Authentic Italian Pizza Sauce

Authentic Italian Pizza Sauce

Ingredients

Tomatoes - 500 gm

Bird Eye Red Chilli / Thai Chilli - 2

Oregano - 1 tspn

Olive Oil - 2 tspn

Garlic Cloves - 3 thin sliced

salt - as per taste

Method

Boil water in a big pan. Add washed tomatoes in to the boiled water. Keep it on flame for 15-20 mins approx until you will see cracks on tomato skin. Switch off the flame, take out tomatoes from the hot water and let it cool down at room temperature. Now remove the tomato skin. Make a puree of peeled tomatoes and red chili.

Take a non stick pan, add olive oil in to it. Add sliced garlic in to hot olive oil until it turns to golden color. Take out the garlic slices from the oil as we only need garlic flavor in oil not the actual garlic's. Add tomato puree in the hot oil, fry it for 10 mins approx on low flame. Add oregano and salt in the end. Now your authentic Italian pizza sauce is ready to use.

Usage - 4-5 medium size pizza's.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com" 

HoMEmAde PiZZa DoUgh - Italian base

HoMEmAde PiZZa DoUgh - Italian base

Ingredients

All Purpose flour (Maida) - 2 cups (little less than 2 cups)

Lukewarm Water - 3/4 cup

Powdered Sugar - 2 tbspn

Salt - 1 tspn

Extra Virgin Olive Oil - 1 tbspn

Active Dry Yeast - 1 tspn (Optional)

Method - Technique with Yeast

Mix powdered sugar with luke warm water add yeast and let the mixture settle down for 10 mins approx. until yeast dissolves in water. Add Salt, Extra virgin olive oil, and All purpose flour in the water mixture and mix it properly for 10-15 mins.

Now take one big bowl grease it with any vegetable oil/ olive oil. Keep the dough in the greased bowl for 2 hrs and cover the bowl with some cotton cloth. Dough should be doubled in size after 2 hrs. Check after 2 hrs, your pizza dough is ready to use.

Note: If you don't want to use yeast, you can follow the recipe except adding yeast and keep it in warm blanket for 24 hrs. Dough should be doubled in size, if not keep it for some more time and check again.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com"