Homemade Pizza Platter
Creamy Spinach and Tomato Sauce
Master the art of homemade pizza with an overnight fermented dough, paired with a rustic tomato base and an irresistible creamy spinach sauce.
Making pizza from scratch at home is a highly rewarding culinary project. This recipe relies on a slow cold-fermentation process that develops an incredibly flavorful, chewy crust with those coveted airy bubbles. Accompanied by two distinct base sauces—a classic simmered tomato and a rich, garlicky creamy spinach—this trio of pizzas provides the perfect canvas for your favorite custom toppings.
Ingredients
- 500 g bread flour or all-purpose flour
- 330 ml warm water
- 1 tsp active dry yeast
- 1.5 tsp salt
- 2 tbsp olive oil
- 3 whole tomatoes
- 1 small onion
- 2 tbsp ketchup
- 1 cup fresh spinach
- 100 ml heavy cream
- 2 cloves garlic
- 200 g mozzarella cheese
- 1 cup cherry tomatoes
- to taste savory meat toppings (optional)
Instructions
- 1Mix Yeast and Flour
Pour yeast and water into a bowl of flour to begin mixing the pizza dough. Ensure yeast and flour are mixed first, as adding salt directly with yeast can hinder fermentation.
Tip: Always mix yeast and flour first before adding salt. - 2Oil the Bowl
Pour a small amount of olive oil into a stainless steel mixing bowl and wipe it around to coat the interior. This prevents the dough from sticking during fermentation.
Tip: Applying a little oil in the bowl ensures easy removal after rising. - 3Ferment the Dough
Cover the dough bowl with plastic wrap and place it directly into the oven set to the fermentation function for 1 hour.
Tip: Ensure the bowl is properly covered to maintain moisture while fermenting. - 4Divide the Dough
Take the fermented dough out and divide it into three equal dough balls on a wooden table to prepare for making multiple pizzas.
Tip: Remember to wrap the divided dough balls tightly before putting them into cold storage for 13 hours to develop maximum flavor. - 5Cook the Pizza Sauce
Add oil, chopped onions, and tomatoes with water into a small pot on the stove. Cover and simmer for a while, then add ketchup to complete the base sauce.
Tip: Simmering the tomatoes with water helps break them down into a rich sauce base. - 6Prepare Creamy Spinach Sauce
Fry the garlic cloves in a bit of oil in a pan, then pour in the heavy cream and add the fresh spinach to simmer into a rich, creamy sauce.
Tip: Try this creamy spinach sauce variation for an incredible flavor combination. - 7Shape the pizza dough
Take the fermented dough and use your hands to press and stretch it evenly into a circular pizza base directly on a sheet of parchment paper.
Tip: Press gently from the center outward to preserve the trapped air bubbles for a light, fluffy crust. - 8Add Sauce and Toppings
Spoon the prepared tomato sauce onto the center of the flattened pizza dough base and use the back of a spoon to spread it evenly. Top with grated mozzarella cheese, sliced cherry tomatoes, and your desired savory toppings.
Tip: Leave a small border around the edges bare to form a nice, crispy crust when baked.
