Not my pizza! 🙁 last time I made it it was eaten so fast, that did not get a chance to take a pic!

I am NOT a big fun of pizza, or after 9 months of eating pizza once a week I should restate the phrase. I was not a big fun of pizza. Joaquin’s favorite food is pizza. He loves it! More often than I would like we buy pizza from a super small, but super good restaurant around the corner from my house Mister 01.  The pizza is thin, tasteful, few options but they all are very very good! Recently we tried the coffee pizza, and it was pretty yummy! I would have used less chili on it, but still was delicious. 

And then, there are the nights I make the dough. The recipe calls for overnight fermentation, which is true, it changes the flavor of the pizza, however, I still think it is very yummy without it. If you are going to make it, and decide it at the very last minute, please do not hesitate and JUST DO IT! I tend to the “classic” pizza: tomato sauce and cheese, although I really enjoy the onion one. I cut two medium-size onions, slice it, and let the onion cook, slowly for almost an hour. It turns light brown and becomes sweet! It goes very well with mozzarella cheese, but I love to add some goat cheese.  There’s never enough cheese!

Full disclaimer: I do not have a pizza oven, neither a pizza stone, I just cook it on my oven on bake and then broil. You can totally do it too.

The good thing about pizza is that you can put as many or as little toppings you would like. Get creative, recicle those almost going bad veggies in your fridge. I like to precook the veggies for more flavor. No need but thats how picky I am. Enjoy! Put on your favorite movie, keep chatting with your friends and eat it all! 

Ohhh! And I almost forget, if you feel like you did not have enough pizza, you can have a sweet pizza for dessert: chocolate or nutella with banana or strawberries are the house favorite.


Makes: 2 Pizzas
Prep Time: 10 Mins
Cook Time: 17 Mins


  • 355 gr cool water
  • 15 gr sugar
  • 3 gr yeast
  • 10 olive oil
  • 500 gr all-purposed flour
  • 1 tsp salt


  1. In a big bowl combine the water, yeast, and sugar. Mix with a fork helping the yeast to dissolve.
  2. Add the olive oil, and then pour the flour. Mix using your hands. When the dough comes together but still there are few crumbs, lightly flour the counter and start kneading. Knead for 10-15 minutes. Shape into a bowl and cover. Let it rest for 30 minutes. Remove the cloth and cover with plastic wrap. Refrigerate for 12-24 hours.
  3. If you are using the dough that same night, let it rest for 1 hour and then shape.
  4. Pre heat the oven to 550F. Lightly grease a pan with oil.
  5. Remove from the refrigerator and let it sit at room temperature for 15 minutes. Flour very well the counter and flip the bowl, placing top of the dough on the counter. Flour the current top of the dough and cut in half. Shape each dough into a ball.
  6. Using your fingers start pressing the dough from the middle out, creating the edge of the pizza. Flour the back of your hands, and start stretching the dough, making sure it does not brake. You can make a 18″ pizza.
  7. Place shaped pizza on the pan, add all wanted ingredients. Cook for 7 minutes at 550, and then on Hi broil for another 10 minutes.

** TIP: The dough could be frozen for up to one month.

Gluten web of pizza right after taken from the refrigerator.

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