Print Options:

Cheesy Pizza including base and sauce

Yields1 Serving

Cheesy pizza with homemade base

Ingredients
Pizza base
 300 g All purpose flour
 8 g Salt
 2 g Dry yeast
 4 g Olive oil
 1 tsp Sugar
 200 g Luke warm water
Marinara sauce/pizza sauce
 600 g tomatoes
 250 g Store bought tomato puree
 1 Onion(medium size)
 4 Garlic cloves(large)
 2 tbsp Olive oil
 1 tsp Dried oregano
 ½ tsp Red chilli flakes
 1 tsp Salt
For assembling
 Sliced mozzarella cheese
 Grated cheddar cheese
 Topping of your choice(Mushrooms, olives, bell peppers, spinach, corn, pineapple, spinach and list goes on)
Method
Pizza base
1

In a large mixing bowl, combine flour and salt.

2

In a small mixing bowl, stir together 200 grams lukewarm water, sugar, yeast and the olive oil, let it sit for ten minutes until the yeast foams up and then pour it into flour mixture. Knead with your hands until well combined, you may need to use a little more water as different flour behave differently, approximately 3 minutes, then let the mixture rest for 15 minutes.

3

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place in two separate oiled bowls , cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

4

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, or a rolling pin to roll to the thickness you desire. Then your hands to shape it into rounds or squares. Bake at 250 degrees c in a ore heated oven.

Marinara sauce/ Pizza sauce
5

Wash the tomatoes and boil them in water until the skin starts peeling off. At this point take it out of the water and let it cool.
(the tomatoes need to be completely immersed in water)
Once cooled remove the skin, deseed them and chop them.
Chop the onions roughly.

6

In a medium, heavy-bottomed saucepan, combine the chopped tomatoes (with their juices),canned tomato puree, chopped onions, garlic cloves, olive oil, oregano and red pepper flakes.

7

Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally.

8

Blend this sauce smooth with an immersion blender or mixer.
Add salt, to taste. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

Assembling
9

Take the cooked pizza base, spread the marinara sauce over it, sprinkle with what ever toppings you may like, cover with a mix of mozzarella and cheddar cheese and bake until golden brown.

You ooey gooeyy cheesy homemade pizza is ready.

Nutrition Facts

0 servings

Serving size