Crispy Crust Pizza

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Preheat your oven to 230°C (450°F). If you have a pizza stone or steel, place it in the oven to heat up; otherwise, use a heavy baking sheet.

   Približno 15 min

   Kuharjeva opomba: A very hot surface is key to a crispy crust.

2. 2

   In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy.

   Približno 10 min

   Kuharjeva opomba: This process, called 'blooming', proves that your yeast is active.

3. 3

   In a large bowl, whisk together the all-purpose flour, the cornmeal for the dough, and the salt for the dough.

   Približno 1 min

4. 4

   Pour the foamy yeast mixture and the olive oil for the dough into the flour mixture. Use a spatula to combine everything into a shaggy dough.

   Približno 2 min

5. 5

   Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.

   Približno 7 min

   Kuharjeva opomba: The dough should spring back slowly when you poke it.

6. 6

   Place the dough back in the bowl, cover it with a clean cloth, and let it rest in a warm spot for 15 minutes.

   Približno 15 min

7. 7

   While the dough rests, make the sauce. Heat the olive oil for the sauce in a small saucepan over medium heat.

   Približno 1 min

8. 8

   Add the chopped onion and cook for about 5 minutes until it has softened and become translucent.

   Približno 5 min

9. 9

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

   Približno 1 min

   Kuharjeva opomba: Be careful not to let the garlic burn, as it will become bitter.

10. 10

    Pour in the crushed tomatoes and add the dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.

    Približno 10 min

11. 11

    On a lightly floured surface, stretch or roll the rested dough into a 30cm (12-inch) circle.

    Približno 3 min

    Kuharjeva opomba: Stretching by hand helps create a lighter, airier crust than using a rolling pin.

12. 12

    Carefully remove the hot baking sheet or stone from the oven. Sprinkle it evenly with the cornmeal for dusting.

    Približno 1 min

    Kuharjeva opomba: The cornmeal acts like ball bearings, making it easy to slide the pizza off later.

13. 13

    Quickly and carefully transfer the shaped dough onto the hot, cornmeal-dusted surface.

    Približno 1 min

14. 14

    Spread the sauce over the dough, leaving a small border for the crust. Top evenly with the shredded mozzarella cheese.

    Približno 2 min

15. 15

    Arrange the pepperoni slices, black olives, and optional anchovy fillets over the cheese.

    Približno 2 min

16. 16

    Bake for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbling.

    Približno 15 min

17. 17

    Remove the pizza from the oven, garnish with the fresh basil, slice, and serve immediately.

    Približno 1 min

    Kuharjeva opomba: Adding fresh basil after baking preserves its delicate flavor.