I’m in the mood for pizza today! I have many favorite recipes and I refer to the dough because that is where the success of a pizza lies. Each of these recipes is a favorite for a different reason and the way that helps me choose which one to use each time is the time available. I will choose a different recipe when I plan to make pizza in the next few days, another if I am going to make it for the evening and another if I want to make right now. Of course, the result in each case differs, but I always choose the recipe with the best result, for each category separately.

So when I only have an hour available to prepare the pizzas and bake them, this is the recipe I use. Comparing the time someone spends to make this dough and the result that gets, it is literally the best recipe by far that I have tried! It’s quick and easy but just as good as a recipe that takes much longer. What I love most about this dough is the perfect crispy crust that forms underneath and despite being thin, it doesn’t bend while the inside remains fluffy and soft with holes. A beautiful, gorgeous and delicious dough!

You can prepare the dough in the mixer, but it’s also very easy to make by hand. For even better results and as long as there is time, you can prepare the dough from the previous day and leave it to rise in the refrigerator overnight and up to 48 hours. Top with your favorite ingredients and don’t forget to put beers in the fridge!

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes. Don’t forget to turn on the subtitles!

Ingredients

For 2 medium size pizzas

For the dough

• 300 gr pizza flour type 00
• 3 gr dry yeast or 6 gr fresh yeast
• 200 ml lukewarm water
• 1 tsp olive oil
• 1 tsp salt

For the white pizza sauce

• 200 gr cream cheese
• 100 ml heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper

For pizza sauce

• 1 cup tomato sauce
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry oregano or dry basil

This sauce doesn’t need boiling, a simple mixing of the ingredients is enough, so it’s quick and delicious. But you can also boil it if you want. Other than that I often use my own homemade sauce which contains red pepper and basil and is boiled anyway. It is very tasty and the fact that it is ready is a great convenience. 

Preparation

In a bowl, mix the flour, yeast and water with a wooden spoon. Add the oil and salt. Mix and then start kneading for about 5 minutes until the dough becomes soft and elastic.

Divide the dough in half and make two balls. Grease a bowl and place the dough inside. Cover with a lid or a cling film. Let it rise at room temperature for about 40-50 minutes until it doubles in size.

When the dough is ready, preheat the oven to the highest temperature together along with the pan we will use. Take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough. Turn and stretch the dough until it will not stretch further. We not use a rolling pin because we will lose the air bubbles inside the dough, so the pizza will not be fluffy.

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

Transfer the dough to a baking sheet.

Spread the sauce and add the toppings of your choice. Whatever you like, it will be perfect anyway!

In the first pizza, tomato sauce, salami, grated cheese, mushrooms and pepper.

In the second, white sauce, ham, grated cheese, mushrooms, bacon.

Carefully, remove the hot pan from the oven and place the parchment paper with the pizza inside. Bake for 5-8 minutes depending on the thickness of the dough.

And a secret about the toppings…

Although we are talking about a quick and easy pizza, I would like to share with you a personal observation. The ingredients we put on the pizza are much tastier if we have processed them before putting them on the pizza. That is, if we roast the mushrooms with salt, pepper, oregano or even thyme if you like it more, they taste like steak, so they are tastier. If we have prepared caramelized onions in advance, they will add incredible sweetness and combined with the saltiness of the cheeses, give a special result. Cold meats like bacon when we saute them, they stand out and acquire a more beautiful smell and a more delicious taste. So when I have sautéed ingredients, I put them on top of the sauce and cover them with the cheeses.

Enjoy!

Nanà…