pizza

Few days ago, before my mum left for a trip, she requested a “special” dinner on Wednesday. At our home it means something really tasty we don’t prepare very often. And this “special” dish always tastes best after being away for some time. This week it was all about pizza. Outwardly easy, it’s quite laborious. But the satisfaction
is even bigger.

The key to a good pizza is dough. I always use an old recipe from Marta Gessler (not to be mistaken with Magda Gessler!) who runs
Qchnia Artystyczna
in Warsaw:

* 400 g flour
* 2 teaspoons of dry yeast
* 200 ml/250 ml of warm water
* 1 teaspoon of sugar
* 1 teaspoon of salt

1. Stir yeast, sugar and water in a bowl and leave it
in a warm place for 5 minutes.

2. Put flour and salt into a bowl and make a hole in the centre. Pour the mixture inside.
3. Make a dough. Put it onto a moulding board sprinkled with flour and squash until it’s flexible.
4. Leave it in a bowl in a warm place, cover with
a kitchen cloth and wait until it doubles its volume (about 30 minutes).

5. Roll the dough and put your favourite
ingredientes onto it.

6. Bake about 12 minutes at 230 degrees.

Depending on how many pizzas you want to make you can divide the dough into 2 or 4 pieces  (step 4). If you like the thick dough, it’s best to leave it in one piece. You can also try to bake it for longer in a lower temperature (as I do – but it all depends on your oven really).

Buon appetito!

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