If you’ve never worked with yeast, pizza dough is the most an easy way to get to know this ingredient. Even experienced bakers will find this recipe worthy. The dough is easy mixes even without using a mixer, it’s nice to be with it to work, and most importantly, excellent baking is obtained with it. The most simple ingredients for delicious topping: tomatoes, ricotta and fresh greens. They will give homemade pizza a unique Italian charm and aroma. Spread the dough with grated tomatoes and garlic, and after baking, put ricotta on hot pizza and sprinkle with fresh зеленью. 
Time: 1 hour. 40 min Difficulty: easy. Quantity: 2 pizzas with a diameter of 30 cm. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 tbsp. warm water (approximately 40 ° C)
- 3 tbsp. l olive oil + optionally as needed
- 2 tsp sugar (7 gr.)
- 2 and 1/4 tsp active dry yeast (7 gr.)
- 2.5 tbsp. flour + extra for work (300 gr.)
- 0.5 tbsp. white or yellow corn flour + optional for moldings (70 gr.)
- 1.5 tsp coarse salt (3.5 g.)
Topping
- 4 medium ripe red or yellow tomatoes (about 1 kg.)
- 3 cloves of garlic
- 2 tbsp. l olive oil + extra to grease
- 2 tsp coarse salt
- 2 tbsp. fresh ricotta, room temperature
- 5-6 sprigs of fresh basil, oregano, parsley or a mixture thereof, tear off leaves and finely tear
Recipes with similar ingredients: sugar, yeast, higher flour varieties, cornmeal, tomatoes, garlic, ricotta cheese, basil
Recipe preparation:
- Knead the dough. In a measuring cup for liquids, mix water, olive oil and sugar until sugar dissolves. Sprinkle on top of the yeast and, without interfering, set aside for 5 minutes until it appears foam.
- In a large bowl, combine wheat and corn flour and salt, Make a recess in the center and pour in the yeast mixture. Wooden with a spoon or hands, gradually stir the flour into the liquid and knead rough dough. Gather it in a ball. Lay on a work surface sprinkled with flour. Knead the dough for about 5-6 minutes, until it is will become smooth and elastic, using more if necessary flour so that the dough is not sticky. Form a ball from the dough.
- Lubricate a large bowl with olive oil and turn the dough into bowl to lightly coat the entire surface with oil. Cover bowl tightly with plastic wrap, draw a circle on top of the size with a ball of dough and mark the time. Leave the dough until it doubles in volume, for about 1 hour. Then lay on a work surface; knead a little to release excess air, again form a ball and return it to the bowl. Cover and leave rise for about 45 minutes until the dough is soft and swollen.
- In the meantime, prepare your topping. Rub tomatoes on coarse grater into a large bowl. If they are very juicy, drain some liquid through a sieve. Sprinkle the garlic with salt and chop it into the pasta with the side of the cook knife. Add garlic to Tomatoes Stir in olive oil, salt and pepper over to taste.
- Preheat the oven to 220 °. Divide the dough in half. Form circles out of it. Press the dough into the cornmeal and flip over to cover on both sides. Raise the dough before yourself like a helm and rotate, stretching it to get thin disk. Lightly grease the pizza dish with olive oil and put the dough on top. Put half the tomato mixture on a circle and bake until golden crisp at the edges, about 15 minutes. Remove the pizza from the oven and put a few spoons on top ricotta. Sprinkle with fresh herbs and serve. Same thing with the second pizza.
