I love pizza. And I think they are perfect for almost everything: an informal dinner, for appetizers with friends or even a pizza night when you and your friends can make your own flavor combinations!
And even better… what if besides sharing pizza, you make your own pizza?
Here you have an easy dough that will be the basis for any pizza you wanna make. I also give you a flavor suggestion, mixing the creamy mozzarella, with the strong flavor of mushrooms and the magic of a soft egg yolk… Yuuuummmmmyyyyy!
3 pizzas, 10 inches each
1 tbsp active dry yeast
1 tbsp sugar
1 cup warm water
2 tbsp olive oil + 1 tbsp (to add at the end)
3 cups all purpose flour
1 1/2 tsp salt
Filling (1 pizza)
1/2 cup tomato sauce
2 fresh mozzarella balls
5 cherry tomatoes
2 Paris mushrooms
For the dough: in a bowl, mix yeast, sugar and water and let it begin to bubble (about 5 minutes). Add 2 tbsp of olive oil and, a little at once, the flour and the salt. Mix with a spoon until you see no more liquids and, then, add the last tbsp of olive oil. Work with your hands until the dough is not sticky anymore (about 5 minutes). Cover with a clean cloth and set aside for 1 hour, until it doubles its size.
Preheat the oven at 540 degrees (high). Press the dough, carefully, with your hands, divide in three and open it.
Cover it with tomato sauce and all other ingredients (except the basil). Break the egg in the middle of the pizza and take to the oven, for about 10 minutes (until the egg white is done). Put the basil and be happy!
Tip: if you don’t want to use all dough at once, you have 2 options:
- Preheat the oven at 540 degrees. Open the dough, pierce with a fork and take to the oven for 5 minutes. Let it cool down completely, put in a sealed plastic and put it in the refrigerator for up to 5 days or in freezer for up to 1 month.
- Put the undone dough in a sealed plastic and put it in refrigerator for up to 2 days.
So, call your friends, open a bottle of wine and be creative with the pizzas! It’s Friday night!!! 🙂