Pizza is a favorite food eaten anywhere, anytime. However, pizzas delivered to your home can often be greasy and cold by the time they arrive. If you want a recipe to achieve a thick, chewy and crispy crust with healthy yet delicious ingredients, you've come to the right place! This homemade pizza is rich and flavorful, and can be adjusted for your topping preferences.
To make 2 12-inch pizzas:
Ingredients
Dough:
335 mL warm water (100-110°F, 38-43°C)
2 1/4 tsp active dry yeast (1 standard packet)
1 tbsp granulated sugar
2 tbsp olive oil
1 tsp salt
440 g all-purpose flour + extra for surface
Toppings:
tomato sauce
mozzarella cheese
sautéed mushrooms
pepperoni
caramelized onions
baby arugula
basil
bell peppers
....anything you want!
Instructions
1. Prepare the Dough: Whisk the warm water, yeast, and granulated sugar together in a large bowl. Cover and allow to rest for 5 minutes. Next, add the olive oil, salt, and flour. Beat on low speed for 3 minutes with a stand mixer (or mix and knead by hand). Turn the dough out onto a lightly floured surface. With floured hands, knead the dough for 3-4 minutes (it should still feel a little soft). If the dough slowly bounces back after you poke it with a finger, it is ready to rise. (Alternatively, mix the dough in a bread machine like I did).
2. Let Dough Rise: Lightly grease a large bowl with a thin layer of olive oil (you can use the same bowl you used for the dough). Place the dough in the bowl and turn it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. For a slow fermentation for more complex flavors, place the bowl in the fridge for 24 hours. For a quicker fermentation, allow the dough to rise at room temperature for 90 minutes or until it doubles in size.
2.5 Freezer Storage Prep: Since this recipe makes 2 pizzas, you can freeze half the dough after it has risen. Place the dough on parchment paper or a lightly floured dish and place it, uncovered, in the freezer for 15 to 20 minutes. Remove from the freezer, and place in individual freezer bags and remove the air from the bags. Return to the freezer and store for up to 3 months. Thaw the pizza dough in the refrigerator for 5 to 6 hours. Let the dough sit at room temperature for 30 minutes before stretching it out.
3. Pre-Baking Prep: Preheat oven to 475 degrees for at least 20 - 30 minutes. Lightly grease baking sheet or pizza pan with olive oil and sprinkle with cornmeal for the extra crust crunch and flavor.
4. Shape the Dough: Punch down the dough to release air bubbles. Divide the dough in half if making 2 pizzas. On a lightly floured surface, use floured hands or a rolling pin to flatten the dough into a disc. Starting at the center and working outwards, use your fingertips to press the dough to ~1/2-inch thickness. Turn and stretch the dough into ~12--inch circle. Lift the edge of the dough up or pinch the edges to create a lip around the edges. Cover dough lightly with plastic wrap to rest for 15 minutes or so as you prepare the toppings. ~1/3 cup of tomato sauce, ~1/3 cup shredded cheese, and 1-2 mushrooms should be enough to cover a pizza (don't load the pizza with too many toppings or the crust won't crisp up).
Left: Divided dough ball. Middle: Rolled out dough about 12 inches across, brushed with olive oil. Right: Pizza covered with shredded mozzarella cheese, spinach, sauteed mushrooms, and Canadian bacon.
5. Baking: To prevent the filling from making the pizza crust soggy, brush the top lightly with olive oil. Push dents into the dough's surface with your fingers to prevent bubbling. Top with your favorite toppings (spread out the sauce, add cheese, and top with other toppings) and bake for 12-15 minutes until the crust is browned. Slice hot pizza and serve. Enjoy!
Left: Pizza in pre-heated Dutch oven. Middle: Freshly baked pizza with a golden, crisp crust and chewy dough! Right: A slice of my homemade pizza.
Link to my post on the history & culture of pizza.
Link to my post on the chemistry & science of pizza.
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