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Homemade Ardito's Pizza

Pizza is the most consumed fast food in the world (even more than the hamburger) and today we are going to teach you how to make it at home; base and sauce, you will love it !!

Hello everyone, today we will prepare a delicious homemade pizza. For this recipe, you will need to prepare the dough a day before the date you plan to eat the pizza. The actual preparation time is approximately 30 minutes, however, the dough needs to rest to achieve the characteristic flavor of Italian pizza. If you are in a hurry, you can prepare the dough in the morning to consume it at night, but I recommend that you leave it to ferment for at least 24 hours, and if it can be, better 48 hours. This will take the flavor of the dough to the next level.



1000gr plain white flour

550ml water

10gr dry yeast

5gr fine salt

3 tbs olive oil

1 tsp sugar

Pomodoro Sauce

8 very ripe tomatoes

1 tsp oregano

1/2 tsp garlic powder

salt and pepper

This recipe serves 4 personal pizzas, but if you want to make more or less, multiply or divide the amounts and everything will be fine!


We will start activating the yeast. For this you'll put in the water one teaspoon of sugar, stir well until dissolving and then add the dry yeast. Mix well until there are no lumps and let stand for 10 minutes.

In a large bowl we put the flour and on one side add the salt, avoiding that it comes into direct contact with the yeast, since it can deactivate it. Add the yeast and oil and start mixing until it forms a dough.

If your dough is hard, put your hands in water and continue kneading, so you will add water in a controlled way. Do not put extra water in the dough directly because you could pass it and then you would have to add more flour and yeast to balance it.

Sprinkle flour on a surface and knead the dough for about 10 minutes; divide the dough into 4 and make balls with them. Grease 4 bowls and put the doughs in them. Add a few drops of oil on top of the dough and smear the entire surface and cover with film to avoid a hard scab. Let them sit for 20 minutes and then put them in the fridge for 24 hours.

The day you go to make the pizza, remove the dough an hour before putting it in the oven so that it takes room temperature. Prepare the sauce by grating the tomatoes (make sure they are super ripe) and add dried oregano, garlic powder, salt and pepper. Reserve the sauce for the time to assemble the pizza. To assemble the pizza, sprinkle a little flour on a surface, place the dough on it and add more flour on the dough. Gently begin to press from the center to the edges, flattening and lengthening the pizza, trying to bring all the air we've built into it to the ends.

Once the desired size is achieved (try not to make them ultra thin so you can feel the delight of dough you made in each bite) cut waxed paper or baking paper and put it under the pizza (this will prevent the cheese from spilling inside your oven and the pizza sticks to your tray), add pomodoro sauce, mozzarella cheese and all the toppings you want. Take your pizza to the preheated oven at its maximum power (Don't worry, the pizzas are made in clay ovens that reach 400ºC) and leave it for approximately 10 minutes. Check it constantly through the oven glass and take it out when the edges and cheese are golden.

We made a margarita pizza with pomodoro sauce, buffalo mozzarella, fresh basil, truffle and artichoke pesto, and Kalamata olives and anchovy tapenade. The other pizza was a little "American" style, so we added pomodoro sauce, grated mozzarella cheese, salami and pepperoni. I hope you try to do them, it seems difficult but it really is easy, and it's worth it.

As we always say:

If your plate does not look like our picture, dont worry! we spend more than 40 minutes trying to find the perfect angle for the photo.

If you do not have one of the ingredients on the list or you do not like it, Do not hesitate to use another thing. This recipe is just a guide, and you can adapt it to your tastes.

So do not stop doing it, you will be surprised how fast and delicious it is!

Remember: "Practice makes master"

You can see how we did it on this video:

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