After something quick, now something slow. You need at least 3 hours to make pizza at home. I know, I already told you about making pizza, but as ancient Romans used to say, “repetita iuvant”.
You need two types of flour:
50 gr manitoba flour
100 gr regular flour (I use type 2 flour)
a dear friend of mine keeps on telling me the rule for the water amount, but I keep on forgetting it. It’s a real long way to the top ! Anyway I think water should be around 60% or 70% of the flour, which means…
150 gr * 0.7 = 105 gr water
You have to melt the brewer’s yeast in the (warm) water with a bit of sugar. Then knead the flour with the oil, the mix water+yeast and add the salt in the end (cause salt kills the yeast!). Then let it rise for about 2 hours (until it doubles).
Then you lay it down. Put the tomato souce and cook in the oven around 180°C for 20 minutes. Then take it out, add the mozzarella cheese and the toppings, and cook it until the mozzarella cheese is done, which takes at least another 10 to 15 minutes.
It’s a long way to the top but the result is yummy !
I wonder who is reading this from Nepal… but hey… Hello friend! Pizza rules the world 🙂