Pizza

Posted on July 23, 2009. Filed under: pizza | Tags: |

Who does not love this famous dish? Do not omit to follow the instructions scrupulously.

Cooking time : 30 mins.
Preparation time : 1 hour

Make 3 large trays.

For the dough
450 grams plain flour (maida)
15 grams fresh yeast or 2 teaspoons dry yeast
1 level teaspoon salt
1 level teaspoon powdered sugar
4 teaspoons oil or 2 tablespoons margarine
warm water
For the sauce
1 kg red tomatoes
3 onions
6 cloves crushed garlic
3 teaspoon sugar
1 teaspoon chilli powder
4 tablespoons oil
salt to taste
For the topping
2 capsicums cut into rings
225 grams grated cooking cheese
a few red chillies (coarsely powdered)
butter
salt to taste
sliced mushrooms
olives (optional)
For the dough
1. Sieve the flour with the salt and sugar. Add the oil and mix well.
2. Make a well in the centre and crumble the yeast in the centre.
3. Sprinkle 1/2 teacup of warm water over the yeast. Wait for a few minutes.
4. Mix the yeast in the flour and add enough water to make a dough.
5. Cover the dough with a wet cloth to ” prove” Leave for 45 minutes or until it is double in size.
6. Knead the dough for 1 minute.
7. Divide the dough according to the size of the pizza trays- 250 to 275 mm.( 10″ to 11″) diameter.
8. Roll out the dough to about 6 mm. (1/4″) thickness.
9. Grease the pizza trays with plenty of oil.
10. Place the rolled- out dough in the tray.
11. Leave for 15 mintues.
For the sauce
1. Chop the onions and tomatoes.
2. Drain the chopped tomatoes.
3. Heat the oil in a vessel, add the onions and crushed garlic and fry for 3 minutes.
4. Add the tomatoes, sugar, chilli powder and salt and boil for 10 minutes.
5. Blend the mixture in a liquidiser.
How to proceed
1. Spread the sauce over the rollled-out dough.
2. Arrange the capsicum rings Sprinkle plenty of cheese, coarsely powdered red chillies and salt.
3. If you like, spread sliced mushrooms, olives and capers over the filling. Dot with butter.
4. Bake in a very hot oven at 500°F for 20 minutes.
5. Cut into pieces and serve hot.
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