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The Original Italian Pizza

by Eva Simonova
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Homemade pizza that will change the game forever. FInally you can make the real deal pizza at home. This vegan pizza is so yummy and healthy you won’t regret trying it!

The most important part of the recipe is, of course, the pizza dough.

Even though I like to experiment and innovate my recipes, this time I will give you the original Italian recipe with all the tips you need to prepare the perfect pizza dough at home.

To prepare the pizza dough you HAVE TO start 1 day ahead. If you are planning a Saturday diner, start making the dough on Friday! This is very important and I really recommend to do so.


The Original Italian Pizza

Homemade pizza that will change the game forever. FInally you can make the real deal pizza at home. This vegan pizza is so yummy and healthy you won’t regret trying… Recipes The Original Italian Pizza European
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


For the dough

  • 500 g of Captuo "00" Bread Flour if it is difficult for you to find, use ideally some kind of bread flour/pizza flour/finely ground flour)
  • 10 g of dry yeast
  • 2 g of salt
  • 30 ml (2Tbsp.) of extra virgin olive oil
  • 300 ml (1 ¼ cup) of lukewarm water

For the Sugo

  • 750 g of tomatoes
  • 3 cloves of garlic
  • 1 carrot
  • 1 onion
  • 30 ml (2 Tbsp.) of extra virgin olive oil
  •  10 fresh basi leaves
  • few springs of oregano
  • salt
  • black peper
  • 2 bay leafs
  • 15g (1Tbsp.) of sugar (optional)
  • 15 g (1Tbsp.) of vegan butter (optional)


For the dough

  1. Combine the flour, yeast and salt in a large bowl
  2. Add the oil into the flour mixture and lightly stir using a wooden spoon
  3. Slowly add the water and lightly stir with a wooden spoon
  4. Once the dough starts to come together start to lightly kneel using hands for about 5 minutes
  5. The dough should not be sticky nor tough. If It gets sticky, add a little bit of flour
  6. Once your dough is done, dust it with little bit of flour, put into a bowl and cover with a towel
  7. Put into a refrigerator for 24 hours

For the PIZZA:

  1. Use some more flour to prevent the dough from sticking to the board when rolling into a desired shape
  2. Preheat the oven to 250 -300°C (480 -570°F) the lower if using a hot-air oven
  3. Place the sugo on the dough and top with whatever you like, get creative!
  4. Put it into the oven for 7 to 11 minutes

For the sugo

  1. Crush the basil, oregano, salt and pepper in the mortar
  2. Add the olive oil
  3. Peal the tomatoes
    1. Make a cross cut into the peal of the tomatoes, put them into a hot water for 1 minute. Transfer the tomatoes into the cold water. Than easily peal the tomatoes
  4. Cut the peeled tomatoes carrot and onion
  5. heat the olive oil on a pan and add the crushed garlic
  6. Add the onion and carrot until slightly gold about 3 minutes
  7. Add the tomatoes, bay leafs and let it simmer for about 45 minutes until soft
  8. Remove the bay leafs, add some salt, pepper and sugar
  9. You can add 1 Tbsp. of vegan butter to lighten the sauce
  10. Let it cool and blend the veggies until smooth
  11. Add the oil and herb mixture


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