Everyday Pizza (VIDEO)

Updated: Oct 12

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.


Who doesn’t like pizza? It’s hard to find anyone who doesn’t like it. In our family we all love pizza, especially thin crust with a good garlicky sauce. Yum! Good pizza is the key to a good weeknight dinner, but we're all busy, and making pizza from scratch can be a long process. But you're in luck! This recipe is fault-free, quick to make, and delicious, without any harmful ingredients. It will make you feel like you're eating a good restaurant-quality pizza. With only a few ingredients that you most likely have on hand already, pizza night can be every night. So let’s begin.


Prep time: 50 minutes

Cooking time: 15 minutes

Total time: 50 minutes

Yield: 4 12-inch pizzas

Author: Inna of innichkachef.com


Dough Ingredients

3½ cups all-purpose flour

½ teaspoon salt

1 package instant yeast

1 teaspoon raw cane sugar

3 tablespoons extra virgin olive oil

1¼ cup warm water


Sauce Ingredients

1 can San Marzano whole peeled tomatoes

2-3 tablespoons olive oil

2 anchovy fillets

1 tablespoon dry oregano

1 tablespoon dry basil

1 head of garlic

Pinch of red pepper flakes

Sea salt and freshly ground black pepper to taste


Margarita Topping Ingredients

1 pound fresh mozzarella

1 cup fresh basil

1 cup shredded parmesan


Directions

1. To make the dough, add all ingredients at once into a mixing bowl and mix with the hook attachment until the dough comes together.

2. Transfer the dough to a floured surface and give it a few folds (not heavy kneading).

3. Transfer the dough to an olive oil-greased bowl and cover with kitchen towels. You're going to proof the dough (let it rise) while you work on the next few steps. See recipe notes below if you want to proof it in the oven to speed up the process.

4. Preheat the oven to 450F.

5. For the sauce, place your tomatoes into a bowl and, using a hand dough chopper, chop the tomatoes. Little chunks are ok; they give a more homemade charm to your sauce in the end.

6. In a saucepan, add the olive oil and anchovies. As soon as it starts to sizzle, add the grated or chopped garlic.

7. Cook for 30 seconds to a minute, then add the rest of ingredients.

8. Cover and cook for 20 minutes, stirring occasionally.

9. Meanwhile, divide the dough into 4 pieces and roll out one at a time, using flour to prevent stickiness.

10. Spoon sauce over the pizza (not too much). Add fresh mozzarella, drizzle with olive oil and place on a pizza stone if you have one. If you don't have a pizza stone, a baking sheet will work just fine.

11. Bake 15 minutes, or until the cheese is nice and bubbly.

12. After the pizza is out of the oven, apply some fresh basil.

Enjoy!


Recipe Notes

How to proof dough quickly in the oven?

Simply place a glass baking dish on the bottom of your oven with hot steaming water. Put your dough on the top rack of your oven, covered with a kitchen towel, and close the oven door. The steam and heat from the boiling water will create the perfect environment for the dough.


How to freeze extra baked pizza?

I usually wrap each slice individually and freeze up to one month for an emergency lunch or dinner.

One and a half homemade Margherita pizzas

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.

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