During this pandemic we have to stay home a bit more than usual. It can be a reason to do some intensive home baking. It took us a few hours from start to finish to make this recipe and it took us around a few minutes to gobble it up because it was so unbelievably delicious!
My way of bread baking is an ancient way, based on the oldest and most basic ways of bread baking. Richard Bertinet is my inspiration. And we made most of his recipe’s from this book that I got in 2011. Many of them regularly, including this pizza recipe. One of the members of the Willowdale Christian Church in Toronto was having a bread baking workshop for the congregation. I loved it so much! I was a kind of bored with just Laurens at home as a baby, luckily I got also another child: Allegra to babysit during that long winter. How fun that winter was. Cozy and indoors every day. It was then and there that I got up the habit of bread baking daily. What a joy! After a while I gave a few bread bake workshops as a fundraiser for the school. Some of you dear readers might remember that.
Let’ s get started. Here you go! Ready?
Put on some of your favorite music, a nice apron, pull your hair together (if needed;-) and put the ingredients together:
Pizza dough: 3-4 people. (I used a double portion for the six of us, and we ate it all)
- 10 mg. yeast
- 540 mg. flour
- 10 mg. salt
- 375 ml. water
- 500-gram tomato’s
- Herbs: oregano, rosemary, and basil and whatever you like to add and have in your kitchen.
- mozzarella cheese
- arugula leaves
- little zest of lemon juice
You also need:
- A big bowl for the dough
- A clean towel to cover the dough
- A measuring scale
- A tiny pot for the tomato sauce
- A knife
- A cutting board
- A baking tray and an oven
- And something that I might have forgotten to mention;-)
2. Make the dough:
Rub the yeast into the flour, using your fingertips as if making a crumble. Add the salt and water. Hold the bowl with one hand and mix the ingredients around with the other hand for about two minutes, until the dough starts to form. Make the dough for around five more minutes. Put it in the bowl, cover it with the clean towel, and put it in a draft-free place for one hour. Preheat the oven. 475 F. 275 C. (Yes, that is hot!)
3. Make the tomato sauce.
500-gram tomato’s, herbs (basil, rosemary, and oregano), and salt. cut it, boil it, and make it smooth, if you like. Let it stand to cool.
4. Make the dough ready for pizza.
Flour the counter well, release the dough from the bowl, and put it into the shape of your baking tray. (that you have covered with a baking sheet). Be very careful and touch the dough only when it is necessary. Generously flour the top of the dough, cover again for another five minutes.
5. Put the filling on the pizza.
Cut all the ingredients, in small pieces and spread it generously over the pizza.
6. Put it in the preheated oven.
Put it quickly in the preheated oven and turn the heat (475F)/ 275C) down to 450F/ 250 C. Bake it golden brown and crisp in 12 minutes. Check it if it is ready, or if it needs just another minute. This depends on your oven.
And while you are finished and marvel about the good gifts of the earth, maybe you are interested to get some Soulfood
- Idea: Order the book. from Richard Bertinet
- Idea: Do you need help to make this pizza? Feel free to contact me for a pizza making workshop. There might be some distance issues, but maybe we can overcome that by Skype/ Zoom or otherwise.