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<!DOCTYPE html>
<html lang="en-US">
<head>
<title>Pizza Recipe</title>
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<h1>My Pizza Recipe</h1>
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<h2>Description</h2>
<p>
This is my take on a classic margherita pizza.<br>
We will make our own pizza dough and sauce!
</p>
<h2>Ingredients</h2>
<ul>
<li>500g Flour</li>
<li>325g Water</li>
<li>10g Salt</li>
<li>7g Active Dry Yeast</li>
<li>400g Canned Tomatoes (~1 Can)</li>
<li>100g Mozzarella</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>
<p>
Mix all dry ingredients in a bowl.
</p>
</li>
<li>
<p>
Add the water and knead the dough until no dry flour is left.
</p>
</li>
<li>
<p>
Cover the bowl and let it rest a couple hours, until doubled in size.
You can also let it rest overnight.
</p>
</li>
<li>
<p>
Once the dough has finished resting, take it out of the bowl onto your working surface
and knead it a bit more, about 2-3 minutes.
</p>
</li>
<li>
<p>
Divide the dough into four equally sized portions. Take one portion and lightly cover it
with a damp towel to let it rest for an additional hour.
You can put the other portions into the fridge or freezer.
While the dough is resting one final time, preheat your oven as high as it can go.<br>
</p>
</li>
<li>
<p>
Meanwhile, it's time to make the pizza sauce.
For this, I usually just use canned tomatoes. You can use
your hands to crush them or puree it with a stick blender.
Add some salt and pepper to your liking.
If you're feeling fancy, you can add oregano and thyme,
or any other additional seasonings you like.<br>
This makes enough sauce for multiple pizzas. You can also use it for pasta.
</p>
</li>
<li>
<p>
Stretch out the dough as big as you can.
Put the sauce and mozzarella on top. I like to rip the mozzarella by hand.
Then the pizza goes into the oven for about 7-10 minutes,
depending how hot you oven can go.
Once the mozzarella starts bubbling and is a nice golden
brown it's done!
</p>
</li>
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