Ingredients
Pizza Dough
Yield: 36 oz, about 3 medium-sized pizzas
4-2/3 cups (21 oz) bread flour
1-1/2 teaspoons kosher salt
1 teaspoon instant yeast
2 Tablespoons sugar, brown sugar, or honey
1-1/2 cups (12 oz) water (room temperature, approx. 68-72 degrees F) *
2 Tablespoons olive oil
Method of Preparation:
1. In a large mixing bowl, stir together the flour, salt, yeast, and sugar. Add all the water and stir with a large spoon until the dough begins to come together.
2. Add the oil and continue mixing with the spoon until dough becomes relatively smooth. If there is any unabsorbed flour, add a teaspoon or two of water. Let the dough rest for 5 minutes.
3. Mix again with the wooden spoon until the dough is smooth and springy.
4. Place the dough into a lightly oiled bowl or container, cover the bowl with plastic wrap, and refrigerate it for anywhere from 12 to 72 hours. This is really important!
6. On the day you plan to bake, remove the dough from the refrigerator 3 hours before you plan to bake the pizzas. Divide the cold dough into desired size pieces. (This recipe should make three medium- sized pizzas, depending on how thick you like your crust.) Shape each piece into a round-ish ball, smoothing with a bit of oil. Place on an oiled sheet pan and cover with plastic wrap.
7. About an hour before serving time, shape dough into rounds by stretching with your hands or rolling with a rolling pin. The dough may spring back when stretching but just let it rest for a few minutes and try again. Transfer dough to an oiled sheet pan to begin assembling your pizza. For an extra crunchy crust bottom, sprinkle corn meal on the sheet pan before placing your dough.
NOTES:
—You can substitute up to 1 cup of whole grain flour (such as whole wheat, semolina or rye) for an equal amount of the bread flour, but you made need to increase the water by a few teaspoons.
Simple Pizza Sauce
6 oz. tomato paste
15 oz. tomato sauce
1-2 Tablespoons dried oregano
2 Tablespoons Italian seasoning
½ teaspoon garlic powder (or two diced cloves of fresh garlic)
½ teaspoon onion powder (or ½ cup finely diced yellow onion)
2 teaspoons Kosher salt
¼ teaspoon black pepper
1 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
Method of Preparation
- Mix all ingredients in a medium-sized bowl. If using fresh garlic and onion, saute quickly in 1 teaspoon of olive oil, then add to the rest of the sauce ingredients.
- Taste and adjust seasonings to your liking.
- Spread onto your favorite pizza dough.
Pizza Assembly
Preheat oven to 450*
Toppings:
- shredded mozzarella
- other cheeses: goat cheese, feta, gruyere, anything goes!
- pepperoni, sliced ham, shredded chicken, cooked sausage or ground beef
- veggies! spinach, broccoli, artichoke hearts, cherry tomatoes, sliced mushrooms
- extras: fresh basil, pesto, sun-dried tomatoes
Once your dough is rolled out and on the pan that you will bake it, start your assembly. A good rule to follow is 2/3 of the cheese, your selection of toppings, then the remaining 1/3 of the cheese.
Don’t overload your pizza! Use your toppings sparingly so the dough will have a chance to bake all the way through. Too many toppings equals soggy crust!
Time to bake!
In a PREHEATED OVEN, place your pizza on the bottom shelf. Set timer for 5 minutes. Depending on the thickness of your dough, the heat of your oven, the amount/type of toppings, you will need to adjust the timing.
Remove your delicious pizza pie from the oven, let cool at least 5 minutes before slicing.
Use a pizza wheel or scissors to slice.
Leftovers?
If you have any leftover pizza, refrigerate in a covered container. To reheat, place pieces in a dry skillet, cover loosely with a lid. Heat over medium heat until crust is crispy and toppings are warm. This method helps overcooking the toppings, and allows the crust to crisp. Never microwave pizza (or any bread, for that matter)! This just creates a gooey soggy mess.
Enjoy!!!
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