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