Homemade Pizza

CategoryDifficultyBeginner
Yields1 Serving
For The Dough
 ¾ cup warm water
 2 ¼ tsp active dry yeast
 2 cups all-purpose flour
 1 ½ tsp sugar
 3 tbsp olive oil
 ¾ tsp salt
For The Pizza Sauce
 1 15 oz can peeled tomatoes, drained
 2 tbsp finely grated parmesan cheese
 2 tbsp fresh basil or 2 tsp dried basil
 1 tbsp garlic
 ½ tsp black pepper
For The Pizza
 prepared pizza dough
 prepared pizza sauce
 2 cups fresh mozzarella cheese, grated
 ¼ cup finely grated parmesan cheese
 2 tbsp cornmeal
 favorite toppings
For The Dough
1

Pour 3/4 cup warm water yeast and sugar into a small bowl and stir to combine. Let stand until yeast dissolves, about 5 minutes.

In a large bowl, whisk together 2 cups flour and salt.

Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface and knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to a large bowl, brushed with olive oil and turn dough in bowl to coat with oil.

Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Place bowl in fridge and let rest 3 hours to overnight.

Roll out dough according to recipe directions.

For The Sauce
2

Add all ingredients in a food processor and pulse until finely chopped.

For The Pizza
3

Bring pizza dough to room temperature.  Cold dough will not stretch properly and snap right back like a rubber band.  Let the dough sit for at least 30 minutes.

While dough is resting, place pizza stone on the bottom rack of oven and preheat oven to 400 degrees. 

Sprinkle a pizza pan with cornmeal and set aside.  This gives the pizza an extra crunch.

4

Lightly flour a work surface and press the pizza dough into a large, flat disk.  Flip dough over, and press again, working from the inside out, flattening dough.  Using a rolling pin, roll out dough into a large circle, flipping the dough and rotating 90 degrees with each different direction. Next, gently pick up dough, and using your knuckles, stretch dough working in a circle, until it is about 12" in diameter and about 1/4" thick.  Carefully place pizza dough on prepared pizza pan and stretch to fit, then poke the top with a fork. 

Bake crust for 10-12 minutes, until it easily slides off pizza pan.  Remove from oven and let cool.

5

Crank heat in oven to 500 degrees, and let oven sit at 500 degrees for at least 30 minutes.

6

Top pre-baked pizza crust with sauce, cheese and favorite toppings.  Be sure not to add too much, or the pizza will become soggy.

Bake, directly on pizza stone for another 10 minutes, until cheese is bubbly and melted.

Turn oven onto broil, and broil pizza for 2 minutes.

7

Remove pizza from oven onto pizza peel or rimless baking sheet and place on a cutting surface.  Allow pizza to cool 2-3 minutes before slicing or the cheese will fall off.

Ingredients

For The Dough
 ¾ cup warm water
 2 ¼ tsp active dry yeast
 2 cups all-purpose flour
 1 ½ tsp sugar
 3 tbsp olive oil
 ¾ tsp salt
For The Pizza Sauce
 1 15 oz can peeled tomatoes, drained
 2 tbsp finely grated parmesan cheese
 2 tbsp fresh basil or 2 tsp dried basil
 1 tbsp garlic
 ½ tsp black pepper
For The Pizza
 prepared pizza dough
 prepared pizza sauce
 2 cups fresh mozzarella cheese, grated
 ¼ cup finely grated parmesan cheese
 2 tbsp cornmeal
 favorite toppings

Directions

For The Dough
1

Pour 3/4 cup warm water yeast and sugar into a small bowl and stir to combine. Let stand until yeast dissolves, about 5 minutes.

In a large bowl, whisk together 2 cups flour and salt.

Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface and knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to a large bowl, brushed with olive oil and turn dough in bowl to coat with oil.

Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Place bowl in fridge and let rest 3 hours to overnight.

Roll out dough according to recipe directions.

For The Sauce
2

Add all ingredients in a food processor and pulse until finely chopped.

For The Pizza
3

Bring pizza dough to room temperature.  Cold dough will not stretch properly and snap right back like a rubber band.  Let the dough sit for at least 30 minutes.

While dough is resting, place pizza stone on the bottom rack of oven and preheat oven to 400 degrees. 

Sprinkle a pizza pan with cornmeal and set aside.  This gives the pizza an extra crunch.

4

Lightly flour a work surface and press the pizza dough into a large, flat disk.  Flip dough over, and press again, working from the inside out, flattening dough.  Using a rolling pin, roll out dough into a large circle, flipping the dough and rotating 90 degrees with each different direction. Next, gently pick up dough, and using your knuckles, stretch dough working in a circle, until it is about 12" in diameter and about 1/4" thick.  Carefully place pizza dough on prepared pizza pan and stretch to fit, then poke the top with a fork. 

Bake crust for 10-12 minutes, until it easily slides off pizza pan.  Remove from oven and let cool.

5

Crank heat in oven to 500 degrees, and let oven sit at 500 degrees for at least 30 minutes.

6

Top pre-baked pizza crust with sauce, cheese and favorite toppings.  Be sure not to add too much, or the pizza will become soggy.

Bake, directly on pizza stone for another 10 minutes, until cheese is bubbly and melted.

Turn oven onto broil, and broil pizza for 2 minutes.

7

Remove pizza from oven onto pizza peel or rimless baking sheet and place on a cutting surface.  Allow pizza to cool 2-3 minutes before slicing or the cheese will fall off.

Homemade Pizza

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