We always make pizza on Saturdays, we just never get tired of good pizza!
This dough has an amazing consistency, and the reason for this is the 20-minute resting time before adding the yeast.
Also, if you bake this pizza on baking steel you ‘ll get a fantastic crust.
(3 large or 9 mini pizzas)
- 2 1/4 cup (500 ml) water (77 °F / 25 °C)
- 2 1/4 cup (500 ml) milk (77 °F / 25 °C)
- 4 tablespoons olive oil
- 3 lbs (1 1/2 kilos) all-purpose flour + approx. 2/3 cup (75 g) for later
- 2 tablespoons salt
- 2 teaspoons dried yeast
- Put the water, milk, olive oil, flour, and salt into a mixing bowl. Stir until everything is well blended, or use the dough hook for this.
- Cover the bowl with a clean kitchen towel and leave to rest for 20 minutes.
- Add the dried yeast and knead for 5 minutes.
- Divide the dough into 3 (or 9 if you’re making mini pizzas) and shape them into balls. Grease three bowls with olive oil and put the doughs into each their bowl.
- Turn them around in the bowl until coated with the oil.
- Cover with plastic wrap and leave to rest in a warm place until doubled in size.
- Put the extra 2/3 cup (75 g) flour into a large bowl. Tip in one of the balls of dough and turn it around in the flour. Sprinkle some flour on a sheet of baking paper.
- Put the dough on to the baking paper and flatten with your hands. Repeat with the remaining two balls of dough.
- about 3/4 cup (200 g) tomato purée
- 1–2 tablespoons Santa Maria pepper mix
- 1–2 teaspoons salt
- 1 teaspoon dried oregano
- about 2–5 tablespoons water
- Make the pizza sauce by mixing together all the ingredients. Spread over the pizzas and top with whatever you like. I love to use Dutch gouda cheese, mozzarella, and pepperoni.
- Bake the pizzas in a very hot oven, 480-550 °F (250–290 °C). The time depends on the thickness of the dough, and personal preferences, but approximately 10-15 minutes should do it. (8 mins for mini pizzas.).
- I use baking steel when I bake pizza, it makes the crust nice and crunchy.
- Remember to heat the baking steel in the oven before use. Alternatively, use a regular baking tray which is turned upside down. Heat the tray in the oven 30 minutes before baking the pizzas.
- When you’re ready to bake, just slide the pizza onto the baking steel or baking tray in the oven.
I like to serve this pizza with a garlic sauce.
- about 1/2 cup (100 g) natural yogurt
- 1-2 tablespoons mayonnaise
- 1-2 teaspoons dried chives
- juice from 1/2 lemon
- 1 teaspoon salt
- 1/2 – 1 garlic clove, crushed
Put all the ingredients into a bowl and stir until everything is blended.
TIP: If you’re not baking all the pizzas on the same day, freeze the balls of dough to a later occasion. Place them on a tray, cover with plastic wrap and place the tray in the freezer. After a few hours, remove the tray from the freezer and put the balls of dough into each their plastic bag, then return to the freezer until needed. Thaw in the refrigerator a few hours before using.