Still can’t move on from our recent trip to Italy, Armin and I had a series of Italian nights the whole week after we got back. Last night he asked for spaghetti and the other night we had pizza (homemade) and the nights before that we were munching on the Speck we brought home from Südtirol (South Tyrol) with a cheese platter made from the different cheeses we got from Ca’Savio. Oh, Lecker!!!
We had this pizza in one of the pizzerias in the area of Cavallino that was just so good! The place is called ‘Ristorante Pizzeria Al Campiello‘. I forgot the name of the pizza we had and all I can remember is that is has honey mushrooms and speck (smoked- dried ham) on it and then topped with freshly grated Parmesan cheese and the crust was just perfect! On our pizza night, I tried to make one of that minus the honey mushrooms and my new favorite dried tomato and Basil Pizza. It was a close imitation (according to Armin) but of course, nothing beats a pizza baked on a stone (which we don’t have).
Before we go on I think it is better to start with the basics so here I will share the recipe I use for making pizza dough from scratch. It is actually really easy. All you need is 5 basic ingredients: flour, yeast, olive oil (veg. oil) water and salt. I prefer the thin crust pizza and this recipe is exactly that!
Pizza Dough Recipe (Thin Crust)
- 2 cups flour
- 1 teaspoon active dry - or instant yeast
- 3/4 cup warm water
- 3 tablespoons olive oil - or vegetable oil
- 1 teaspoon salt
- In a bowl, combine flour and instant yeast and mix well. If your yeast needs proofing, add it to the warm water instead, dissolve and should become bubbly and creamy. Add olive oil and sprinkle the salt on the flour. Slowly pour the warm water while stirring to combine. Keep on stirring until all the flour comes together.
- Turn the dough on a clean work surface. Knead for 4-5 minutes or until dough becomes smooth. If too sticky, add more flour, 1 Tbsp at a time but it should still be soft and not stiff. Remember that as you knead it becomes firmer and less sticky. Put the dough back in the bowl and cover with clean kitchen towel. Let it rise for at least 30 minutes or until almost doubled in size.
- Cut the dough into 2 and roll each one on top of slightly floured surface as thin as you can without it breaking ( about a half centimeter thick). To transfer to your baking (pizza pan), fold it in half twice, place it at a corner of the pan, then unfold. Or roll it directly on top of your baking sheets.
- Top with choice toppings and bake.
For the vegetarians out there!
I will be posting about Tomato Basil Pizza next time which is really one of the easiest pizza recipes I know and love! I am sure you will love this Tomato Basil Pizza recipe! Really one of the easiest and simple pizzas I ever made and I love it!