A modified Italian receipt for pizza dough

As an Italian citizen and consequently a lifelong passionate of pizza, I found myself many times in wanting a pizza but without the time to do a proper dough and wait at least 8/10 hours to let it sit. Therefore, after having renounced few times, I decided to search for a fast an easy solution. The solution came to mind after having tried the cinnamon rolls receipt: instead of using beer yeast, I could use instant yeast. Surprisingly, it worked and you can find the receipt hereafter:

Ingredients:

For one thick pizza (normal oven baking tray size) or two thin (same size)

• 500 gr wheat flour
• 250 ml water (lukewarm)
• 1 tablespoon of extra-vergine olive Oil
• 10 gr salt
• 1 package of instant yeast
• 1 can of tomato sauce for pizza
• 1 mozzarella (250 gr)
• toppings (e.g. olives, tuna, onions, etc.)

The process:

1. Start by putting lukewarm water in a glass and add the instant yeast. Let it sit for a couple of minutes so that the yeast activates.
2. Meantime you can mix the flour and the salt in a bowl.
3. After having thoroughly mixed them, form a hole in the flour and add water with yeast and oil.
4. Mix (preferably with hands) until the dough is not sticky anymore. If necessary add flour. Image 1
5. Let it sit for at least 2/3 hours at room temperature.
6. After letting it sit, place a baking paper in the baking tray and roll the dough on it.
7. Put tomato sauce, mozzarella and whichever topping you prefer (a bit of Oregano will make it taste even better!)
8. Bake it at 250° Celsius degrees for 6/7 minutes.

Variants for topping:

• This dough can be used to make focaccia - the so called white pizza. You can avoid to put tomatoes.

Tips:

• If you don’t get to finish the pizza, you can store it in the freezer for 2 months.
• If you want to make your own tomato sauce, please take a can of tomatoes (either the pulp or in pieces), add a pinch of sugar, salt and possibly fresh herbs if available (e.g. Oregano works wonderfully together with Basilicum). Blend everything together and feel free to add other spices as you please.
• If you want to have a crispy crust on the bottom, spread some oil in the tray instead of using baking paper.

Gallery

• Image 1: Pizza dough before doubling in size

• Image 2 White pizza with oregano, sausages’ cubes and mozzarella

• Image 3 Pizza with tomato sauce, mozzarella, cherry tomatoes and basilicum

• Image 4 Double flavour pizza

• Image 5 Slice of pizza

• Image 6 White and Red pizzas