Mmmmmm, Pizza probably the best Italian invention ever after Ferrari and Lamborghini of course. A dish originating in Neapolitan cuisine that is now one of the most popular dish all over the world. But the real roots of this great dish came from the Ancient Greeks where they baked their breads covered with oil and cheese then the Romans started baking it in thin sheets of bread which they flavour with cheese, honey and bay leaves then the modern pizza was born where the Italians added the tomatoes.
There are different types ovens and methods used for cooking a pizza, the most traditional one was using stone brick ovens where pizza is laid on the oven surface but the American style is using a pan placed inside an oven, they call it pan-pizza, but due to modernization and commercialization the fast food pizza shops are now using conveyor belt ovens which cooks this delicious bread quickly and on perfect timing. Not just the ovens are different even the dough used are different that’s why there are thin and thick crust pizza, the original Italian pizza by rule cannot be more than 3mm thick and should be hand tossed, this then makes it crispy when baked.
For this recipe I will not try hard to be an Italian Pizza Chef so there were no hand tossing involved instead I used the ever reliable rolling-pin. Also this will be the square variant as I don’t have round pan suitable for pizza and we don’t have a stone oven as well. But regardless of how it is shaped or baked as long as you have a good crust and a matching combination of ingredients I guess you wont go wrong with this one, that is why there are more than 1000 variants of this great Italian Invention and this is one of the most common one the Supreme Pizza
Ingredients (Pizza Crust)
2 1/4 tsp yeast
1/3 cup water, Warm
3/4 tsp salt
1/4 tsp dry oregano leaves
1 cup water, cold
3 1/4 cup all-purpose flour + 1/2 cup for dusting
1 1/2 tbsp corn oil
1 tbsp + 1 tsp sugar
1/4 cup cornmeal (or ground corn chips)
olive oil for greasing the pan
12 slices Pepperoni
12 pcs rasher bacon, sliced
1/2 cup minced beef
1 green capsicum, sliced
12 button mushrooms, sliced
1 small white onions, chopped
3 large plump tomatoes, sliced
1 1/2 cup mozzarella cheese
freshly ground pepper
- Mix yeast and 1 tsp sugar on warm water, set aside until very bubbly.
- Now combine the rest of the ingredients for the crust but using only 1 1/2 cup of flour with the yeast mixture. Mix with a spatula until it forms a batter.
- Now slowly add the remaining flour and start kneading in a floured surface (don’t knead the dough too much that the texture is tough)
- Now place it in a big greased bowl and cover it with a cling wrap, make sure it will handle twice the size of the dough. Place in a warm location (I usually place it in an oven preheated to 60C then turned off) for around 45 minutes or until it doubled the size.
- Once doubled, remove from container, deflate and continue to knead, flatten using a rolling-pin make sure the thickness is no greater than 5mm, place it in a well-greased pan, brush with oil and dust with corn meal.
- Place your toppings brushing the dough with olive oil initially and finalising with mozzarella cheese. Let it rest for 15 minutes.
- Place in a preheated over at 230C for 20 to 25 minutes.