I have been a pizza fan for quite some time now and tried making pizza at home in the past. I used ready made pizza dough and somehow did not like the fact that – you never know what is inside your dough. The husband is not a big pizza person, we don’t go out for pizza very often. The rare instances that we do go out, it is to this small Neapolitan pizza place run by a guy obsessed with making the pizza as it is made in Italy. He has a fancy oven and everything. The pizza is very good there, and I love their pizza margherita . I have always wanted to make my own pizza dough from scratch and this time I finally got around to actually doing it.
I was very happy with the way the crust turned out soft and fluffy. It gave it a Chicago-deep dish pizza feel. I love the deep dish pizza as much as I love the thin crust New York style pizza. I wanted to keep it simple and let the ingredients bring out the flavors. I did not want to put in too many ingredients or seasonings and this is the result. What made the more than two hours of effort in making the dough from scratch and the marinara sauce from scratch was the fact that the husband scarfed down two whole slices of pizza and kept telling me how good it was and I quote “Beer, Pizza and coding on a Friday night !! This is awesome”
I loved how the fennel infuses into the tomatoes giving the marinara sauce a very subtle but amazing flavor. I used broccolini in the recipe for the first time.I liked it a lot and will try it in other recipes. The beauty of a garden pizza is that you can add any kind of veggies as the pizza topping. Mushrooms, olives, spinach, onions, broccoli, brussels sprouts… the list goes on.
Here are the ingredients and the recipe details for the best pizza the husband ever had 😉
- 2 cup All purpose flour / Maida
- 1 cup Warm whole milk
- 1/2 cup Whole wheat flour / Atta
- 4 tbsp Curd / Yogurt
- 2 tsp Quick rising yeast
- 1 tsp Sugar
- 2 Red tomatoes (medium, ripe)
- 1 Garlic clove (minced)
- 1 tbsp Fennel seeds
- 1 tsp Ground black pepper
- 6 tbsp Olive oil
- 1/2 cup Red onion (diced)
- 3 tsp Salt
- 5-7 Shiitake mushrooms
- 1/2 Green pepper (sliced)
- 4-6 Broccolini floret heads
- 1/2 Red onion (small, sliced)
- Dried Oregano
- Red chili flakes
- Mozzarella cheese
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Prep time 1 hour
Cook time 18-20 min
Passive time 20-30 min
Recipe level Intermediate
Spice level 3 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator using an airtight container
Serving suggestion Warm
- In a mixing bowl add all purpose flour, whole wheat flour, sugar and yogurt. Mix well.
- Add the quick rise instant yeast to another small bowl with warm milk to activate the yeast. Add it to the larger mixing bowl and make a dough.
- Feel free to add more flour if you think the dough is becoming runny.
- Cover the bowl with a clean damp towel. Make sure the center of the dough touches the towel.
- Keep it in the warmest place of the house for 1-2 hours for it to rise.
- Mix 1 tsp salt to the dough, knead it and set aside.
- In a blender or food processor add diced tomatoes, garlic, fennel seeds and blend until smooth.
- In a pot or saucepan over medium heat, add 3 tbsp olive oil , finely chopped onion and saute for 2 minutes.
- Add the tomato blend to the pot and simmer for 30 minutes, stirring occasionally.
- Add ½ tsp black pepper and 1 tsp salt and give it a stir.
- Set it aside to cool.
- Preheat the oven to 435 ° F or 223 ° C
- Make the pizza crust by spreading the dough over a parchment paper.
- In a mixing bowl add 3 tbsp olive oil , 1 tsp salt, ½ tsp black pepper and mix well. Add the sliced veggies and coat them well.
- Spread the marinara sauce on the crust.
- Add the veggies and mushrooms and spread them evenly across the surface of the pizza.
- Bake for 18 to 20 min or until edges turn golden brown. Baking time varies based on the type of oven used.
- Season with oregano and red chili flakes on the top.
- Sprinkle the mozzarella cheese as per your liking.
Slice and serve !
- Make sure you keep the dough in a warm place for the crust to become fluffy. I kept the bowl in the dryer.
- Make sure you add the salt after the dough rises, as it tends to interfere with the fermentation process.
- You could freeze the pizza in an airtight container for longer periods if you prefer, I was never a fan of frozen pizza and would suggest you to spend the time and enjoy your pizza fresh from the oven.
Hope you all have an amazing Friday 🙂