Pizza from Scratch
I’ve been trying to make the perfect dough for months now, making pizza
once weekly…perfecting the recipe with little tweaks in both
ingredients and rise times. The following is the culmination of my limited
experience.
Crust (thin) One 13” Pizza
3/4 Cup water (warm)
1 tsp yeast
1/2 T sugar
1 T olive oil
1/2 tsp kosher salt
1 3/4 Cup flour
Crust (regular) One 13” Pizza
1 Cup water (warm)
1 1/2 tsp yeast
1 T sugar
1 1/2 T olive oil
1 1/2 tsp kosher salt
2 1/2 Cup flour
The right flour is key. Different brands of flour will wildly change the character of the dough. Pastry flour will work if you want a more flaky crust. It will produce a more croissant like flavor, almost like a Totino’s frozen pizza, more pasty.
I wanted a soft and lofty crust, plush with big holes throughout, like typical delivery pizza. Use an unbleached wheat flour, all purpose. I tried four different brands before finding the perfect flour for my taste. I settled upon Swany unbleached organic white flour, runner up was a gold n’white variety.
Dough Production
Mix all ingredients together except for the flour. Add in about half of the flour and mix with a big spoon. Once all the liquid is absorbed, add the remaining flour and incorporate by hand. Do not over mix. Cover the dough ball in a bowl and leave out for about 8 hours. I usually sprinkle some water on the outside of the ball and around the bowl before covering. The dough will work after only an hour or so, but not as well. Plan ahead and commit to good pizza!
Mixed Ingredients without Flour Dough After Mixing
Rolling
After about 8 hours, your dough should be fluffy and fully of holes. Sprinkle some flour on the counter top where the dough will be rolled. It helps to coat your hands in flour too. Knead the risen dough with your hands briefly, then roll out with a pin.
Final Production & Bake
Both dough recipes are for the same size 12” pizza. I use a rolling pin and try to get a consistent thickness. To really get a good pizza, you’ll need a baking stone. Preheat the oven, with the stone inside, to 550 degrees. It may take up to 30 minutes. Commercial pizza ovens are very hot, up to 700 degrees. Prepare all your toppings and set aside.
About Toppings
I like to use part-skim mozzarella, still in block form. Already shredded cheeses usually have an anti-caking agent. I shred it fresh. Use about ½ pound per pizza of mozzarella. I really like red onions, and to get them a little caramelized I always place them on top, sliced thin.
For tomato sauce, I use a quality red pasta sauce. You can make your own from scratch, but the difference in taste is not worth it.
For a less cheesy variation, use about 1/3 pound gorgonzola or blue cheese. Instead of a tomato sauce, brush the whole crust with olive oil, then sprinkle in fresh chopped basil and garlic. Evenly space cubes of gorgonzola, and it will spread out some. Finish with your favorite vegetables and meats. Then drizzle with more olive oil, a little balsamic vinegar to give it some zing, and some salt.
Thin Crust with Gorgonzola
Baking
After the oven is warmed, dough rolled, and ingredients ready, it’s time for the final assembly. Pull the warm stone out of the oven, sprinkle the stone with coarse corn meal, and stretch your untopped dough on top. It will start to bake, but don't worry about it. The crust will need a head start, and there’s no need to rush. Add your toppings, brush edges with olive oil, and place back in the oven for 5 – 7 minutes. The crust will seem stiff when first pulled out of the oven but will soften some during cooling. Make sure to remove the pizza from the stone to let it cool down.
I’ve been trying to make the perfect dough for months now, making pizza
once weekly…perfecting the recipe with little tweaks in both
ingredients and rise times. The following is the culmination of my limited
experience.
Crust (thin) One 13” Pizza
3/4 Cup water (warm)
1 tsp yeast
1/2 T sugar
1 T olive oil
1/2 tsp kosher salt
1 3/4 Cup flour
Crust (regular) One 13” Pizza
1 Cup water (warm)
1 1/2 tsp yeast
1 T sugar
1 1/2 T olive oil
1 1/2 tsp kosher salt
2 1/2 Cup flour
The right flour is key. Different brands of flour will wildly change the character of the dough. Pastry flour will work if you want a more flaky crust. It will produce a more croissant like flavor, almost like a Totino’s frozen pizza, more pasty.
I wanted a soft and lofty crust, plush with big holes throughout, like typical delivery pizza. Use an unbleached wheat flour, all purpose. I tried four different brands before finding the perfect flour for my taste. I settled upon Swany unbleached organic white flour, runner up was a gold n’white variety.
Dough Production
Mix all ingredients together except for the flour. Add in about half of the flour and mix with a big spoon. Once all the liquid is absorbed, add the remaining flour and incorporate by hand. Do not over mix. Cover the dough ball in a bowl and leave out for about 8 hours. I usually sprinkle some water on the outside of the ball and around the bowl before covering. The dough will work after only an hour or so, but not as well. Plan ahead and commit to good pizza!
Mixed Ingredients without Flour Dough After Mixing
After about 8 hours, your dough should be fluffy and fully of holes. Sprinkle some flour on the counter top where the dough will be rolled. It helps to coat your hands in flour too. Knead the risen dough with your hands briefly, then roll out with a pin.
Final Production & Bake
Both dough recipes are for the same size 12” pizza. I use a rolling pin and try to get a consistent thickness. To really get a good pizza, you’ll need a baking stone. Preheat the oven, with the stone inside, to 550 degrees. It may take up to 30 minutes. Commercial pizza ovens are very hot, up to 700 degrees. Prepare all your toppings and set aside.
About Toppings
I like to use part-skim mozzarella, still in block form. Already shredded cheeses usually have an anti-caking agent. I shred it fresh. Use about ½ pound per pizza of mozzarella. I really like red onions, and to get them a little caramelized I always place them on top, sliced thin.
For tomato sauce, I use a quality red pasta sauce. You can make your own from scratch, but the difference in taste is not worth it.
For a less cheesy variation, use about 1/3 pound gorgonzola or blue cheese. Instead of a tomato sauce, brush the whole crust with olive oil, then sprinkle in fresh chopped basil and garlic. Evenly space cubes of gorgonzola, and it will spread out some. Finish with your favorite vegetables and meats. Then drizzle with more olive oil, a little balsamic vinegar to give it some zing, and some salt.
Thin Crust with Gorgonzola
Baking
After the oven is warmed, dough rolled, and ingredients ready, it’s time for the final assembly. Pull the warm stone out of the oven, sprinkle the stone with coarse corn meal, and stretch your untopped dough on top. It will start to bake, but don't worry about it. The crust will need a head start, and there’s no need to rush. Add your toppings, brush edges with olive oil, and place back in the oven for 5 – 7 minutes. The crust will seem stiff when first pulled out of the oven but will soften some during cooling. Make sure to remove the pizza from the stone to let it cool down.
