Pizza (Cheese Pizza)｜table diary 식탁일기's recipe transcription

Put strong flour, sugar, dry yeast and salt in a bowl and mix with chopsticks.
Add water, mix with a rubber spatula, and knead by hand for 1 minute.
Cover with saran wrap and leave at room temperature for 20 minutes.

Add olive oil and knead for about 7 minutes until the dough is smooth.

Cover with saran wrap and ferment in a warm place for about 1 hour until doubled in size.

Make tomato sauce with the ingredients of (B).
Put canned tomatoes in a pan and mash them, then add chopped garlic, chopped onions, olive oil, palmezan cheese, parsley, oregano, sugar, salt and pepper and mix.
Heat the pot, close the lid and simmer.
Stir once on the way and simmer to complete.
Set aside in two containers.

マットに生地をうつし、ガス抜きをする。
打ち粉をし、その上で生地をピザ型に麺棒で伸ばす。
24cm程度に伸ばしたらオーブンシートを敷いた天板にのせる。
端を約1cm折り、耳をつくる。
底が膨らまないようにフォークで穴をあける。

Place 1/2 of the tomato sauce container on the dough and bake in an oven preheated to 190 degrees for 10 minutes.
After baking, put the rest of the sauce on it, put the sliced mozzarella cheese on it, and bake it in the oven preheated to 190 degrees for 7 minutes to complete.