Start off with 1,5-2 tablespoons of good olive oil, 1 teaspoon of honey (greek is the bomb) and a pinch of salt
dissolve about 12 grams of fresh yeast with 1 dl of lukewarm water, and get about 170 grams of flour ready.
Pour the yeast-mix and flour in with the oil and honey and mix for 4-5 minutes. Add 1 teaspoon of olive oil to a new bowl, roll the dough around in the bowl so that it gets coated with oil. Cover with plastic film and set in a warm place for 1-2 hours. It should tripple in size.
This recipe will be enough for 4-5 pizzas, depending on how saucy you like it.
400gr canned tomatoes (I recommend Polpa, really nice chopped italian tomatoes)
2 tablespoons tomato puré
2 tablespoons olive oil
1/2 a chili (or more!) - finely chopped
2-3 cloves of garlic - finely chopped
1/2 - 2/3 of a large onion - finely chopped
2 topped teaspoons dried thyme
1/2 teaspoon oregano
1/2 teaspoon fresh basil
Just bring the chopped tomatoes, the puré and olive oil to a boil (low-medium heat setting), add the onion, garlic and chili. Let it boil for about 3 minutes before adding the herbs. Let it boil for another 2-3 minutes before tasting your way to perfection with salt and pepper.
Should end up looking a bit like this
I use a mix of Jarlsberg cheese and Permasan cheese, but you could use whatever you like
Oven should be pre-heated to 250ºC, with the pizza stone inside the oven. Take it out and sprinkle it with corn flour (wheat flour will get burned).
Place your dough in the centre and work it out across the surface using the palm of your hand. Should be somewhere between 2-4mm in thickness. Be careful not to work your way through the dough, as the stone will be crazy hot! If this scares you, just work the dough out on the counter before putting it on the stone. The reason I place the dough on the stone so early is simple, I love a crispy crust. It looks sexy and the mix of texture between crispy dough, silky sauce and soft cheese is heavenly....mmmmm, oh yeah, on with the rest of the recipe!
Drizzle some olive oil over the dough and smear it out. This will keep the sauce from seeping into the dough.Quickly add 3 (or so) tablespoons of your sauce and top it with cheese and the meat/veggies of your choice.
Should take 5-8 minutes in the oven for your pizza to be done. Sprinkle with basil og oregano (depending on your topping) and have a jolly good time!
You'll have a nice italian pizza in no time! And the sauce is 90% of the work, so after making a batch, portion it in plasic bags and put it in the freezer. Making a new pizza only takes you 10 minutes (+1-2 hour wait for the dough)