Classic Homemade Pizza

My 9 year old asked can we make pizza for breakfast tomorrow? oh yes!! its a good idea. Immediately mixed and kneaded some dough for the base before bed and refrigerated. Morning my little one was so excited got up early on a weekend and removed the dough from the fridge, both my darlings helped in the kitchen, hubby in garnishing and little one in cleaning and chopping veggies. You feel so cared pampered when the whole family works together on a weekend, Pizza from scratch.......

Makes 2 medium and 1 pan  pizza

Ingredients:

For base-

• 1 tsp sugar
• 2 tsp salt
• 2 tbsp. olive oil
• 3 1/2 cups bread flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water.

Method:

• Place the warm water in the large bowl. Sprinkle the Sugar and dry yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast begins to foam, which indicates that it is still active.
• Mix in the flour, salt and olive oil, knead the pizza dough until the dough is smooth and elastic, about 10 minutes.
• If the dough seems a little too wet, sprinkle it with a little more flour.
• Cover with a cling film or cloth and set aside.

For Pizza Sauce-

• 3 tomatoes (fresh or canned)
• 2 tbsp. olive oil
• 5 pods garlic minced
• 1 tsp dried oregano, if using fresh add 3 tbsp.
• 1 tsp dried basil, if using fresh add 3 tbsp.
• 1 tsp Pepper
• Salt to taste
• Sugar 1/2 tsp

Method:

•  Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, (optional: carrot, celery). Stir for a while.
• Add the minced garlic. Cook garlic for 30 seconds.
• Add the tomatoes, including the juice. Add the basil and oregano, season with salt and pepper to taste.
• With an immersion blender blend to give it a smooth consistency.
• simmer it uncovered until thickened, about 15 minutes.
• Can be cooled and stored it in a mason jar for a month or even more.

Topping:

• 1 cup thin sliced onion
• 1 cup thin sliced bell pepper
• 1 cup deseeded and thin sliced tomato
• 1 cup frozen sweet corn
• Optional - baby corn, mushroom, artichoke, broccoli....
• 2 cups Mozzarella cheese, grated
• 2 tbsp. Pesto
• Chilly flakes.

Special equipment need - A pizza stone for crispy pizza crust but I used my iron dosa skillet or tava.

Method:

• Preheat the oven to 450°F or 230°C· for at least 30 minutes
• Remove the plastic cover from the dough and punch the dough. Divide the dough in half. Form two round balls of dough, cover with plastic and let it sit for 10 minutes.
• Take one ball of dough and flatten it with your hands on a slightly floured Pizza stone. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.

• Let the dough relax for 5 minutes and then continue to stretch until it reaches the desired diameter. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
• Spread tomato sauce followed by mozzarella cheese and place your desired toppings on the pizza.
• Add a dollop of pesto sauce here and there.

• Place the stone in the preheated oven.
• Bake pizza one at a time until the crust turns brown and the cheese melts, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

• Remove and give it a 30 seconds of standing time
• slice it with a pizza cutter and serve hot.