Pizza is a food whose popularity expanded worldwide. Although it produced in Italy but now pizza is available in almost all countries. There is no limit of pizza flavors and recipes. Variety of recipe for pizza used in the world, but Italian pizza has a different status. So I am going to share a Italian pizza making recipe.
At first have a look the brief info of the recipe:
- Preparation Time: 1h 10min
- Cook Time: 20min
- Ready Time: 1h 30min
- Yield: 1 Big Size
- Servings: $ Persons
- Cuisine: Italian
Now let's start the main part.
Ingredients:
For making dough:
- Flour: 200 gram
- Yeast: 1 tea spoon
- Egg: 1
- Baking powder: 1/2 teaspoon
- Butter: 50 grams
- Salt: As quantity
- Light hot water: For Mixing
For Pizza topping:
- Tomatoe slices without peas and seeds: One and a half cups
- Mushroom (Chopped): Half cups
- Chopped Garlic: 1 tablespoon
- Carrots: 1/2 cups
- Oregano: 2 teaspoons
- Lemon juice: 1 table spoon
- Tasting salt: 1/2 teaspoon
- Oyster sauce: 1 table spoon
- Sugar: 1 teaspoon
- Olive oil: 2 tablespoons
- Parmesan cheese or cheese powder: 1 cup
- Mozzarella Cheese (Grated): 1 cup
- Black olive: 10-12 Pieces
Steps Of the recipe:
Steps Of Making Dough:
Step 1
Mix all the ingredients together and keep mixing with light warm water and keep it covered it in hot place r for 1 hour.
Step 2
Take out the dough and make it bread like 10-inch pan. Now keep it in a stove side for 10-minute. Now bake it for 10 to 15 minutes in a preheated oven at 200 degree Celsius temperature.
Steps Of Pizza Topping:
Step 1
Fry the garlic with olive oil and roast it with the chopped carrot and tomato in high heat for 2 to 3 minutes. After that add Oyster sauce, tasting salt, sugar and roast well.
Step 2
Sprinkle sauce on baked bread. Next spread the Parmesan Cheeses powder and black olive. Now covered it with Mozzarella cheeses.
Step 3
Now sprinkle chopped mushroom and lemon juice on the pizza and bake it in oven at 200 degree centigrade for 15-20 minutes.
Topping Tips
Italian pizza can be made with minced meat as a topping.
Thanks for stopping by. Stay Tuned.
