It’s the ultimate comfort food me and there’s absolutely no competition to that. Thin crust or thick, plain or loaded, pizza is something that I can have at any time of the day, of course, with no regrets. As long as there’s no pineapple on my pizza, I think I am good to go.
Though there are plenty of places delivering pizza, some claiming it’ll come hot or some claiming to send it in under 30 minutes, there’s no better joy than making a pizza at home. You have all the discretion to put whatever you want and as much as you want. But mostly whenever we’re making a pizza at home, the pizza base and pizza sauce are bought from the store, and all we do is compile it together.
I was willing to go the extra mile, but the amount of time that it would have taken to make one from scratch was daunting. I still wasn’t willing to give up, and ended up making a delicious thin crust pizza, from scratch(now I didn’t make the cheese at home!) including the pizza base and the pizza sauce, in under 60 minutes.
There are a lot of cheats involved in the recipe and I’d like to apologise to my Italian friends in advance, but those cheats don’t get reflected in the final product, and that makes up for it!
Cooking time: 60 minutes
Serves: 2 people
For the base:
2 cups plain flour
1 tsp yeast
1-1.5 cup water(to make the dough)
1/2 tsp sugar
1/2 tsp salt
2 tsp oil
For the sauce:
1 tsp olive oil
1/2 Cup Tomato purée
3 tsp tomato ketchup
1/2 tsp dried herbs
1/2 tsp chilli flakes
1/2 cup mozzarella cheese
Toppings of choice
1. Take lukewarm water in a small bowl and add sugar and yeast and set aside for 5 mins.
2. Sieve flour in a big bowl and add the mixture of yeast and water once it forms bubbles. Add the salt, oil and water and knead the dough for 5-8 minutes to work out the gluten.
3. Cover with a damp towel and set it aside for 10 minutes.
4. While waiting for the dough to get ready, get on with the cheat pizza sauce!
1. Take a pan and add some olive oil to it. Let it heat and then add in the tomato purée. If you don’t have packaged tomato purée, replace with freshly puréed tomatoes, but this would increase your cooking time.
2. Add in the ketchup, chilli flakes and dried herbs and let it simmer for 5 mins.
3. While the sauce is cooking down, get back to the base.
1. Divide the dough into two parts, as you’ll get 2 pizzas out of this(Since I chose to make a thin crust pizza, 10 minutes rest was fair for the crust).
2. Flatten it out on a baking tray and ensure that it should be thin but shouldn’t be translucent. If it’s translucent, the base would get converted to a flatbread! Poke some holes with the help of a fork to avoid the air bubbles.
3. Place the baking tray in the oven at 200-degree Celsius for 4 minutes. This will cook the base slightly.
4. In the meantime, the pizza sauce would be ready, so just add the fresh basil and cool it down. I chose to put the pan over cold water to fasten up the process.
5. Take the base out of the oven, slather it with freshly made pizza sauce, top it up with cheese and your choice of toppings.
6. Place it back in the oven for 5-8 minutes at 280-degree Celsius, till the cheese melts and the crust goes golden on the edges.
7. Take it out if the oven, top it with fresh basil leaves and serve hot with mustard sauce and ketchup, or demolish it as it is!