Irresistible Homemade Pizza with Fresh Aromatic Herbs!
Ingredients:
500g all-purpose flour (type 00 or regular)
325ml lukewarm water (approx. 35-40°C)
10g salt
7g dry yeast (or 20g fresh yeast)
1 tablespoon olive oil
1 pinch of sugar (optional, helps with fermentation)
Step-by-Step
Activate the yeast
In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let it rest for 5-10 minutes until it forms a foam (a sign that it is active).
Mix the dry ingredients
In a large bowl, place the flour and salt. Mix well.
Combine everything
Make a well in the center of the flour and pour in the yeast and olive oil mixture.
Stir with a spoon until a sticky dough forms.
Knead the dough
Sprinkle flour on the counter and knead for 8-10 minutes until smooth, elastic, and slightly sticky (it doesn't need to be 100% dry).
Tip: Use the "fold and push" technique with the palm of your hand.
First fermentation (rise)
Place the dough in a bowl greased with olive oil, cover with a cloth or plastic wrap.
Let it rest in a warm place for 1 to 1.5 hours (or until doubled in size).
Slow alternative: Leave in the refrigerator for 8-24 hours (more intense flavor!).
Divide and shape into balls
Divide the dough into 2 equal parts. Make smooth balls, cover, and let rest for 20 minutes.
Open the pizza
Sprinkle flour on the counter and open with your hands (or rolling pin) to ~30 cm in diameter.
Transfer to a baking sheet or pizza stone.
Assemble and Bake
Add sauce, cheese, fresh herbs (basil, oregano, rosemary) and your toppings.
Bake in a preheated oven at 250-280°C (as hot as possible) for 10-15 minutes or until golden brown.
Golden Tips:
Stone oven or ovenproof dish = crispy crust!
Use 00 wheat flour for a Neapolitan texture.
Fresh herbs? Add fresh basil and oregano only in the last 2 minutes of baking.
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