How to make Italian Pizza

The great thing about making pizza is that you can make it with your children during the school holidays.


Ingredients

For The Dough:

· 500 ml lukewarm water

· ½ tsp dry active yeast (or fresh yeast 5 gram)

· a pinch of sugar

· 3 tsp fine sea salt

· 1 tbsp extra-virgin olive oil

· 900 gram medium-strong flour (choose btw bread flour/ flour 00/pizza flour)

For The Topping

· Canned tomatoes

· Olive oil

· Salt


Instructions

  • Place 450 ml of lukewarm (do not use hot water!) water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes until the mixture is nice and bubbly.

  • In a separate small bowl mix the remaining 50 ml of water with the sea salt and set it aside.

  • Pour the water + yeast mixture into the mixer, add the olive oil, and using your dough hook attachment, start mixing at a low speed, and slowly incorporate the sifted flour.

  • Mix, all ingredients for about 5 minutes, adding the water+ salt mixture towards the end, and continue to mix until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle in a little more flour if it's too dry add a little more water.

  • Transfer the dough onto a clean work surface sprinkled with flour and work it with your hands until smooth and even.

  • Transfer the dough to a lightly oiled large bowl and cover with plastic wrap or a damp kitchen towel. Place the bowl in a warm place (about 24-27°C) and rest the dough for about 2-3 hours, until it has doubled in size. To check if the dough is ready, lightly dip your finger into the dough, if the hole bounces back slowly, then the dough is ready.

  • Transfer the dough to a lightly floured surface. Divide the dough into 180 to 200-gram pieces with the help of a dough scraper or a sharp knife.

  • Work each dough piece with your hands until forming a smooth and even ball, then transfer into a lightly oiled tray and cover with a slightly damp kitchen towel.

  • Allow the dough balls to rise for an extra 3 hours, and use within 6 hours.


How to bake the pizza base:

  • Preheat your oven to 250°C-280°C. If you have the fan option, place the baking tray (or pizza stone) on the middle rack, otherwise, place the baking tray on the lowest rack.

  • Stretch the pizza ball with your hands forming a large circle, and spread just enough pizza sauce on top, leaving a border for the pizza crust.

  • Then add whatever you have at home. It’s a great way to use what’s already in the fridge.

  • Carefully slide the pizza onto the baking tray or pizza stone and place it in the oven. Bake the pizza for about 3 minutes. Add sliced mozzarella and cook for a further 1-2 minutes.

  • Remove the pizza from the oven, scatter a few basil leaves on top and serve.

We can help you by providing you with the dough balls, pizza sauce and cheese. So the children can open the pizza balls and add their own topping.


Our Pizza Kits are available at https://www.viadellaspiga.com.au/order-online

$25 for the pizza kit or $5 for each ball


Other ideas to cook include:

1. Pasta with a Ragu sauce.

2. Gnocchi with 3 cheese sauce

3. Risi e Bisi or Rice with peas

4. Arancini Balls

5. Minestrone Sauce


For any of these recipes, please contact us at https://www.viadellaspiga.com.au/contact-us. We would love to send them to you.


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