The very first pizza I’ve ever tasted when I was younger was store-bought and it never occurred to me I can make my very own pizza dough. It just kind of scared me. It seemed like something only a professional can do. Well, I am not a professional baker. But I am lucky to have my mother-in-law’s tested dough recipe. She has learned and used this recipe for four decades now and it always yield a perfect crust. When I say perfect crust I mean “thin” crust. I never liked my pizza dough bread-like. I always preferred the thin and in between bread-like and flaky crust.

 We love pizza here in my household but what we love most is the “coca de trempó”.  Ever since I tasted my first coca de trempo, I knew I will always go back again and again to making it! When I was pregnant with the Li’l Guy, I would devour one tray of this coca in one sitting! ^^)

 Coca de trempó is a typical mallorcan flat bread, similar to a pizza but rectangular in shape and topped with trempó. A trempó is a typical mallorcan salad of diced onions, peeled and diced ripe tomatoes, red bell peppers.

That is the base of this coca but you can add a variety of ingredients to the main three ingredients (onions, tomatoes and bell peppers) such as chard, cherry tomatoes, anchovies, smoked herring, smoked salmon, minced garlic… the possibilities are endless!

Whenever my mother-in-law would make some coca, it’s like a party! She would make enough for everybody… specifically 4 baking trays! To share with you this recipe and only for one tray, I had to make some adjustment with her recipe. But believe me, this is so easy to make that you will surely make it more than once in week! There are times when I don’t know what to cook for lunch and I always opt for this easy and quick recipe! And believe me, you won’t need any experience in baking! Even if you’re a novice in baking, I don’t think you’ll ever mess this up!

For 1 tray of coca de trempó you will need:

250 grams of baking flour

12.5 grams or half block of active yeast

a pinch of salt

90 ml water

80 ml olive oil

trempó salad and other toppings

I always use my hand mixer for this recipe.

First, prepare your trempó salad. You can even ask some help from your mini-chefs in peeling the garlic cloves. 

 When you already have your trempó salad ingredients all chopped, it’s time to add the dressing. Just add a drizzle of olive oil, vinegar and salt to taste. Set aside.

One tip: If you, like me, doesn’t always have  red bell pepper (not the hot one but the sweet variety) in your fridge, then you can always use the roasted ones that comes in jars. Here in Spain, I always buy the pimiento de piquillo that comes in a jar. I always have it in my household since I also use in cooking paella. Plus, it conserves better compared to fresh produce. I just drain it and dice it so I can still make coca de trempó even if I don’t have the fresh bell pepper! ^^)

Now, get one mixing bowl. Pour the flour and a pinch of salt in it. I then add the active yeast by crumbling it then mixing it well with the flour. I gave the kids half of the mixture + yeast ^^)

You would have to use your hands so the yeast will be well incorporated to the flour mixture. And let them have fun! ^^)

Then add the oil and water to the flour mixture and beat with your mixer. With my mixer, I won’t need to knead the dough! Less work for me ^^) Beat until your dough forms into a ball and is not sticky anymore. Set it aside.

Strain the salad so the liquid won’t turn your dough soggy.

Now, let’s work on our dough. You would want it as thin as possible. If you don’t have any space to work on or if you want to reduce your work, you can do that directly into your lined (with waxed baking paper) tray.

 

 If you don’t have a rolling-pin on hand, then use your roll of cellophane wrapper.

 or use the base of your hands and fingers ^^)

 Roll it until it is well spread into your tray and is as thin as possible. Now, you can turn on your oven. I set mine in pizza option where only the bottom part of the oven is on plus the air. I set the temperature to the pizza option which is 200 degree Celcius.

You can now place the strained topping on top of your dough. Spread as evenly as possible. Cook it for about 20-25 minutes depending on how done you’d like your crust.

25 minutes later, you’ll have this!

 

 You’ll never go back to buying pizza anymore! (well, maybe just sometimes like when time would not allow you to bake one ^^)

 Why don’t you make one and let me know how it turned out for you! Enjoy!

This recipe was first seen in my sewing blog, To Sew With Love.

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