Well, I promised myself to learn homemade pizza quite a while ago and explained why in this post: Must Learn Homemade Pizza, but I just didn’t have time or chance of trying it on my own.
I had enough courage for attempting to make pizza when mom was with us two weeks ago! And you see the result of cooperation of two of us here! So how did we share roles? Mom made the basic pizza dough and I made the pizza topping. Ok I know the hardest part is making pizza dough, I accept she was the master and I was her assistant! We did a great job in the end! And I understood that making pizza at home isn’t that hard. Thank you mom!
She made this pizza dough with whole wheat flour as we don’t use white flour unlike pizza restaurants here. It’s healthier, right! Tell you what? There was no difference in its taste or texture, our homemade pizza is as soft as those white ones thanks to the ingredients in its dough.
Mom said that milk and olive oil would give it a great softness to dough and they really did! She says we can use yogurt too for the same purpose. So it’s up to you to use yogurt or milk in your homemade pizza dough.
She never uses mixer or another device to make dough, she always makes it with hands. And I do exactly the same! I’m her daughter! So she combined everything well!
After combined, she kneaded it a little just to shape it easier.
We had a big ball of dough at the end!
It’s now ready to wait and get even bigger!
We made 7 pizzas from this dough each in middle size. We didn’t use all of it on the same day though. First we made 4 pizzas, we kept the rest of dough in the refrigerator and made the other 3 on the next day.
We love thin crust pizza, so she made it thin. And I brushed it with a sauce of tomato paste, garlic, dried thyme and olive oil.
I was inspired by Roxana’s Cheese Pizza With Homemade Pizza Dough and decided to top it with cherry tomatoes. Her pizza looks fantastic (go check it out!) and I wanted to make a similar one with a little twist. In addition to cherry tomatoes and cheese in her topping, I added black olives, kasar cheese and an egg in the middle. Ready to get in the oven!
Nothing can go wrong with these! These foods always go perfect together, but I felt that it needed something fresh as a final touch after it was baked and a bunch of fresh purslane gave me hand on this!
Purslane sprigs added a refreshing flavor to pizza reminding of coming Spring! Also crunchiness of purslane and softness of pizza were very well balanced. Nothing could be better!
- Pizza Dough:
- 7 cup whole wheat flour
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp dry instant yeast
- 1 cup milk, at room temperature
- ½ cup olive oil
- 2 and ¼ cup lukewarm water
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 3 cloves garlic, mashed
- 1 tsp dried thyme
- 3 tbsp water
- Topping for one pizza:
- 11 cherry tomatoes, halved
- ¼ cup black olives, chopped
- 1 whole egg
- ¼ cup kasar cheese or parmesan, grated
- ¼ bunch of purslane
- Sift flour in a large bowl. Add sugar, salt and yeast on the top.
- Pour milk, olive oil and water on it.
- Mix it with your hand until combined. You can add a little extra water if it’s still hard to combine or a little flour if it is not thick enough to shape.
- Make a ball from it. Cover with a piece of cloth and wait for an hour.
- Divide it into 7 equal balls.
- Start preparing its sauce.
- Mix all ingredients for it.
- Preheat oven at 180C.
- Roll out the balls thin and brush with sauce.
- Top with tomatoes and olives. Break an egg right in the middle. Sprinkle cheese on it.
- Bake at 180C for 30 minutes.
- Garnish it with purslane sprigs after baked.
These make 7 pizzas. You can make them on one day or keep rest of your dough in the refrigerator for future baking. You can keep it there for 3 days.
You can bake 3 or 4 pizzas at a time if your oven is large enough.