Pizza is one of the most popular dishes in the world. It is an oven-baked flat bread which is often topped with cheese and tomato sauce. Pizza is commonly supplemented with the vegetables, the meat and condiments.
The ancient Greeks used to cover their bread with cheese, herbs, and oils. The Romans developed a sheet of dough topped with honey and cheese and flavored with bay leaves.
However, the modern pizza was invented in Naples, Italy, in the 18th or early 19th century. Pizza has many variants and since it was invented it became popular in many areas of the world. Prior to that time, flatbread was usually topped with ingredients, such as basil, cheese, lard, salt, and garlic. It is still unclear when tomatoes were first added but there are many speculations. Pizza can be prepared fresh, frozen or as portion-size slices or pieces.
Many methods were developed in order to overcome challenges, such as producing a crust which can be frozen, preventing the sauce from combining with the dough and reheated without becoming rigid. There are also frozen pizza with self-rising crusts and raw ingredients. There is another form of uncooked pizza, which is available from “take and bake” pizzerias. This kind of pizza is assembled in the store and later sold to customers to bake at their homes.
There are many stores which sell fresh dough along with basic ingredients and sauce, to complete at home before baking in an oven. However, in this recipe, we will show you how to make your own dough, which you can refrigerate and use later when you want to make your own pizza with the ingredients you like.
- 2 packets (quarter ounce each) of active dry yeast
- 2 teaspoons of coarse salt
- ¼ cup pf olive oil (plus additional for bowl and brushing)
- 4 cups of all-purpose flour, plus more for work surface (spooned and leveled)
- 2 tablespoons of sugar
- In the first step, pour one and a half cups of warm water into a big bowl. First, sprinkle with yeast and then let it stand for about 5 minutes, until foamy. In the second step, whisk salt, oil, and sugar into yeast mixture. Now, add flour and stir until the sticky dough forms. In the next step, transfer the dough to a bowl, which is already oiled, and brush top with oil.
- Next, use plastic wrap to cover bowl and set it aside in a warm, draft-free place for about one hour, until dough has doubled in bulk. In the last step, turn out onto a lightly floured work surface and slowly knead one or two times before using. Note: In order to freeze, you can wrap the dough in plastic and freeze it in a freezer bag for up to three months. Divide it before freezing, if you want to use it in a recipe which calls for half a batch.