Homemade Thin Pizza Crust And simple Flavorful Sauce

Make Your Own Pizza Dough & Sauce

Making pizza dough is simple and it will take your homemade pizza to a new level. 

A great sauce is even easier to make.

When you make a good dough, one that you can roll into a nice classic or thin crust, and add a sauce that is tasty but not overpowering you have the beginning of a great pizza. The topping and the cooking are just routine.

  

This video is about homemade pizza dough and an easy to make pizza sauce that does not overpower your toppings or have that “jarred sauce” taste.

Once you have a great dough and sauce the rest is just routine.

Read Below or Click to Download Recipe

Pizza Dough Ingredients

·       475 g of flour (17 dry oz)

o   00 flour (sometimes called pizza flour) is best but All Purpose works well

·       250 ml lukewarm water

o   A US 1 cup will work, if you are a perfectionist toss in an extra tablespoon

·       2 teaspoons of dry yeast

o   A sachet of yeast 7grams or ¼ ounce is fine

·       1 ¼ teaspoons of sugar

·       1 ¼ teaspoons of Salt.

·       1 ½ tablespoons of olive oil (use in dough)

Process

Prepare the yeast

·       Mix all the water, yeast and sugar together in a small bowl

·       Set aside in a warm place for 6 minutes or until frothy

·       Just warm place,  not hot.

Sift

While waiting for the yeast to froth

·       Sift the flour and salt together into a large bowl

·       Stir with a fork to mix it

After Yeast Froths

After the yeast is frothy add the 1 ½ tablespoons of olive oil into the yeast mixture

Forming the dough

·       Form a well in the flour/salt mix

·       Pour the water, oil, yeast mixture into the well

·       Use a fork in a stirring action to mix the flour with the liquid

·       When the mixture becomes too stiff for the fork; use your hands to continue to form the dough

Kneading

·       Turn the dough out onto a lightly floured surface

·       Knead using the heel of your hand for about 10 minutes

·       Stop kneading when the dough is smooth, elastic, and stretchable

Rising

·       Wipe out the bowl, or use a second bowl

·       Put a drizzle of olive oil in the bowl, and place the dough inside

·       Move the dough around to coat it with the oil

·       Cover with a tea towel, or plastic wrap.

·       Leave in a warm place for 50-60 minutes or until the dough has doubled in size.

When dough is doubled

·       Lightly dust a clean work surface with flour

·       Tip the dough for the bowl and give it a punch to let the air out.

·       Portion and form the dough into balls according to the size crust you want

·       Once you divide the dough place the balls on a slightly greased tray, cover and leave in a warm place to rest for 15 minutes.

After the final resting you can use the dough or store in fridge or freezer.

Metric How much dough for a pizza 25 cm = 170 gm = 4 from this recipe 31 cm = 255 gm = 3 from this recipe 36 cm = 369 gm = 2 from this recipe

US How much dough for a pizza 10 inch = 6 oz. = 4 from this recipe 12 inch = 9 oz. = 3 from this recipe 14 inch = 13 oz. = 2 from this recipe

The above can vary. It depends upon a few factors; including the thickness you roll the dough to.;

Pizza Dough Storage

Fridge

·       Any dough that you don’t use can be wrapped in plastic wrap and stored in your fridge for 3 or 4 days.

·       Remove from fridge about ½ hour before using

Freezer

·       Wrap in plastic wrap

·       Put wrapped dough into freezer bag

·       Store in freezer for, up to 3 weeks.

o   After 3 weeks in freezer the dough will be edible, but the quality will start degrading.

·       Defrost in fridge for approximately 12 hours

·       Remove from fridge about ½ hour before using

You can use some of the fancy artisan methods of forming the dough, tossing will make it slightly better, but a rolling pin does a good job too.

Pizza Sauce

Ingredients

400g ( 14 ounces) tin whole peeled tomatoes

1/4 teaspoon salt

1 tsp dried oregano

2 pinches of freshly ground black pepper

Method

Place all the ingredients in a food processor or blender and blend until smooth.
Note: this sauce can be stored in an airtight container in the fridge for up to a week or in the freezer for up to three months.

Click Here to Download a printable copy of recipe