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.
Table of Contents
Day 1: Activate Yeast
- 1 1/2 cup (355 g) of Spring Water
- 1 tsp (4 g) of Sugar
- 2 tsp (6 g) of Active Dry Yeast (Instant works too)
OK, the photos show Instant Yeast. And it works, but you're not really supposed to hydrate Instant Yeast (that's why it's "instant"). I recommend using Active Dry Yeast instead...
In the microwave, warm the water to 110˚F (43˚C).
Add both the sugar and yeast.
Making sure both are well combined.
Let the yeast mixture sit 5-10 minutes until it blooms 1/2 - 1 inch.
The head should be frothy!
A large batch of Pizza Sauce is really easy to make! You can knock it out while the Yeast is activating and throw it in the freezer. Also, don't simmer the pizza sauce on a stove like Grandma used too, that's actually wrong!
Canned tomatoes are cooked while being canned AND you're going to cook the sauce on a pizza, in a 550F oven. So, do your sauce a favor and don't cook it third time on the stove top. (Sorry Granny!)
Making the sauce on Day 1, will ensure all the ingredients have a chance to combine and mingle, resulting in maximum flavor.
- 20oz can of Crushed Tomatoes
- 4oz can of Tomato Paste
- 2 teaspoons Sugar
- 2 teaspoons Sea Salt
- 3/4 teaspoon Black Pepper
- 1/8 teaspoon Red Pepper
- 1/2 teaspoons Garlic Powder
- 1 teaspoon Basil
- 2 teaspoons Oregano
Step 1: Combine ingredients in a large bowl.
Step 2: Stir until well combined.
Step 3: Put about 4oz of sauce on your pizza.
Storage: Store leftover sauce in small Tupperware containers. Place them in the freezer.
On your next pizza night, take a Tupperware container out of the freezer a several hours before dinner, and let it thaw to room temperature. Never put cold pizza sauce on a pizza!
- 4 cups (560 g) of Bread or 00 flour
- 1 1/2 tsp (7 g) Kosher or Sea Salt
- 1 tsp (5 g) Basil and Oregano (optional)
Make the pizza dough
Place 560 grams of bread flour in a large mixing bowl. BTW: the Bread flour picture is from Sam's Club and it's only $7 for a 25 lbs bag.
7 grams of kosher salt.
Pizza Topper = basil, oregano, onion, garlic, and parsley.
Combine the ingredients in a large mixing bowl.
Stir until salt and optional spices have mixed.
Leaving a small hole to pour the yeast mixture.
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.
After you let the flour hydrate for 5 minutes, switch to the dough hook attachment.
Knead at medium-low for 5 minutes.
The dough should start pulling away from the bowl.
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.
Scrape the dough from the dough hook.
Now you'll need some flour, a bowl scraper and a hard surface.
Sprinkle some flour on your work surface.
Using the bowl scraper, work the dough out of the bowl.
It should basically roll right out without much effort.
Using your palms, begin kneading the dough.
You only need to do this for about 60 seconds.
One last squish...
Now, start "cupping" the dough to begin forming a ball.
Cupping and spinning the dough until it forms a ball.
It takes a little practice!
When you dough has been formed into a ball, sprinkle a little flour on top.
Let it rise
Add some olive oil to a large bowl.
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).
Day 2: 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.
Pizza Dough 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!
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 own a pizza stone, go buy one, I'll wait.
Remove the pizza dough from the bowl and place on a floured surface.
Cover the dough with a little flour and semolina flour (or cornmeal) and form into a ball. Cut in half.
Each half should weigh about 1lb.
Sprinkle some cornmeal and flour on the surface.
Cover both sides of the dough with the cornmeal and flour.
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.
Sprinkle some more cornmeal and flour on the pizza peel.
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.
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.
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. Pro-top: use a fork to 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.
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.
Sprinkle some parmesan cheese on top.
The bottom should be firm, crisp, and slightly dusted with cornmeal.
Slice it up and enjoy!
Bubba's Bacon Bonanza.
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 or 00 flour? A) Because pizza dough needs to be stretchable. The higher protein content in these flours makes the dough stronger and more playful. I recommend Antimo Caputo 00 Pizzeria Flour.
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
Q) What about your pizza peel? A) Norpro
Q) And that cool looking silicone mat? A) Roul'pat
Over the years I've read a lot of books, blog posts, and watched many YouTube videos trying to hone the craft. One of the most influential pizzaiolis is 13-time World Pizza Champion, Chef Tony Gemignani. His book The Pizza Bible has inspired me more than most.
I would also highly recommend reading Peter Reinhart's, Artisan Breads Ever Day and Ken Forkish's Flour Water Salt Yeast to really gain a deep understanding into why these simple ingredients are so wonderful together, or as I call it "Bread Porn".