A delicious spiced crispy fluffy pizza crust with tomato sauce.
The pizza crust is very light and looks like milk bread.
When the pizza crust is baked, it is about 1 centimeter thick in the middle.
If a topping is used where excessive moisture comes free, is it better to bake the pizza crust first and then bring the topping on the pizza crust and bake it then in the oven.
There comes less moisture-free because it can be baked quicker.
If you want to make pizza for 4 people, you can easily double the amount of ingredients.
However, you then need a baking tray and will be completely filled.
"Until the 60s of the twentieth century was the pizza in Italy, often just a large rectangular piece of dough with usually only some tomato sauce and sometimes a bit of cheese or anchovies on it, on street corners in stalls freshly baked on large plates of which one rectangular piece was cut off to be sold to passersby."
***source Wikipedia - Pizza***
Preparation time : 1 hour and 40 minutes.
200 grams flour,
0.1 liters lukewarm semi-skimmed milk,
1 sachet of 7 grams dried yeast,
1 teaspoon sugar,
1 teaspoon salt,
3 tablespoons olive oil,
1 teaspoon oregano (to taste),
0.5 tablespoon chopped fresh parsley (to taste),
0.5 teaspoon garlic powder (to taste),
0.5 tablespoon finely chopped fresh chives (to taste).
4 tablespoons sieved tomatoes,
1 teaspoon sugar,
0.5 to 1 tablespoon Italian seasoning.
Mix all ingredients together.
Mix the milk (at about 35 degrees Celsius), sugar and yeast and let it rest for 10 minutes.
Sieve the flour into a bowl.
Make a hole in center and add the yeast mixture.
Stir the yeast mixture through the flour.
Add salt and olive oil.
For a delicious taste, in the pizza crust, add the herbs.
Knead well until a smooth dough forms (you can add possibly a little semi-skimmed milk or flour).
Leave the dough in a covered bowl in a warm place, about 30 minutes to one hour, rise until it is doubled.
Use that time to prepare the tomato sauce and the topping.
Knead the dough well and form it into a ball.
Sprinkle the surface with flour and place the dough ball on it.
Sprinkle some flour over the dough and roll the ball into a thin (several millimeters thick) circle of 30 centimeters with a rolling pin or flatten the dough with your hands (which are dusted with flour).
***With my hands was it slightly easier, but I have the advantage of my body-weight.***
***Leave the edge a little thicker than the rest of the pizza bottom.***
Put the pizza crust on a lightly greased baking tray and leave it on a warm spot for another 30 minutes to rise.
Preheat oven to 250 degrees Celsius (convection oven at 225 degrees Celsius).
Put the sauce on the pizza crust, and bake 12 to 15 minutes in hot oven at the lowest position.
Be careful that the sauce does not get burned.
***Bake the pizza crust with only tomato sauce on it, and then freeze it.
Then you have always a pizza crust available.***
It concerns about a pizza with a diameter of 30 centimeters (12 inches), rich topping on it and then again in the oven to heat up.
Submitted by: Ron Heere.
Prepared by the Happy Chief Cook, posted on February 13, 2012.