Homemade Pizzas

• 500g '00' Farina flour
• 325g water
• 2g dry yeast
• 12g salt
• 15g olive oil (optional)
• A little semolina or corn flour for stretching the dough

For the Tomato Sauce

• 1 can (400g) whole peeled tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1-2 fresh basil leaves or 1/2 teaspoon dried oregano
• 1 small garlic clove (optional), minced

For the Toppings

• Fresh mozzarella
• Pepperoni salami
• Red onion
• Mushrooms
• Lountza (Cypriot cured pork loin)
• Ham
• Bacon
• Halloumi
• 1 cup grated Parmesan
• 1 cup mixed grated cheeses
• 1 cup grated Gouda

1. In a large bowl, combine the flour and water. Mix until there are no dry spots. Let it rest, covered, for 20-30 minutes. This will help the gluten develop on its own.
2. Add the yeast and mix. Then add the salt and olive oil. Knead in a stand mixer for 8-10 minutes. Place the dough in an oiled bowl, cover with plastic wrap or a towel. Let it rise for 1 hour at room temperature.
3. Next, fold the dough. Pull the dough from the edges and fold it towards the center (4 times all around). Cover the bowl well and place it in the refrigerator for 24 to 72 hours. The longer it stays, the richer the flavor.

For the Tomato Sauce:

4. In a pan, heat the olive oil and sauté the garlic. Add the tomatoes, salt, sugar, and basil (whole leaves) or oregano. Let it simmer until it thickens, then remove from heat and let it cool.
5. Remove the dough from the refrigerator and divide it into pieces (about 210g each). Shape them into balls and let them rest, covered, at room temperature for 2-3 hours, until they have risen and are ready to be stretched.
6. Preheat the oven to its maximum temperature (250°C or higher) with a baking stone or baking sheet inside for at least 30 minutes.
7. Gently stretch each dough ball with your fingers into a circular shape. It's best not to use a rolling pin to avoid losing the air bubbles.
8. Sprinkle semolina on a pizza peel or parchment paper, place the dough, add tomato sauce, mozzarella, and any other desired toppings. Bake for 6-8 minutes until the crust is golden and the cheese is melted.