Berry - Easy Homemade Pizza Recipes: Cook it Yourself with Easy Pizza Cookbook!

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Table of Contents

For an authentic Italian pizza, you need to make the dough and shape it into a ball. After which, roll it out to a very thin crust without leaving holes. Then add your toppings and top it with more sauce and cheese.

The Italian people are also known for their unique way of preparing pizza by hand using wooden paddles, which started in Naples when they started making pizzas in street stalls due to the lack of ovens. Italian pizzas are now exported to all parts of the world. With many authentic Italian restaurants popping up worldwide, there is no way you will not find one near you.

Pizza has come a long way since the days of those simple street stalls, thanks to the many advancements in technology.

Today, pizza is being baked in ovens that can be regulated to deliver consistent results every time, with various ingredients added for every individuals taste bud. Pizza is no longer only plain bread dough topped with a bucket of cheese and tomato sauce. You can find many varieties of pizza nowadays to suit your taste buds.

You can get pizzas that are vegetarian, meat-free, or even vegan. You can get pizzas with vegetables or meat toppings. Some pizzas come with their flavors, like Mexican pizza, Thai pizza, and more.

If you plan to make pizza at home, it is always a good idea to buy the raw ingredients and assemble your base. This way, you can make your pizza however you like it. This is because there are many different types of pizza bases out there to choose from. For this reason, you need to know how to cook pizzas for them to be crispy and yummy.

This book is your ultimate guide to making the best and healthy pizzas at home.

In this book, you will also discover how to customize your toppings and make them just how you want them. You will learn to prepare authentic Italian pizzas in your own kitchen without having any pizza experience.

Classic Dough

Prep time: 20 minutes

Serves: 2

Difficulty: Easy

Cost: Very low

Note: Rising time 2 hours

Ingredients:

• 300 g 00 flour
• 35 g Extra virgin olive oil
• 200 g Manitoba flour
• 10 g Salt
• 5 g Fresh brewer's yeast
• 300 ml Water at room temperature

Preparation:

In preparing the pizza dough, you can use your hand to mix everything, but if you use a mixer, you follow the same procedures at medium-low speed using the hook. Get the water at room temperature and pour the yeast into it. You can as well crumble the yeast in the flour, and the result remains the same. You can choose to use 2 g of beer yeast that is dehydrated upon preference.

Pour the 00 flour and the Manitoba in a container and while you are kneading, keep adding some water a little at a time. The recommended water temperature should be 25 degrees. After pouring half the liquid, add salt and keep mixing while pouring in water little by little until you get a homogeneous mixture.

While continuing to knead, you can add some oil and keep adding a little at a time. Lastly, transfer the dough to a work surface and continue using your hands to work on it until it is homogeneous and smooth.

When you get a nice and smooth dough, allow it to rest for about 10 minutes on the work surface. Use a bowl to cover it. Give it a small fold once it has rested. Divide it into four parts, gently pull each one, fold it towards the center and give it a sphere shape.

The dough that has been formed, transfer it to a bowl, use a plastic wrap to cover it, and allow it to rise. You can put the bowl in the oven with lights off for convenience. The ideal temperature for leavening is at least 26-28 degrees C. You can alternatively keep the bowl in a warm place. Weather and temperature influence the leavening of the dough, but averagely the dough should take 2 hours to double.

The dough will be nicely swollen after the rising time elapses. Just transfer it to the worktop and use a tarot to divide it into halves. You can flour the work surface lightly if needed.

Storage

The dough can be preserved or cooked once it has risen. In a case like this, you can reduce the yeast amount significantly, use a cling film to cover the bowl, and put it in a refrigerator for 8-12 hours for it to mature. Just leave the dough to acclimatize once the time elapses and continue per the recipe.

Pizza dough can also be frozen once it has been leavened. You can store it in a frosting bag after dividing it into desired portions. Then, it will be enough to allow the piece to thaw at room temperature then you continue per the recipe.

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 2

Difficulty: Easy

Cost: Low

Note: Rising dough 3 hours

Ingredients:

• 4 g Dry brewer's yeast
• 310 g Room temperature water
• 10 g Salt
• 250 g Wholemeal flour
• 250 g Flour
• 10 g Acacia honey
• 30 g Extra virgin olive oil

To season

• 10 g Extra virgin olive oil
• 125 g Mozzarella
• 200 g Tomato sauce
• Dried oregano to taste
• Salt to taste

Preparation:

In a bowl, sift the wholemeal flour and then add honey and dehydrated beer yeast. Using your hands, begin kneading and use water at room temperature to pour there. Keep kneading until you get a homogeneous mixture. The dough will become very liquid.