizza! I like to add peppers and Parma ham or smoked chorizo slices.
    11. Top with a handful of grated Cheddar for that golden brown toasted cheese colour.
    12. Cook in the oven until the cheese is melted and golden, 5 to 8 minutes.

    Freezing tip

    Excess pizza sauce can easily be stored in small portion-sized freezer bags and frozen for use on another day.

    Freezing tip

    Excess dough can easily be frozen in portion-sized bags in an oiled freezer bags and frozen for use on another day.

    Other ideas

    I sometimes blitz up 8 green bird eye chillis with seeds into the sauce for a spicy alternative.

    Drink pairing

    Goes great with a light pilsner lager such as staropramen or a Sam Adams.

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    Reviews (5)

    1

    - Rated on - 18 Jan 2016

    geneviever
    0

    - Rated on - 16 Apr 2015

    PeterB
    by
    0

    I only make the base as I use a different recipe for the sauce, but the base is defiantly the best I've tried, as it says I put all the ingredient's in the bread maker and put it on dough setting, 1.5hrs later I have enough dough to make three pizza's the size of a baking sheet. - 19 Jan 2014

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