February 17, 2016 0 Comments

Want to spice up weeknight meals? Perhaps you want to turn your favourite greasy take out foods into a delicious home cooked meal? Than look no further than this easy classic thin-crust pizza recipe!


If you're anything like me than you can't get enough of pizza. It's actually surprising that we haven't posted a delicious pizza recipe on the blog yet! This tried, tested and true recipe for pizza is so easy to follow and has always comes out so perfectly. 

We recommend getting a good quality pizza stone, like the Emile Henry Flame Pizza Stone! The Emile Henry Pizza stone will allow you to shape your dough into a perfect circle, and to remove your pizza with ease! CLICK HERE to see all our pizza peels and cutters and more great tools!

 

 

 THIN-CRUST PIZZA WITH MOZZARELLA, MUSHROOMS, OLIVES AND PEPPERS

 

 

Pizza Dough

1 cup of flour
1 tsp fine salt
1 tsp caster sugar
1 tsp fresh or dried baker’s yeast
2 tbsp olive oil
½ cup of warm water

 

Tomato Sauce

3 tbsp tomato concentrate
1 tbsp olive oil
1 clove garlic (crushed)
Pinch of caster sugar
Fine salt and pepper
 

Topping

1 cup mozzarella cheese
3 ½ oz button mushrooms
1 onion
3 tbsp grated cheese
10 black olives
1 small green pepper

 

Directions

  1. Mix the flour with the salt, sugar and yeast.
  2. Pour in all the olive oil and warm water.
  3. Knead until the dough is elastic in consistency.
  4. Pre-heat your pizza stone at 240 degrees C /475 degrees F for 10-15 minutes
  5. Flour your work surface generously, sprinkle with fine couscous and roll out your dough. The couscous will help you remove your pizza easily.
  6. Mix the tomato concentrate with the olive oil and crushed garlic. Add the caster sugar, salt and pepper and spread the sauce over the dough.
  7. Top the pizza with slices of mozzarella, olives, onions, and chopped mushrooms/
  8. Chop the pepper into thin strips and sprinkle over the pizza with the grated cheese.
  9. Using a pizza peel, place your pizza on the Pizza Stone in the oven. Cook for 10-12 minutes at 250 degrees C / 475 degrees F.

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