There are a multiple of pizza sins committed by Dutch pizzas: the crust is usually too thick, too spongy. The sauce is too sweet, not zingy. There is NEVER enough cheese (and I say this as someone who is, on the best days, indifferent to the stuff), and the toppings can just get plain weird: tuna? Admittedly, I've not tried it, but tuna just doesn't seem like the kind of stuff that would go well with any sort of cheese. I suppose there are Italian restaurants where you can get a proper pizza, but considering what pizza is--a way to use up leftovers--is it really worth the exorbitant price?
Right off the bat, we need to make clear that it's not possible to get a crispy-yet-chewy crust in a home oven, unless you're privy to an industry-standard hot box. The temperatures required to get that crispy-chewy crust are between 600-800°F (320-425° C), well-beyond the range of most home ovens. It might be possible to grill a pizza on the barbecue (and indeed, there are several sites that show you how), but I haven't tried that. But it is possible to get a thin and crispily-crusted pizza, which is half the battle.
A stand mixer is not required, but it does minimize the amount of work you have to do--kneading is hard work, and
2 C flour
1-2 Tablespoons olive oil
1 1/2 teaspoons salt
Optional: herbs (rosemary, sage, thyme)
stand mixer with dough hook
Give this a quick whir with the stand mixer to blend everything, and then, still stirring, add the yeasty water. Let it stir for a minute or two--if the dough is still "shaggy", add more water; if it's too wet, add more flour. After another minute, it should come together to form a smooth, kneadable dough. Keep it in the machine for about 10 minutes.
Transfer the dough to an oiled bowl, covered with a sheet of plastic wrap, and let it sit for about 1 hour, or until doubled in size. I tuck it the bowl inside a throw blanket--our apartment isn't exactly warm. To be completely honest, I've never watched the time too closely at this step. I usually clean the kitchen, hang up a load of laundry, do the vaccuuming, watch an episode of Scrubs, make the sauce, etc. At some point, I'll remember that it's there, and by the time I do, it will have doubled in size.
As you can see, a relatively small amount of dough translates into a relatively large pizza. This is the size of a pizza for one person--it seems pretty big, but you have to remember how thin it is. The amount of dough is about the size I'd use to shape 1 1/2 rolls, which is hardly excessive for a single person.
As for the sauce: I cheat. I admit it--I use canned tomatoes. If you wanted to, you could boil a pot of water, skin the tomatoes, press out the seeds, chop the tomatoes, and then cook them for forever. But if even the Italians use canned tomatoes, it's good enough for me. I mean, it's a LOT of tomatoes, and a LOT of work, and fresh tomatoes are tricky to season well and it's just not worth the hassle unless you're working in a Michelin-rated restaurant.
2 Tablespoons olive oil
1 clove garlic, minced
1 small dried chili pepper (1 cm, optional)
1 large onion, chopped
1 teaspoon dried sage (optional)
1/2 teaspoon black pepper (optional)
2 X 400g cans of tomatoes (blokjes)
1 bouillon cube (Maggi's Tuinkruiden)
1-2 teaspoons of light brown sugar (optional)
1-2 teaspoons of light brown sugar (optional)
Dried or fresh oregano, parsely, basil (optional)
As you can see, a lot of the ingredients are optional. These are what I use to make the tomato sauce that we both love for our spaghetti as well as for the pizza (I reduce it more for pizza sauce); your tastes may differ. The only thing you need to be aware of is that herbs such as oregano, basil, and parsely are very delicate and should not be added until the last 10 minutes of cooking. I make no claim to authenticity--only that this sauce is "zingy" and flavorful and not too sweet.
Let it come to a boil, and then simmer, stirring occasionally, until it begins to approach the consistency you need. The exact amount of time depends on the consistency you want and the shape of the pan you use--if you use a frying pan, it will thicken to "pizza sauce consistency" in about an hour. Adjust the seasoning. I don't always add sugar to the sauce--it depends on the flavor of the day, as it were, and in any event, I don't add as much as you'd find in commercial pasta sauces. It's less to sweeten the sauce and more to take off that tangy edge that it can sometimes have. The sauce can be portioned and frozen at this point.
Assemble the pizza. If you're doing this all in one day, just leave the oven on when you finish parbaking the crust. If you're not, then thaw the crusts and preheat the oven to 200° C (400° F). Put whatever dastardly toppings you want on it. Artichoke hearts, sliced mushrooms, fresh basil, four cheeses, six cheeses, yesterday's chicken, etc. Slide it into the oven for 10-12 minutes. Take it out, and enjoy!