I don’t always have the foresight needed to make pizza dough in advance of when it might be needed. If you make your own dough, it is absolutely essential to make it at least one day in advance. This is how you get the fluffiest, yet light, and best tasting dough. I was fortunate to have made some dough yesterday which prompted the idea for a Saturday pizza lunch.
I topped this baby with red onion, red pepper, mushrooms, mozzarella and a homemade sauce. The key is the sauce; I use olive oil, garlic, canned whole tomatoes (less the juice), fresh cracked salt and pepper, a dash of chilli flakes and about a tbsp of oregano. Although the sauce itself takes longer to prepare than the pizza, I would argue that the sauce actually makes the pizza – so don’t skimp on the sauce.
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That looks delicious Mike! It’s nice to see your blog and twitter in tandem…. 🙂 Hope you’re well! I love your blog and this slice of life of Cape Town from you.