Pitsa erkakcha

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1 tsp Active Dry Yeast (room temperature)
• 1 cup Warm Water (about 110°F (43°C))
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Sugar (helps activate yeast)
• 1 cup Canned San Marzano Tomatoes (crushed or pureed)
• 8 oz Fresh Mozzarella (torn into pieces, drained)
• 10 leaves Fresh Basil Leaves (whole leaves, added after baking)
• 1 tbsp Extra Virgin Olive Oil (drizzled on top before baking)
• 2 tbsp Grated Parmesan Cheese (optional, for finishing)
• 1 clove Garlic (minced, optional in sauce)

Instructions

1. Activate Yeast

   In the mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dough Ingredients

   Add sifted flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

   Time: PT8M

4. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.

   Time: PT1H

5. Preheat Oven

   Place the pizza stone on the middle rack and preheat the oven to 475°F (245°C) for 15 minutes.

   Time: PT15M

   Temperature: 475°F

6. Shape the Pizza Base

   Punch down the risen dough, divide it into 2 equal pieces, and roll each into a 12‑inch circle on a lightly floured surface.

   Time: PT5M

7. Add Toppings

   Spread the crushed San Marzano tomatoes evenly, sprinkle minced garlic (if using), distribute mozzarella pieces, drizzle with a tablespoon of olive oil, and finish with grated Parmesan.

   Time: PT5M

8. Bake the Pizza

   Slide the topped pizza onto the preheated stone or baking sheet and bake for 12‑15 minutes, until the crust is golden and cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

9. Finish and Serve

   Remove the pizza, scatter fresh basil leaves on top, let rest for 2 minutes, then slice and serve.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Sugar: Honey, Maple Syrup
• Instead of Canned San Marzano Tomatoes: Canned Plum Tomatoes, Fresh Ripe Tomatoes (blended)
• Instead of Fresh Mozzarella: Low-Moisture Mozzarella, Burrata
• Instead of Fresh Basil Leaves: Dried Basil (use sparingly)
• Instead of Extra Virgin Olive Oil: Olive Oil Spray
• Instead of Grated Parmesan Cheese: Pecorino Romano
• Instead of Garlic: Garlic Powder (1/8 tsp)

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Rolling Pin
• Pizza Stone or Baking Sheet
• Oven
• Pizza Cutter or Sharp Knife

Critical Steps — Do Not Skip

• Activating the yeast properly
• Allowing the dough to rise until doubled in size
• Preheating the oven and pizza stone to a high temperature
• Baking the pizza until the crust is golden and the cheese is bubbling

Chef Tips from the Video

• Use a pizza peel dusted with flour or semolina to transfer the pizza onto the stone.
• For extra flavor, brush the crust edges with a little garlic‑infused olive oil before baking.
• Let the pizza rest a minute after baking; this prevents the cheese from sliding off.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap dough tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before use.

Room temperature: Do not store pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate it for a slower, more flavorful rise.
• Sauce can be made ahead and stored in the fridge for up to 3 days.

Frequently Asked Questions