You know when you throw a bunch of things on a whim, pop it into the oven, and ten minutes later decided that this recipe is a keeper aka “man, I’m a genius!” Yeah. That’s me right now.
Okay, so a plain pizza with tomatoes and basil isn’t anything new (hello margherita pizza) but right now I’m in cheese and basil and tomato heaven, and figured I’d share. Pizza dough recipe based off this one!
- 3 1/4 cups flour
- 1 tsp of salt
- 1 1/2 cups of water
- pinch of sugar
- 2 1/2 tsp yeast
- Some olive oil
Note: reduce or increase amounts as needed! I can usually get 3 pizzas out of this. I’m lazy, so it’s easier if I make a bunch of dough at once and store and use as needed.
- Mix water, sugar, and yeast and leave to sit until it’s all creamy and…stuff. Apparently 5-10 minutes.
- Mix flour and salt.
- Mix half of flour mixture into water/yeast mixture, mix until it’s…mostly doughy. Mix in rest of flour mixture ~1/2 cup at a time until it’s all doughy. If it’s really tough to mix, add some more water – afaik it doesn’t seem to make a huge difference.
- Lightly flour some clean, flat surface (I tend to just wipe down the kitchen counter), dump dough out, and knead the shit out of it. The other recipe says 8 minutes but hahAHAHAHAHA I’m lucky if I last for 5. Knead until it becomes easy to work with!
- Coat large bowl with olive oil, dump ball of dough in there, turn to coat with olive oil, stick in some warm place, cover with light cloth/paper towel, and leave it for an hour while it rises. I usually leave dough in a warm oven to rise.
- Tomatoes! (1 or 2 or however many you need)
- Olive oil
- Fresh basil leaves (it makes a HUGE difference)
- Some dried basil if you don’t have very much fresh basil
- ~2 cups shredded mozarella (feel free to use sliced or whatever floats your boat! I’m lazy.)
- WHATEVER ELSE YOU WANT–
- (now preheat the oven to 500 F before all this. It might take a while.)
- Step 1 is to make those tomatoes flat. In other words, slice ’em so they’re nice and thin.
- Step 2 is to wash the fresh basil. (I hope you washed the tomatoes too)
- Now, take that pizza dough that’s all nice and risen and doubled in volume, and rip off enough to cover whatever thing you’re using. I’ve used glass casserole trays lined with aluminum foil, and cookie sheets lined with aluminum foil. If you have actual pizza trays or pizza stones, great! You’ll want to make that dough flat now. Just…do what comes natural. Pound it, rolling pin it, stretch it, toss it (man I love tossing pizza dough it makes me feel like such a boss) until it’s as thin as you want it to be and covers as big a surface as you want it.
- Here’s a tip! flour whatever surface you’re using before hand, so it’s less likely to stick! Or just cover it with aluminum foil…although it might stick to the foil.
- Lightly brush the top of the pizza dough with olive oil.
- Now take those flat tomato slices and spread them over the pizza dough. Do the same for the basil!
- Now smother that with cheese. AS MUCH CHEESE AS YOU WANT. More cheese is better, imo. I ran out of cheese and threw on some cheddar cheese and “processed cheese” I had sitting in my fridge, but I would not advise you to do the same.
- At this point, if you want to add anything else, do it now. I like mushrooms, so I threw on a handful of mushrooms I had leftover from my last pizza. I’ve heard bacon is delicious too 😀 To be honest, it’s great with nothing else too.
- And this is where you stick it in the oven. In my oven, it bakes for ~10-12 minutes. Bake until crust is golden brown.
- Remove (to a wire rack if you have one, and if you’re using a baking tray, to keep crust from getting soggy), let stand so it won’t burn you, and enjoy!