Home made Mushroom Pizza With Tomato Sauce (Challenge#1 For The Home Bakers Challenge)

Home Made Pizza. There is new group challenge has been started by our one fellow bloggers Priya from a Priya's Versatile Recipes. The main aim of this group is to learn and bake together. When i saw this group on Facebook immediately i joint the group. and i was very happy to see that this group has been started by the queen of baking, there was no second thought about this. I need to thanks to Divya Prakash also for giving this month challenge as pizza, and hardly you can find people who don't like to eat pizza.

 

 

I have baked pizza many times, but never tried making every thing from the scratch at home.. Making pizza at home is real fun and when it come out from the oven, i can't say anyhting. I'm sure this month challenge has inspired many housewife's and blogger's to bake and serve happiness to their families... I enjoyed it to the core. Did you? Here goes the recipe bake and enjoy :)

 

 

Ingredients For The Pizza Base
Makes 1 Large Pizza Base
1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
2tbsp oil, plus more for bowl.

 

 

For The Topping
Pizza Sauce ( recipe follows)
3 button mushroom, 1 large tomato, 1 medium onion, 1 small capsicum (thinly sliced)
12 ounces fresh mozzarella cheese, thinly sliced.

 

 

Ingredients For The Tomato Sauce
Make For 2 Large Pizza
2 tsp oil
6 large tomato's
3tbsp tomato puree
3/4 tsp Italian seasoning
3/4 tsp dried oregano
1 1/2 tsp salt or to taste
1/8 tsp freshly ground black pepper.

 

 

Directions For The Pizza Base
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

 

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

 

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

 

In a mean time pre-heat the oven for 20 minutes at 250c.
Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.

 

Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

 

Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 15 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

 

 

Directions For The Tomato Sauce
Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...

Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..