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Homemade Pizza with a superb rosemary flavored crispy chewy crust. Resting the dough in the refrigerator allows for its flavor to fully develop.

Pizza is so easily and readily available here in the US that I seldom ever think of making it myself. Though I do not buy it often, it is one of Ro-Jiro’s (second son) favorite foods. Knowing that he wasn’t going to get a pizza delivered to the home, he petitioned me to make it for him. How could I refuse. Even though the temperature was almost 90 outside, I cranked up the oven to 450˚F to bake these Homemade Pizzas. Good thing they were done very quickly and I was able to turn off the oven after 20 minutes…phew!

PREP TIME   : 30 mins
COOK TIME : 18 mins
TOTAL TIME : 48 mins



·         3¼ cups all-purpose flour (490g)
·         1 tsp fresh rosemary
·         1½ tsp salt
·         1½ tsp active dry yeast
·         2 tbsp extra virgin olive oil
·         1¼ cup water (about 110°F/43°C) (300ml)
·         Sauce
·         Tomato paste
·         Extra virgin olive oil
·         Toppings
·         Pepperoni
·         Sweet bell peppers (sliced)
·         Artichokes in oil (sliced)
·         Black olives (sliced)
·         Spinach
·         Basil leaves
·         Onions (sliced)
·         Garlic (minced)
·         Mozzarella cheese Shredded


1.   Combine all-purpose flour, rosemary, salt, and yeast in a large bowl. Pour in olive oil and water. Mix with a spatula and lightly knead until dough comes together into a soft, smooth ball. Do not over knead. If dough is too wet, add additional flour.
2.   Cover and let dough rise for 45 minutes in a warm place. Then refrigerate for 4 hours (or up to 36 hours) so that crust will develop flavor.
3.   Preheat oven to 450°F (230°C).
4.   Divide dough in half. Roll out a portion of dough into a 12-inch round. Prick dough all round with a fork and place dough on a pizza pan.
5.   Spread tomato paste or olive oil on the top. Sprinkle toppings and cheese as desired. Repeat with the other half of dough.
6.   Bake pizza at the lowest rack for 16 to 18 minutes.

Recipe from www. rotinrice. com

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