Celebrate National Pizza Day by making the best homemade pizza

Yay, it’s National Pizza Day!

Pizza is a delicious Italian savory dish which is usually flattened into a round shape, with a wheat-based dough topped with a tomato-based sauce, cheese, and a variety of preferred ingredients, which is then baked in the oven at a moderately high temperature.

Join in on the worldwide celebration of National Pizza Day by recreating the best homemade pizza with your favourite toppings and flavours.

We have also added a yummy and healthy weightwatchers pizza recipe for those of you who would like to indulge in some pizza tonight while dodging the unnecessary carbs and calories.

The best homemade pizza

Ingredients

For the pizza

• 2 ½ cups warm water
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 7 cups all-purpose flour, plus more for dusting
• 6 tablespoons extra virgin olive oil, plus more for greasing
• 1 ½ teaspoons kosher salt
• ¼ cup semolina flour

Margherita topping

• Tomato sauce
• Fresh mozzarella cheese, torn into small pieces
• Fresh basil

Bianca topping

• Extra virgin olive oil
• Fresh mozzarella cheese, torn into small pieces
• Ricotta cheese
• Fresh basil pesto
• Dried oregano

Peperoni topping

• Tomato sauce
• Fresh mozzarella cheese, torn into small pieces
• Spicy pepperoni slice
• Freshly grated parmesan cheese

ALSO TRY: Recipe of the day: 30-minute roasted pork tenderloin

Method

1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
3. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
4. Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
5. Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
6. Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
7. Preheat the oven as high as your oven will allow, between 230-260˚C. Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
8. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
9. Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
10. Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
13. Add any garnish of your preference.
14. Enjoy!

This recipe was found on tasty.co

Super healthy weightwatchers pizza

Ingredients

For the dough

• 100g (of each) strong white and strong whole wheat flour
• 1 teaspoon easy-blend dried yeast
• 125ml warm water

For the toppings

• 200g can chopped tomato, juice drained
• Handful cherry tomatoes, halved
• 1 large courgette, thinly sliced using a peeler
• 25g mozzarella, torn into pieces
• 1 teaspoon capers in brine, drained
• 8 green olives, roughly chopped
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons chopped parsley, to serve

Method

1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240˚Cor the highest setting.
3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

This recipe was found on bbcgoodfood.com