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.

Yeast Mixture

  • 1 1/2 cup (355 g) of spring water
  • 1 tsp (4 g) of sugar
  • 2 tsp (6 g) of instant yeast

Directions

In the microwave, warm the water to 110˚F (43˚C).
In the microwave, warm the water to 110˚F (43˚C).
Add both the sugar and yeast.
Add both the sugar and yeast.
Making sure both are well combined.
Making sure both are well combined.
Let the yeast mixture sit 5-10 minutes until it blooms 1/2 - 1 inch.
Let the yeast mixture sit 5-10 minutes until it blooms 1/2 – 1 inch.
The head should be frothy!
The head should be frothy!

 Dough Mixture

  • 4 cups (560 g) of bread flour
  • 1 1/2 tsp (7 g) kosher salt
  • 1 tsp (5 g) basil/oregano (optional)

Directions

The Bread flour is from Sam's Club. 25 lbs for only $7.00!
The Bread flour is from Sam’s Club. 25 lbs for only $7.00!
7 grams of kosher salt.
7 grams of kosher salt.
Pizza Topper = basil, oregano, onion, garlic, and parsley.
Pizza Topper = basil, oregano, onion, garlic, and parsley.
Combine the ingredients in a large mixing bowl.
Combine the ingredients in a large mixing bowl.
Stir until salt and optional spices have mixed.
Stir until salt and optional spices have mixed.
Leaving a small hole to pour the yeast mixture.
Leaving a small hole to pour the yeast mixture.

Make the pizza dough

Once the yeast mixture has bloomed, add to flour.
Once the yeast mixture has bloomed, add to flour.
Stir using the paddle attachment for 30 seconds. Stop. Allow 5 minutes for the flour to hydrate.
Stir using the paddle attachment for 30 seconds. Stop. Allow 5 minutes for the flour to hydrate.
After you let the flour hydrate for 5 minutes, switch to the dough hook attachment and knead at medium-low for 5 minutes.
After you let the flour hydrate for 5 minutes, switch to the dough hook attachment.
Knead at medium-low for 5 minutes.
Knead at medium-low for 5 minutes.
The dough should start pulling away from the bowl.
The dough should start pulling away from the bowl.
For the final 20 seconds, knead at medium-high speed to help organize the gluten.
For the final 20 seconds, knead at medium-high speed to help organize the gluten.
When finished, the dough should be a semi-firm and slightly sticky.
When finished, the dough should be a semi-firm and slightly sticky.
Scrape the dough from the dough hook.
Scrape the dough from the dough hook.
Now you'll need some flour, a bowl scraper and a hard surface.
Now you’ll need some flour, a bowl scraper and a hard surface.
Sprinkle some flour on your work surface.
Sprinkle some flour on your work surface.
Using the bowl scraper, work the dough out of the bowl.
Using the bowl scraper, work the dough out of the bowl.
It should basically roll right out without much effort.
It should basically roll right out without much effort.
Using your palms, begin kneading the dough.
Using your palms, begin kneading the dough.
You only need to do this for about 60 seconds.
You only need to do this for about 60 seconds.
One last squish...
One last squish…
Now, start "cupping" the dough to begin forming a ball.
Now, start “cupping” the dough to begin forming a ball.
Cupping and spinning the dough until it forms a ball.
Cupping and spinning the dough until it forms a ball.
It takes a little practice!
It takes a little practice!
When you dough has been formed into a ball, sprinkle a little flour on top.
When you dough has been formed into a ball, sprinkle a little flour on top.
Nicely done.
Nicely done.

Let it rise

Add some olive oil to a large bowl.
Add some olive oil to a large bowl.
Place the dough inside the bowl, and cover with plastic wrap.
Place the dough inside the bowl, and cover with plastic wrap.
Place the bowl in the refrigerator, and let the dough rise overnight. It will keep for 4 days or you can freeze it).
Place the bowl in the refrigerator, and let the dough rise overnight. It will keep for 4 days or you can freeze it).

Baking Day

Take the pizza dough out of the refrigerator at least 3 hours before you plan to bake. Just leave it in it's bowl, covered, and let it warm up on your countertop.
Take the pizza dough out of the refrigerator at least 3 hours before you plan to bake. Just leave it in it’s bowl, covered, and let it warm up on your countertop.

Pizza Prep

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!

Pre-heat your oven as high as it goes. (Mine goes to 550˚F, professional pizza ovens and wood fire grills are 1,000˚F). Crank it up! If you have a pizza stone, place it on the top rack of your oven. If you don't, go buy one.
Preheat your oven as high as it goes. (Mine goes to 550˚F, professional pizza ovens and wood fire grills are 1,000˚F). Crank it up! If you have a pizza stone, place it on the top rack of your oven. If you don’t, go buy one.
Remove the pizza dough from the bowl and place on a floured surface.
Remove the pizza dough from the bowl and place on a floured surface.
Cover the dough with a little flour and cornmeal and form into a ball. Cut in half.
Cover the dough with a little flour and cornmeal and form into a ball. Cut in half.
Each half should weigh about 1lb.
Each half should weigh about 1lb.
Sprinkle some cornmeal and flour on the surface.
Sprinkle some cornmeal and flour on the surface.
Cover both sides of the dough with the cornmeal and flour.
Cover both sides of the dough with the cornmeal and flour.
Using your fingertips, create an edge. This will be your crust.
Using your fingertips, create an edge. This will be your crust.
Using the push method, press the dough from the outside working in a circle. Toss the dough just about your head until it's big enough to cover a pizza peel or pan.
Using the push method, press the dough from the outside working in a circle. Toss the dough just about your head until it’s big enough to cover a pizza peel or pan.
Sprinkle some more cornmeal and flour on the pizza peel.
Sprinkle some more cornmeal and flour on the pizza peel.
Using your hands, spread the cornmeal and flour until the peel is evenly covered.
Using your hands, spread the cornmeal and flour until the peel is evenly covered.
Place the dough on the peel. Melt some butter and add 1 tsp of garlic powder or garlic salt.
Place the dough on the peel. Melt some butter and add 1 tsp of garlic powder or garlic salt.
Spread the garlic butter on the outer edge of the crust.
Spread the garlic butter on the outer edge of the crust.
Pour the pizza sauce in the middle. Spread using a large spoon in a circular motion working outward toward the crust.
Pour the pizza sauce in the middle. Spread using a large spoon in a circular motion working outward toward the crust.
Add cheese. I prefer low-moisture 2% skim mozzarella.
Add cheese. I prefer low-moisture 2% skim mozzarella.
Add your toppings. The faster you top the pizza, the less likely it is to stick to the peel.
Add your toppings. The faster you top the pizza, the less likely it is to stick to the peel.

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!

Slide the pizza off the peel and onto the pizza stone.
Slide the pizza off the peel and onto the pizza stone.
Pull the peel back slowly. Let it cook for 10-12 minutes.
Pull the peel back slowly. Let it cook for 10-12 minutes.
When it's finished, pull the pizza out with the peel and spread another layer of garlic butter on the crust.
When it’s finished, pull the pizza out with the peel and spread another layer of garlic butter on the crust.
Sprinkle some parmesan cheese on top.
Sprinkle some parmesan cheese on top.
The bottom should be firm, crisp, and slightly dusted with cornmeal.
The bottom should be firm, crisp, and slightly dusted with cornmeal.
Slice it up and enjoy!
Slice it up and enjoy!
Bubba's Bacon Bonanza.
Bubba’s Bacon Bonanza.
Meat lovers.
Meat lovers.

FAQ

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.

Q) What pizza stone do you use?
A) Emile Henry http://amzn.to/1jQDIfk (it also comes in Red http://amzn.to/1n1Cn8s)

Q) What about your pizza peel?
A) Norpro http://amzn.to/1sB2MXR

Q) And that cool looking silocone mat?
A) Roul’pat http://amzn.to/1oxKpFB

Author: Greg Rickaby

Greg is Lead Front-End Developer at WebDevStudios and author of a children’s book titled, Creating a Website: Design and Build Your First Site!.

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