Skip to main content

Pizza !!!!

The Italians who came up with the idea of layering a flat bed of leavened flour with a sauce and some simple vegetables sure created something great for mankind. Don't be daunted by the thought of making a pizza from scratch, this is a simple enough recipe and the looks of wonder on the faces of the people who bite in that first slice is what makes the whole process worthwhile. So let's get started...

Ingredients for the pizza base :
Dry Yeast :  about 6 teaspoons heaped
Warm Water : a cup
Maida : 2 1/2 cups
Baking Powder : about 2 teaspoons heaped
Vegetable Oil : 2 teaspoons (preferably Olive Oil)
Salt : 1/2 a teaspoon.

Take the lukewarm water in a bowl and drop in the 6 heaped teaspoons of dry yeast. Remember, the water has to be slightly warm, if it is piping hot it will kill the yeast and the dough will not ferment. After dropping in  the yeast cover the bowl and let is sit for 10 to 15 minutes. After the 10 minutes are up, the yeast will have dissolved and formed a murky foamy liquid. Drop in the maida, baking powder, salt and oil. Now stick a long   spoon into the mixture and keep mixing it around till everything lumps together to form a sticky white mass. Scrape the sticky dough off the spoon and start mixing the dough with your hand in a circular motion, it will be blatantly sticky and gooey. Now smear your palms with vegetable oil and start kneading the dough lightly into a ball as shown below.

Once your palms are greased, it will be very easy to manipulate the sticky dough into a ball. Lightly grease the base and the sides of the vessel where the dough is going to rest.

Cover the dough with a clean damp cloth and set it aside for an hour, or half an hour if you are in a hurry. (Now would be a good time to work on the tomato based sauce described a few steps below while you wait for the dough to rise.)

After an hour or so the dough would have risen quite a bit, can you make out the more pronounced bulge in the above picture?

Remove the cloth and you'll see that the dough has doubled in size, punch the dough down and then turn it on to  a lightly greased pizza tray. 

Moving on to the sauce: Marinara Sauce is the tomato based sauce used in pizzas and pastas. This is readily available at supermarkets in other countries, I haven't found any in the city I live in... so I just make my own. 

Ingredients for the Marinara Sauce 
Olive Oil : 2 Tablespoons (can use ordinary vegetable oil too)
Tomatoes : 5 to 6 ripe red tomatoes
Garlic : 7 to 8 cloves chopped
Oregano, chillie flakes, salt and pepper to taste

First, wash and grind all the tomatoes into a paste. Then heat 2 tablespoons of olive oil (or vegetable oil) in a pan and drop in the chopped garlic, fry till garlic turns light brown. Then pour in the tomato juice and cover the vessel, let it cook for 15 minutes or so. 

After it has boiled a bit add the chillie flakes (optional, I only added it cause I had it at home), pepper, salt and the oregano.

Stir and let it cook for another 15 to 20 minutes. The sauce will have thickened a bit by then and it will give off a nice deliciously tantalizing aroma.

Getting back to the pizza base...

Transfer the dough to a slightly greased pizza tray (I don't own one yet, hence I'm using a baking pan) and spread it out evenly with your fingers.

Place the tray in the oven for 10 minutes to stiffen up the dough. Here I have just removed it from the oven after baking for 10 minutes, you can see that the dough has risen a bit and it is more firm. This step is done to prevent the dough from becoming soggy when the marinara sauce is spread over it.

Now spread the marinara sauce evenly over the base.

Here I have used a capsicum and onion vegetable topping.

I had some ham in the freezer so I chopped that up and spread it over the vegetables. I even used a little grated cheddar cheese in between.

Salami topping... I went all out on this pizza.

Sprinkle chillie flakes and oregano... sprinkle grated cheddar cheese over this and then stick it in the oven to bake for 25 to 30 minutes. 

Here's the final product.. and trust me on this its abso-freakin-lutely delicious. And one other thing, I only used Cheddar Cheese here, cause I found out that it tastes the best. I tried using mozzarella (the actual cheese used on Pizza) but it tasted like cardboard, hence I stick to Cheddar cheese now. You get these in stores in chunks, grate them and then sprinkle them over the pizza before baking. A cheese slice was lying in my fridge, those thin plastic wrapped ones.... I cut it into strips and added that to the pizza too, and that explains those white lines of cheese in between all that yellow baked cheddar goodness. 

Here are a few other pizzas made over the past few months using different toppings but following the exact same method described here...

This is a simple vegetarian pizza, used only a capsicum and onion topping and it was just as fabulous.

Here's another one with capsicum, onions, ham and bacon topping...

So go ahead, give it a shot... and enjoy some fresh home baked pizza. 


Carol said…
In the pictures it looks so easy no?? so.. when are you coming here?
BackStage said…
mmm... looks mouth watering..! i have made pizzas only on readymade bases.. will try this out soon!

oooh by the way... i made the macaroni n cheese thingy.. it turned out good.. !
Jane Hamilton said…
That looks YUMMY!!! Okay, 1 question: What exactly is oregano, and is it an absolute must for this pizza?

Can I make this in a microwave oven? :P
Karen Xavier said…
Nam, you are coming here...

Zak, thanks

Gibsy, glad that the mac & cheese came out well :)

Jane, Oregano is a type of Italian spice, I get it when we order pizza from Dominoes. They give it to you in small packets to sprinkle over the pizza... I save the left over packets. Its not necessary to add Oregano here if you don't have it... the pizza will taste just as good. I think you can use a microwave to make this, but you will have to check the settings in a manual, I am not sure how many minutes it would require to cook.
BackStage said…
A doubt : How long should the pizza be in the oven? and Should I like keep it at bottom or top rack?
Karen Xavier said…
Gibsy, I usually place it in the middle rack for half an hour or so. Once the cheese has melted then leave it for another 5 to 10 minutes for the base to get slightly brown and firm.
PurpleHeart said…
Absolutely appetizing !!! The conventional oven that you are using - where did you buy it ? I've always wanted one of those, when I was in India, but ended up using microwave for baking 'coz I couldn't find a home size baking oven that would fit my budget !
Karen Xavier said…
Sandhya, I am using a cooking range, bought one at the Faber Galleria in Madras. It has four gas stoves and an oven... what are you using in the States?
PurpleHeart said…
I think it's almost the same, Karen - except that it's electric stove here. :)
Lyola said…
thank u sissy . we did a great job

Popular posts from this blog

December 2016 and January 2017

The last few months of 2016 were crazy in so many ways. First there was the money issue (when the higher denomination notes lost their value overnight) which created a mess of economic proportions. The insane queues at banks and ATM's and all the scrambling that was happening to make sense of it all, made November quite memorable.  Around the same time, Trump came out victorious which I thought was pretty hilarious... a sort of validation that people are the same everywhere, based on who we elected here.  Anyway, after the chaos of November, December came with her own brand of drama. I heard of Cyclone Nada, but I was busy in Nagercoil then enjoying a birthday party...Even that was fun, surprising the birthday girl who did not know that I was at the airport with dad. She walks up and down and I'm hiding behind the newspaper pretending to read it, then I see Manoj by her side, and they finally come out and she is hugging my dad and after that I walk up behind her and tap her on t…

A Corpse in the Ground

Avila and Fatima

The next day after an early breakfast we set out to visit Avila, which is about an hour's drive from Madrid.
A video of the landscape in Spain... Here, we've just reached Avila... these Walls of Avila were completed between the 11th and 14th centuries and they are the city's defining image. We had a lovely guide, Maria, and she took us around this quaint city explaining about the fortress and the cathedrals.
Another video depicting the welcoming sounds of Avila... the constantly chirping birds over the walled city of Avila are quite captivating, they seem to beckon you in. Avila's charm...  The sun, spilling her beams... 
The church of St. Teresa of Avila Inside the church, mass was just getting over... The chapel dedicated to St. Teresa
The main square in Avila
So after checking out the church of St. Teresa and the museum where her finger is displayed, we started on our way to Fatima in Portugal which is about a five hour drive from Avila.

Stopped on the way to have a …