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Greg’s Homemade Pizza Recipe
I love making homemade pizza. It’s been a “Sunday staple” at our house for quite some time. Over the years, I’ve created a sort of Sicilian and Neapolitan style hybrid. This happened by accident when trying to copycat a Mellow Mushroom recipe. Personally, I love the chewiness of a neapolitan, and the flavor of a Sicilian – and this dough brings the two together wonderfully. Yields two 12-14 inch pizzas.
1 1/2 cup (355 g) of spring water
1 tsp (4 g) of sugar
2 tsp (6 g) of instant yeast
4 cups (560 g) of bread flour
1 1/2 tsp (7 g) kosher salt
1 tsp (5 g) basil/oregano (optional)
Make the pizza dough
Let it rise
This is where it will differ from household to household. I’ve spent entirely too much money on pizza baking kitchen goodies like, a high quality pizza stone, pans, peel, a roul’pat, etc. This is my hobby, and worth the extra expense. I will provide basic instructions. Please feel free to make-it-your-own at this point and have fun!
Use a fork and pop any of the larger remaining air bubbles. Sure, they look at cute now, but they will cause GIANT bubbles in your pizza while baking.
Cook that pie!
Q) Why spring water? A) Because tap water contains chlorine, which inhibits yeast. If you don’t have any, it’s OK…this time.
Q) Why bread flour? A) Because pizza dough needs to be stretchable. The higher protein content in bread flour makes the dough stronger (and more playful).
Q) My dough won’t rise!? A) It’s either because your yeast is dead, there is too much salt, or it has nothing to eat. Yes, you can kill yeast. Salt inhibits yeast. Sugar is yeast’s favorite food. Give the yeast a treat, man!
Q) Why the rising overnight? I’m hungry now. A) Yeast eats sugar and poops carbon dioxide/alcohol. Yeast droppings force the dough to rise and give it flavor. The more time we give the yeast to eat and poop, the better your dough will taste. If you can’t wait, have one delivered!
Q) Why is the oven so hot? A) High heat is how we achieve a crisp crust with a chewy center. Cooking slow at a low temperature would result in a soggy, limp pizza. Yuck.