Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water.
Ingredients:
All-purpose flour (preferably unbleached): 3 ½ cups (20oz or 565g)
Water: 12oz (355ml), Warm (110°F/45°C)
1 packet active dry yeast (fast rising or highly active yeast): 2 ¼ teaspoons (7g)
Sugar: ½ teaspoon (1g)
Salt, fine granulation: 1 tablespoon (18g)
Extra virgin olive oil: 1 tablespoon (14g)
Semolina flour or medium granulation corn meal: For dusting your pizza peel
Instructions:
Proof Your Yeast:
Add one packet of yeast to warm water (110°F/45°C) and stir to dissolve. Add ½ teaspoon of sugar and set aside. If the yeast gets foamy and smells like bread, it's active.
Measure & Mix:
Combine the flour, salt, and oil.
Add Proofed Yeast Mixture:
Fold in the yeast mixture until the dough is shaggy and doesn't stick to your hands.
Knead Your Dough:
Hand Kneading: Place your dough on a lightly floured surface. Press down with the palm of your hand, press it forward, fold it over, and repeat until smooth and elastic.
Stand Mixer: Use a dough hook on medium-low speed until you have a shiny, smooth ball of dough.
Dough Rising & Storing:
Quick Rise:
Room Temp (75°F/24°C): about 2 hours (then refrigerate or freeze)
Fridge: 3-5 days
Freezer: 3 months
Cold Rise:
Room Temp (75°F/24°C): about 2 hours (thawed and/or risen from the fridge)
Fridge: 3-5 days
Freezer: 3 months
From the Freezer:
Room Temp (75°F/24°C): 24 hours to thaw and rise
Fridge: use within 1 day after thawed
Do NOT refreeze thawed dough
Perfect Pizza Sauce
Ingredients:
Tomato sauce: 1 can (15oz or 425g)
Tomato paste: 1 can (6oz or 170g)
Olive oil: 2 tablespoons (30ml)
Garlic, minced: 2 cloves
Dried oregano: 1 teaspoon (1g)
Dried basil: 1 teaspoon (1g)
Dried thyme: ½ teaspoon (0.5g)
Salt: 1 teaspoon (6g)
Sugar: 1 teaspoon (4g)
Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)
Water: ½ cup (120ml)
Instructions:
Heat the Olive Oil:
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add Tomato Sauce and Paste:
Stir in the tomato sauce and tomato paste until well combined.
Season the Sauce:
Add the oregano, basil, thyme, salt, sugar, and crushed red pepper flakes (if using). Stir to combine.
Simmer:
Add the water and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
Cool and Store:
Let the sauce cool before using it on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
Pizza Possibilities
Margherita Pizza
Ingredients:
Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)
Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)
Fresh mozzarella cheese: 8oz (225g), sliced
Fresh basil leaves: 10-12 leaves
Extra virgin olive oil: 1 tablespoon (14g)
Salt: to taste
Instructions:
Preheat Oven:
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Prepare Dough:
Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.
Add Sauce and Toppings:
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top and sprinkle with salt.
Bake:
Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
Finish with Basil and Olive Oil:
Remove the pizza from the oven and immediately scatter fresh basil leaves on top. Drizzle with extra virgin olive oil before serving.
Pepperoni Pizza
Ingredients:
Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)
Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)
Mozzarella cheese: 2 cups (200g), shredded
Pepperoni slices: 20-25 slices
Dried oregano: 1 teaspoon (1g)
Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)
Instructions:
Preheat Oven:
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Prepare Dough:
Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.
Add Sauce and Toppings:
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices. Sprinkle with dried oregano and crushed red pepper flakes (if using).
Bake:
Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
Serve:
Remove the pizza from the oven and let it cool slightly before slicing and serving.
Veggie Delight Pizza
Ingredients:
Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)
Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)
Mozzarella cheese: 2 cups (200g), shredded
Bell peppers: 1 cup (150g), sliced
Red onion: ½ cup (75g), thinly sliced
Mushrooms: 1 cup (100g), sliced
Black olives: ¼ cup (40g), sliced
Fresh spinach: 1 cup (30g)
Dried oregano: 1 teaspoon (1g)
Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)
Instructions:
Preheat Oven:
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Prepare Dough:
Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.
Add Sauce and Toppings:
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the bell peppers, red onion, mushrooms, black olives, and fresh spinach. Sprinkle with dried oregano and crushed red pepper flakes (if using).
Bake:
Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
Serve:
Remove the pizza from the oven and let it cool slightly before slicing and serving.
No comments:
Post a Comment