Italian pizza! For me, there is nothing like an Italian pizza. The thin crust, the fresh topping, the cheese, yummy! The secret behind a good Italian pizza is to keep it simple. Don’t overload the pizza with all the topping in the world, but stick with a few good ingredients. The second tip is to use flour for pizza purpose, normally Tipo 00, and keep the thickness of the pizza crust to a minimum.
This recipe is also featured on my new youtube channel!
Be sure to check it out here:
Serving size: 1-2 pers
Time to prepare: 15 min
Dough (for 4 pizzas):
500g Tipo 00 flour
5 grams yeast
0.5 tbs sugar
0.5 tbs salt
3 dl water (around 25 degrees C)
0.5 dl olive oil
(Semolina flour for dusting)
Ham of your choice
1/2 can of really good tomatoes
1 clove of garlic
Mix yeast, water, salt, sugar and olive oil. Add the flour and knead for 10-15 minutes. I would strongly recommend using a kitchen machine for this job. J Let it rest under a clean kitchen towel for 1 hour or more. Store the rest of the pizza dough in the fridge for later use.
Use a blender and mix all the ingredients until smooth. Use salt and pepper to taste.
Preheat your oven to its maximum temperature with a baking tray or pizza stone.
Use a quarter of the pizza dough, and sprinkle your counter with flour. Use a rolling pin to get a circular, thin pizza crust. Spread the sauce with a spoon evenly on the crust. Slice mozzarella and spread across the crust. Slice the tomatoes and sprinkle over.
If you are using a pizza stone; sprinkle semolina on a tray etc and transfer the pizza to it. Slide onto pizza stone and cook for 5-10 minutes until the crust is golden. If you are using a baking tray; carefully remove the tray from oven, transfer the pizza to the tray and insert back into oven for 5-10 minutes.
When the pizza has finished cooking, sprinkle with ham, pine nuts, arugula, olive oil and slice some parmesan to it. Enjoy! =)
Pizza inspired by Jan Vardøen