You will need :
10 fl oz of warm water
1 half coffee spoon of sugar
1/3 oz of baker's yeast
4 tablespoons of olive oil
1 lb flour
2 coffee spoons of salt
6 leaves of basil
1 to 2 cloves of garlic
1 half onion
1 can of peeled tomatoes
3 tablespoons of tomato puree
1 coffee spoon of sea salt
2 tablespoons of olive oil
Gruyere cheese / Swiss cheese
To make the pizza dough, start by pouring 30 cl (1.25 US cups) of warm water in a bowl.
Add the sugar and baking powder.
Wait a little bit. It's very important that the water be warm.
Then add the olive oil.
Add half the flour.
Then add the salt.
Add the other half of the flour.
Use a spatula, and then your hands to mix it, like this.
Knead the dough for a few minutes, repeating this motion, until it has a smooth texture.
You can make 4 to 8 pizzas with this dough.
You can cut it into several portions and keep some in the freezer.
Cover the bowl with plastic wrap.
Leave the dough sitting out at room temperature for at least 1 hour. The dough will swell.
You can leave the dough for one night in the refrigerator. In that case, take the dough out of the fridge one hour before using.
Sprinkle some flour over your work space.
Flatten the dough with your hand, like this.
Then use a rolling pin to flatten the dough.
Feel free to sprinkle more flour on your work space to prevent the dough from sticking.
When the dough is flat enough, place it on a baking sheet.
Then prepare the tomato sauce.
Chop the basil leaves.
Mince one or two cloves of garlic
Peel the onion and cut it in half.
Dice the onion.
Mash some peeled tomatoes like this.
Fry the onion, then add the minced garlic cloves.
Add the tomato paste.
Add the sea salt and
the crushed tomatoes and stir.
Finally, add the basil leaves and olive oil.
Add two tablespoons of olive oil
You tomato sauce is now ready.
Once your pizza base is ready, you can garnish it with the toppings of your choice.
Here, we used gruyere cheese, gorgonzola cheese, black olives, and basil.
Bake the pizza for 6 to 10 minutes at 200°C (392°F).