Ana Sofia's Pizza
So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
  • 3oz. mozzarella cheese (whole milk fresh), sliced
  • 1/2cup organic tomato sauce (or homemade)
  • 3oz. feta cheese, crumbled
  • 1 zucchini, sliced thin
  • 1 red pepper, sliced thin or chopped
  • fresh basil and oregano, chopped
Base (for 2 pizzas)
  • 5cups sprouted wheat or spelt flour (plus extra for kneading surface)
  • 1tbsp sea salt
  • 3tbsp olive oil
  • 1tbsp sugar
  • 10oz. plus 4 tbsp warm filtered water (80 degrees)
  • 1package or 1/2 tsp dry active yeast
  1. Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
  2. In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
  3. After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
  4. Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
  5. Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
  6. Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
  7. Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
  8. If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.