The best homemade supreme pizza
Homemade Pizza

The best homemade supreme pizza

The best homemade supreme pizza

I honestly don’t know anyone who doesn’t love homemade pizza – as far as I’m concerned, it’s always a fabulous idea. Kids love it, adults love it, and it’s a great portable food for picnics and movie nights. The perfect vehicle for all your favourite ingredients.

The best homemade supreme pizza

Ingredients
Pizza dough
7 g dry yeast
2 tsp caster (white) sugar
180 ml (2/3 cup plus 3 tsp) lukewarm water
40 ml (2 tbsp) oil (I use olive oil)
350 g (2 1/3 cups) strong flour (pizza/bread/00 flour)
1 1/2 tsp salt
Toppings
ham leg, thickly diced (a couple of handfuls per pizza)
2 or 3 cooked beef sausages, sliced thinly
1 capsicum, sliced (or use a third each of yellow, red and green capsicums like I did)
10 green Sicilian olives, sliced
10 cherry tomatoes, sliced
 150g mushrooms, sliced
grated cheese (mozzarella, tasty and parmesan, about 2 handfuls each per pizza)
Instructions
Make the dough
Stir yeast, sugar and 2 tbsp (40ml) of the water together in a glass mixing bowl until combined.
Set the mixture aside in a warm place for about 15 to 20 minutes. Bubbles should form on the surface of the mixture if your yeast is fresh and active. If you don’t see any bubbles, you will need to start again.
Add the oil and the remaining water to the bowl with the yeast mixture and stir together.
Use your hands to knead the dough on a lightly floured bench. The dough becomes become smooth and elastic fairly quickly. Form it into a small ball.

Place your dough ball into the oiled bowl and turn it a little to coat with the oil. 
Sauce

Assembling the pizza is the fun part! Check your fridge to see what is looking a little sad and needs to be used up – your pizza will never be the same twice. 

The best homemade supreme pizza

Ingredients
Pizza dough
7 g dry yeast
2 tsp caster (white) sugar
180 ml (2/3 cup plus 3 tsp) lukewarm water
40 ml (2 tbsp) oil (I use olive oil)
350 g (2 1/3 cups) strong flour (pizza/bread/00 flour)
1 1/2 tsp salt
Toppings
ham leg, thickly diced (a couple of handfuls per pizza)
2 or 3 cooked beef sausages, sliced thinly
1 capsicum, sliced (or use a third each of yellow, red and green capsicums like I did)
10 green Sicilian olives, sliced
10 cherry tomatoes, sliced
 150g mushrooms, sliced
grated cheese (mozzarella, tasty and parmesan, about 2 handfuls each per pizza)
Instructions
Make the dough
Stir yeast, sugar and 2 tbsp (40ml) of the water together in a glass mixing bowl until combined.
Set the mixture aside in a warm place for about 15 to 20 minutes. Bubbles should form on the surface of the mixture if your yeast is fresh and active. If you don’t see any bubbles, you will need to start again.
Add the oil and the remaining water to the bowl with the yeast mixture and stir together.
Use your hands to knead the dough on a lightly floured bench. The dough becomes become smooth and elastic fairly quickly. Form it into a small ball.

Place your dough ball into the oiled bowl and turn it a little to coat with the oil. 
Sauce
While the dough is proofing, if you’re making your own sauce, make it now. May I recommend my easy roasted tomato pasta sauce which will be done in about 30 minutes.
Before the dough is nearly ready, pre-heat your oven to 250C (or 230C fan forced).

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