This is my symbolic entry to SteemFoods X Steemit Engagement Challenge Contest 4️⃣ | My Favorite Pizza Recipe 🍕 | +25 STEEM Reward ⭐️, attending to Steemit Engagement Challenge - Week 4.

This is my entry 1/7 for Week #4.

Throughout this Engagement Challenge, you'll think about your true opinions about different aspects of daily life, materially and spiritually. With this #SteemFoods contest, for example, I've realized that I almost never bake my favorite pizzas, but rather my guests' favorites. And you may think this a trifle, but little details make happiness. I have several favorite pizzas (Margherita, arrabiata, and Capricciosa come to my mouth now), so I will make one with the ingredients I have at home which remind me of the flavors of my favorite pizzas.

And let me tell you something else: the pizza I like the most is the one I can share with someone who enjoys it as much as I do, even if it's not very good.

Oh, but this one was actually better than expected. I used mozzarella, tomato sauce with oregano and paprika, fresh mushrooms, canned and sliced black olives, just a little finely chopped onion plus bacon, and basil pesto cheese. I don't usually put so many toppings; if I do, I'm careful not to kill the flavor of any of the ingredients.

Here you are, before going into the oven, where it baked for 25 minutes at 220 degrees C.

And here you are when it went out.

Why Is This My Favorite

I like to taste different flavors and textures in a single bite.

Mushrooms have a soft consistency and are juicy in every bite, kind of spongy and with a chicken-like texture; while black olives have a firm texture and are rather slightly bitter and with a hint of chamomile, meaty, and with an oily surface. All of this I can feel inside my mouth. I really enjoy this variety of sensations.

These mushrooms were a gift. In my hometown, Cumaná - Venezuela, you can pay up to $14 x 1 kg. I'm using 200 gr for my pizza, by the way.

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Not to mention the pizza as a whole. The base is crispy on the outside but soft on the inside. The tomato sauce (I use natural tomato) has a contrasting tanginess to the milky flavor of the mozzarella cheese. In short, this pizza is a carnival of flavors, only to be enhanced by a good pilsen beer, well chilled.

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Let's Make Pizza!

Homemade Dough, Easy on the Stomach

The dough must taste fresh and be as you like it. I like it crunchy on the outside but soft on the inside, with an after taste of olive oil.

I dislike acidity in the dough, and it's also bad for my stomach, so I make a pre-ferment with half of the yeast than in a regular recipe.

For the pre-ferment, I used:

• 2 cups all-purpose flour
• 1 1/2 cups warm to hot water
• 1/2 teaspoon granulated yeast
• 1 tablespoon sugar

I mixed everything in a container that has a lid. I will add more flour to this mixture in 30 minutes to make my dough.

After I mixed the ingredients well, I covered the container and let the misture rest for 30 minutes in the darkest corner of my kitchen, covered with a cloth.

After 30 minutes, the pre-ferment, the preferment is ready.

...And we can add the rest of the ingredients:

• 2 cups all-purpose flour
• 2 tablespoons olive pomace oil
• 1/2 teaspoon salt

I mixed it all together and kneaded it well until it formed a ball, which I let rest for another 30 minutes.

After 30 minutes have gone by, I can roll it out with a rolling pin and make my pizza crust.

Homemade Pizza Sauce

I mixed in the blender all the ingredients you see listed below. Then added oregano and rosemary.