Pizza Dough
- 2 cups 00 flour
- 10gm instant dry yeast
- 1 teaspoon sugar
- Salt to taste
- 1 cup warm water
- 1 tablespoon oil
- Kneaded the dough until it was translucent when stretched and left it for 90 minutes and kneaded again and left it for 30 minutes.
- Stretched the dough added sauce and baked in oven at 200°C until it looked it was half cooked and quickly took it out and added cheese and cooked it again until it looked like image 1
- 3/10 dough was raw from below and top was cooked like in image had to immediately transfer on to the stove but it ruined it.
Pizza Sauce
- 1/2 cup tomato sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
- In oil on low heat, fried the garlic just until it was aromatic and added freshly blended tomatoes and added salt, sugar, oregano, black pepper and cooked it until I couldn't see tomatoes raw juice in the sauce boiling
- 9/10 It was a bit salty but it tasted amazing.
How do I avoid this? I don't have any type of baking stone or anything I cooked it in microwave oven in convection mode.
I'm thinking from next time cook one side and when it's done flip it and add sauce amd cheese.
I'd appreciate any feedback and criticism thank you :-)
by Sure_Ad_534