Perfecting Homemade Pizza

Published on March 20, 2014 | In Italian | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 8 Minutes
- Difficulty Level

For years I have made homemade pizza and I love it. It never is exactly like the pizza I would buy from a pizza place but it’s always really good. I have toyed with so many varieties and finally I can say I have made homemade pizza dough as good as

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you can without having a pizza oven. The flour you choose will make a world of difference, that I can attest to. While a pizza oven or with a wood fire burning brick oven are far superior, an home oven with a pizza stone will be the next best thing. Just make sure you crank the oven as high as it can go, like 550 degrees if possible and make sure to allow the stone to get really good and hot, at least 20-minutes before using. You will need a pizza peel and a pizza cutter and these will last you forever. If you want to have a really enjoyable and entertaining evening with friends or family, gather a variety of toppings placing in a bowl and allow everyone to make there own pizza, your kids will love it. Just pour some wine and watch and you will have an evening to remember. Have that camera ready, your Facebook and social media pages will light up with likes and comments.

Pizza Flour

Remember, the flour you use will make a huge difference. I suggest Caputo 00 flour or a pizza flour not regular flour. I also suggest fresh yeast, which you will find in the refrigerator section at your grocer. I hope you enjoy this recipe and if you like a crispy crust i suggest you bake the crust alone without sauce or toppings for 4-6 minutes then add the sauce, toppings and cheese. Let me know how it turns out.

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Recipe Rating

(2 Rating)

Ingredients

2 - 2 1/4 cups of pizza flour (ask your grocer) more if needed
1 teaspoon fresh yeast
1 teaspoon salt
2/3 teaspoon sugar
1 1/2 tablespoon olive oil
1 1/4 cup warm water
Marinara sauce or canned pizza sauce
Cheese(s) of choice
Toppings you desire
Semolina flour for rolling

Instructions

1. Combine sugar, salt, yeast with water and stir until dissolved. (not necessary to wait for foam if using pizza yeast or fresh yeast, only necessary if using regular dry yeast)
2. Using a large mixing bowl combine water to flour, olive oil and knead well. If you have a large stand mixer you can use that if not your hands work well
3. Mix until flour is no longer sticking and no lumbs
4. Allow dough to rest 5-minutes and knead again for about 3-5 minutes
5. Using a large glass bowl rub a little olive oil in boal so dough doesn't stick adding dough, cover with plastic wrap and cover with a towel placing in a warm area for 6--90 minutes to rise
6. Punch dough, cover again and place in refrigerator over night for best results
7. Remove dough from refrigerator at least 30-minutes prior to using
8. Preheat oven (525-550 degrees) as high as it goes placing rack towards top and placing pizza stone in oven for 20-25 minutes to get very hot
9. Sprinkle semolina on working area prior to placing dough so it won't stick.
10. Cut a hunk of dough roll into a ball then place on working area. Press center with fingers working outward
11. Roll dough to desired size constantly making sure dough is not sticking to working area. Place sauce, cheese, toppings and bake until cheese is melted
12. Note, if you like crusty dough it is best to pre-bake dough until it gets slightly brown, (3-6 minutes) remove and then add sauce, cheese and toppings

Servings : 6-8
Ready in : 12
Course : Entrée, Snack
Recipe Type : Pizza

Instructions

1. Combine sugar, salt, yeast with water and stir until dissolved. (not necessary to wait for foam if using pizza yeast or fresh yeast, only necessary if using regular dry yeast)
2. Using a large mixing bowl combine water to flour, olive oil and knead well. If you have a large stand mixer you can use that if not your hands work well
3. Mix until flour is no longer sticking and no lumbs
4. Allow dough to rest 5-minutes and knead again for about 3-5 minutes
5. Using a large glass bowl rub a little olive oil in boal so dough doesn't stick adding dough, cover with plastic wrap and cover with a towel placing in a warm area for 6--90 minutes to rise
6. Punch dough, cover again and place in refrigerator over night for best results
7. Remove dough from refrigerator at least 30-minutes prior to using
8. Preheat oven (525-550 degrees) as high as it goes placing rack towards top and placing pizza stone in oven for 20-25 minutes to get very hot
9. Sprinkle semolina on working area prior to placing dough so it won't stick.
10. Cut a hunk of dough roll into a ball then place on working area. Press center with fingers working outward
11. Roll dough to desired size constantly making sure dough is not sticking to working area. Place sauce, cheese, toppings and bake until cheese is melted
12. Note, if you like crusty dough it is best to pre-bake dough until it gets slightly brown, (3-6 minutes) remove and then add sauce, cheese and toppings

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...