The pizza we know and love was born in late 18th-century Naples. They were sold by street vendors to port workers and casual labourers. Pizzas back then were at there were mostly
A delicious, fast and easy recipe to cook pizza at home.
- 500 g bread flour
- 16 g kosher salt
- 1 g dry yeast
- 350 ml water
- Extra virgin olive oil
- Garlic cloves, Red pepper flakes
- 28oz can of whole San Marzano tomatoes
- Low-moisture mozzarella cheese (shredded)
- Fresh basil
- In a bowl, blend the flour, active dry yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
- Cover the bowl with plastic wrap until it has more than doubled.
- Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them.
- Start the pizza sauce by heating olive oil in a pan over medium heat. Then add some roughly cut garlic and saute for one minute. Add some red pepper flakes and let those cook for about 10-15 seconds.
- Add a 28-ounce can of whole San Marzano tomatoes. Stir in and lightly break up the tomatoes and let simmer for 30-45 minutes.
- Add sauce to a blender and puree for about 10-15 seconds.
- Slowly start to pat the dough down into the general shape of a pizza.
- Add your sauce and low moisture mozzarella along with whatever toppings you’d like and place on your pizza stone in your preheated 500°F oven (pre-heat for 1 hour). Bake for 7-9 minutes.