Homemade pizza in the oven

How to make homemade pizza in the oven with sausage classic? Start making the pizza with the dough. Prepare all the necessary ingredients. Olive oil is used in the classic pizza dough recipe. But it can be replaced by any other refined vegetable oil. Use flour of the highest grade. It should be sifted to remove fine debris and oxygenate the dough so that it rises well and is airy.
Add sugar and yeast to the warm water (37-40 ° C). Stir with a spoon until the sugar has completely dissolved. If you do not have a special cooking thermometer, you can determine the desired temperature in the following way: put a drop of water on the inside of your wrist. If the feeling is neutral – neither cold nor hot, then the temperature is correct.
If the temperature is too low, the yeast will work more slowly and it will take longer to cook. A higher temperature will kill the yeast and the dough will not rise. Add 2 spoonfuls of flour, stir and leave for 10 minutes.
If a puffy cap appears on the surface, it means the yeast has activated and you can continue cooking.
To knead the dough, take a deep bowl in which it will be convenient to mix the dry and liquid ingredients. Pour half of the flour into it. Add the salt and mix it with the flour so that the dough is evenly salted. Make a depression in the middle of the flour.
Pour the vegetable oil and yeast diluted in water in small portions into the flour. Be sure to add the liquid component to the dry, not vice versa. This way the dough will turn out the most successful. Since the properties of flour of the same grade, but different manufacturers may differ, to get the right consistency, add flour in small portions.
When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly. The dough should be soft and delicate, but not sticky to your hands. Grease the bottom and walls of a bowl with vegetable oil to prevent the dough from sticking to the dishes. The finished dough is also kneaded with your hands and butter. Cover the bowl with a cloth or towel to keep it dry and rise well. Leave in a warm place for about 1-1.5 hours.
While the dough is rising, prepare the filling. Choose any cheese, which is well melted. Choose any type of sausage which you prefer. Onions taste better blue – they don’t have such a pungent onion flavor and taste sweeter.
Cut the sausage into julienne – this is a standard cut for homemade pizza. Grate the cheese on a coarse grater.
Wash and dry tomatoes, remove the stalks and cut into thin slices. Cut the olives into rings – it is better to remove the tails, the pizza will not look very neat with them.
Peel, wash, and slice the onions into half rings. Heat a pan with oil. Fry the onions in it for 3 minutes, stirring constantly. They should not be too soft, but lightly poached. Leave to cool completely.
During this time, the dough should increase several times. With this amount of dough you can make either one large pizza or two small pizzas. I will make two pizzas about 20 cm in diameter each. Knead the dough into a round with your hands. Leave the edges thicker to form a rim.
Divide the filling among 2 pizzas. Spread half of the cheese evenly and top with onions.
Next layer place sliced sausage, top with tomato.
Sprinkle everything with the remaining cheese and spread the olives evenly. Bake for 15-20 minutes on the middle shelf of a preheated 200 degree oven on top-bottom mode. Cooking time depends on the characteristics of your oven, so check for readiness. In the finished pizza, the dough will rise and brown slightly. When gently pressed with the palm of your hand, the dough should not “walk”.