Fail proof Homemade Pizza from Scratch

There are so many things to love about Pizza.And the very fact that they are home made makes it even more special.There are so many things to love about this pizza, I hardly know where to begin.The pizza dough is silky and a breeze to work with. A real winner.A combination of interesting flavors and textures provides outstanding results.Best served with a large tossed green salad that can be put together in a matter of minutes from what is readily available.

Ingredients

• 1 tbsp. dry yeast or small packet
• 1-1/4 cup warm water
• 4 cups all-purpose flour
• 1 tsp. sea salt
• 2 tbsp. extra virgin olive oil
• 1 tbsp. honey

Method:

In a medium bowl, combine 1 cup of warm water (don’t make it too hot or you’ll kill the yeast), honey + yeast until dissolved. 

Leave for 5-10 minutes until the yeast activates + the mixture develops a layer of froth on the surface.

Next in a large bowl, mix together sea salt + flour, finishing with a well in the centre.Add the yeast mixture + olive oil.

After the olive oil is roughly mixed in then use your hands to knead the dough until the dough comes together. If the dough is too sticky or soft, just add a little flour. If the dough seems too dry + crumbly, then just add a little more water.

Shape the dough into a round ball + then place in a large oiled bowl. Cover with a damp cloth for roughly 45 minutes, or until dough doubles in size.

Punch down the dough to remove the air + then place it on a lightly floured work surface.Now you can divide the dough into 2 pieces Shape each section into a well-rounded disk.

Then place the dough balls onto a sheet of parchment paper. Cover with a light coating of olive oil + allow to rise again for about 20 minutes.

Homemade Pizza sauce:

• 2 garlic cloves, pressed
• 1 tablespoons olive or vegetable oil
• 1  can crushed tomatoes in rich puree
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Method:

In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.

Simply top with your favourite toppings. Cook for 15-20 at about 220 degrees celsius salt and pepper