Friday is pizza night and it has arrived, and I’m pretty excited about the weekend ahead. I have a feeling it’s going to be a good one. A great way to start is by making your own pizza. Thanks to Julien.
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
- 1 1/2 cups (355 ml) warm water
- 1 package of active dry yeast
- 3 3/4 cups (490 g) bread flour
- 2 Tbsp olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- Olive oil
- Tomato Sauce or Italian Passata
- Fresh soft mozzarella cheese
- Parmesan cheese, grated
- Mushrooms thinly sliced
- Bell peppers thinly sliced
- Italian pepperoni thinly sliced
- Italian sausage, cooked ahead and crumble
- Chopped fresh basil
- Onions, thinly sliced raw or caramelized
- Ham, thinly sliced
- Feta cheese optional
- Goat cheese optional
- Anchovies optional
Make your own Pizza Dough
1 Use instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.)
2 Make and knead the pizza dough: Mix in the flour, salt, sugar, and olive oil and yeast. Just so easy to mix with your hands.
Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
You don’t have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.
3. Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.
Cover the dough with plastic wrap. And prep your toppings for your pizza.
Preparing the pizza
1. Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour.
2. Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
3. Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.
About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4. Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.
Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches.
You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.
Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
5. Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.
Repeat with the second ball of dough.
6. Sprinkle pizza pan with corn meal, put flattened dough on top: Lightly sprinkle your pizza pan or flat baking sheet with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)
7. Spread with tomato sauce and sprinkle with toppings
8. Bake the pizzas one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Also you can Add rocket or pineapple!