Red pizza in a tray is the classic pizza we find at the bakery: thin, soft, topped with good tomato, salt, pepper, oil, and oregano.
We can make this pizza at home, and the result is guaranteed. The dough is simple to prepare, and baking in a tray makes it easier for home preparation. It’s very important to bake the pizza at the highest temperature your oven offers, keeping the tray on the lowest part of the oven to cook it in a few minutes and keep the dough soft and moist.
The tomato needs to be pureed and seasoned well; my advice is to taste it raw to ensure it’s seasoned just right. Spread the tomato sauce evenly to cover the entire surface of the pizza, leaving a tiny outer edge. It should cover the entire surface but not be excessive because the cooking, as mentioned, should be quick, just the time needed to brown the edge and especially create a good base.
To ensure the pizza is cooked perfectly before removing it from the oven, always check that the base is nicely golden. Just lift one of the four corners with a fork and check that the bottom is cooked. As soon as you take the pizza out of the oven, add a drizzle of extra virgin olive oil, and you’ll feel the aroma spreading throughout the house.
Homemade pizza always brings moments of great sharing and joy, so I also remind you of other variations
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 272.73 (Kcal)
- Carbohydrates 49.48 (g) of which sugars 1.66 (g)
- Proteins 8.51 (g)
- Fat 6.19 (g) of which saturated 0.87 (g)of which unsaturated 0.31 (g)
- Fibers 2.21 (g)
- Sodium 545.74 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup semolina flour
- 1 tsp sugar
- 12 g fresh yeast
- 1 1/2 cups water (98°F)
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 1 1/2 cups tomato pulp
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- to taste oregano
Tools
You can knead the pizza by hand, but if you want to make less effort, I suggest using a stand mixer.
- 1 Bowl
- 1 Hand whisk
- 1 Stand mixer
- 1 Baking tray
Preparation
Mix the flours in the bowl and start mixing them. Heat the water in the microwave and dissolve the yeast and sugar in it. Add this mixture to the flours and mix. Add the oil and finally the salt. Coarsely mix in the bowl, then transfer everything to a work surface and knead well until you get a smooth and compact dough. Form a ball with the dough and put it back in the bowl covered with plastic wrap to rise. Let rise in a protected place from temperature changes (the turned off oven is perfect) until doubled. It will take about two hours or a little less depending on the temperature of the house.
Once risen, transfer the dough to the work surface lightly floured with semolina and spread the dough a little by pressing with your fingers, do not use the rolling pin. Transfer the dough to the lightly oiled tray and continue spreading by pressing with your fingertips until it completely covers the tray. If you don’t have a very large tray, divide the dough in two because it must be spread to a thickness less than a centimeter even in the higher parts. Let the dough rest in the tray for at least 20/30 minutes, always covered with a cloth.
While the dough rests in the tray, prepare the tomato by pureeing it with a mixer. Season the tomato well with a tablespoon of oil, salt, pepper, and oregano. Preheat the oven to the maximum temperature because you only need to bake when it’s very hot.
Spread the tomato over the pizza, covering the entire surface but it should not be too abundant, just covering. Bake in a very hot oven on the lowest part until golden brown and the bottom is nicely golden.
NOTES
Red pizza is perfect right out of the oven but delicious even hours later at room temperature. The red pizza prepared this way is perfect for a snack, dinner, or to enrich buffets and appetizers.
If you decide to keep it for the next day, I recommend consuming it after heating it in the oven or toaster.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
