Pizza

• 400 degrees for 15-20 minutes

Dough for two pizzas:

• 1½ cups flour
• 1½ tsp baking powder
• ½ cup water
• ½ tsp salt
• a drizzle of olive oil (~1 tbsp)

Sauce for two pizzas:

• 3-4 vine tomatoes
• or 2 medium tomatoes
• or 1 large tomato
• 2 tbsp olive oil
• pinch of salt

Images

Notes

This dough recipe is for two pizzas about 10 to 12 inches in diameter, and when cooked comes out as a fairly thin crust.

I wouldn’t recommend doing this recipe for a thicker crust because it isn’t a yeast-based recipe and so the crust itself isn’t all that much to get excited about (a real dough where you give it a lot of time to rise has much more flavor, but also takes a lot more time and space).

To make the sauce just blend or mash the tomatoes and simmer them with the oil and a pinch of salt while stirring. The sauce goes well on pasta too if the tomatoes are fresh and ripe.

For a thicker sauce you can add some tomato paste.