Even though I am Italian, I am not a big fan of home-made pizza, but I have to admit that this one that Michele made was really good. Crispy and thin, exactly as it should be! For this recipe he used the same dough as the one he used for his sourdough bread, but without the last steps.
We made two different types: pizza margherita (the one in the picture) and pizza ai funghi (pizza with mushrooms). Actually they are almost the same pizza, but one has some cherry tomatoes on top and the other some mushrooms instead.
Obviously you can add any topping you want, but please avoid pineapple!! If you want some typical Italian topping ideas we can suggest: four cheeses pizza (blue cheese, mozzarella, fontina, grana padano), sausages (with or without mushrooms), margherita with rocket salad (to be added when the pizza is ready to serve), grilled vegetables (red peppers, aubergine, red radicchio). If you feel “more sea and less mountain” you can have a pizza ai frutti di mare (pizza with mussels and clams) adding the shellfish on the top before baking the dough. This type of pizza is quite risky because if there is any sand inside one of the clams your pizza is likely to get ruined.
For the dough see the sourdough recipe
For the pizza margherita:
Tomato passata (about 300 ml for one pizza)
Extra-virgin olive oil
For the dough follow the bread recipe until step two. After this point oil the dough, place it in a bowl, cover and leave to rest in the fridge for at least 4 or 5 hours. If you are in a hurry you can leave the dough to raise in a warm place instead of the fridge. In this case only two hours should be sufficient. In the meantime prepare the tomato sauce by mixing together tomato passata, salt, oregano, black pepper and some extra-virgin olive oil into a bowl. Leave to rest.
When the dough has approximately doubled in size take it out of the fridge and spread it with your hands it into a round (or any other) shape directly on the oven tray which should have been previously oiled. Top it with the tomato sauce, mozzarella slices and halved cherry tomatoes.
Heat the oven to 220ºC and bake the pizza for about 20 minutes. Buon appetito!