Gourmet moment: Pizza

Good Sunday evening everyone! Believe it or not but I’m still fighting with my flu or whatever you wanna call it. I have that “sexy” no voice kind of thing going on and yucky cough. Let’s see how long this will last for as I’m avoiding any medicines and antibiotics and only sticking to the natural medicine such as litres of hot green tea, lemon and honey.

However, I did find some energy to make a pizza from scratch. After all, what’s a weekend without a slice of delicious pizza?!

Here’s how I like to make my (minimum greasy) pizza:

THE DOUGH

*3 3/4 cups of all purpose flour *1 1/3 cups of lukewarm water *3 teaspoons of dry bakers yeast *1 teaspoon of salt *pinch or two of sugar

THE TOPPINGS

-suggestion, but you can put any toppings you want of course

*tomato sauce *creme fraiche *pinch of ground garlic *pinch or two of dry oregano *corn ( cooked ones off the cob or from the can ) *chopped bell pepper *fresh feta cheese *freshly grated parmigiano reggiano *chopped kale

You’ll also need an oven ( duuuh), pizza stone plus, you’ll need some olive oil to grease your pizza stone.

This is how I make the dough -> First I take a large bowl, put flour in, put the yeast, salt and sugar and in the end I put lukewarm water and mix it all together with my hands into a “dough ball”. It should be of a “chewing gum” consistency, so if you need more flour or water, you add them as you are forming the dough. Once you’re happy with your dough, let it stay covered in the bowl for 1-2 hours before you continue working on it, meaning spreading it on the pizza stone and putting all of the toppings.

I bake my pizza for 20-25 minutes on 200-220°C (400/ 425 F)

Enjoy your meal! 🙂

All images by https://natalikarppinen.com