I love pizza. I really love pizza. Not just any pizza, though. It has to be 'real' pizza. Pizza from a national chain is not real pizza. Pizza made by a guy named Salvatore, who can simultaneously manage a 4 deck oven, a crowd of high schoolers waiting for slices, and a line of tickets for to-go orders is where you get real pizza.
- OR -
If you are like me, and no longer have a guy named Sal just around the corner, you learn to make your own pizzeria style pizza. It has taken me years to get the dough, sauce, oven and topping ratio correct. {Yes, there is a 'correct ratio' of toppings to crust.} I struggled with the stretching technique more than anything. Now I twirl like a pro. Perseverance has its rewards. Start with my time tested dough recipe, and maybe, just maybe, someday I will let you have my sauce recipe. Maybe.
Classic Pizza Dough
2 ounces sugar
2 tablespoons olive oil
12 ounces warm water
1lb. + 6.5 ounces bread flour
1 packet active dry yeast (not rapid rise)
1/4 ounce salt
Dump everything in the bowl of a stand mixer. Mix with the paddle attachment until well combined, then switch to the dough hook. Knead at a low speed for barely 10 minutes. Ball up the dough, place in an oiled bowl and let rise until doubled. Punch down and stretch to desired shape. If you want to make a few smaller pizzas, divide the dough after it is done kneading, then ball each lump separately and let rise. Make sure the oven is pre-heated to at least 500°
(If you do not have a stand mixer, you can do the whole process by hand. Kneading takes practice to do well. You can probably find several good instructional videos somewhere on the internet.)
*Measuring by weight is far more accurate than measuring by volume. A small, electronic kitchen scale comes in sooo handy and they really don't cost all that much. Totally worth the small investment.
I could easily give you all kinds of pointers for stretching, kneading, topping, and baking, but that would take all the fun out of learning and experimenting.
Have fun, drink some wine, and enjoy the fruits of your labor.
I know what I'm having for lunch! Thanks for the recipe, I might give it a try someday.
ReplyDeleteI tried your dough recipe, it was very tasty. I did not make pizza, though, we amde garlic knots instead!
ReplyDeleteWhat are garlic knots?
DeleteWe make garlic knots at my work. They are very easy to make. When u get the dough flatenned out cut in rows and just tie them in knots. Put them in oven. When they are done you put garlic butter on them. And there you go!
DeleteLooks delicious! You make it look so easy.
ReplyDeleteits as easy as pie! thanks :)
ReplyDeleteCould you give me your sauce recipe.
ReplyDeleteThere isn't a cook time.
ReplyDeleteI'm normally not the commenting type, but I made this last night and this is a fantastic recipe! I am keeping it forever... (muah haha)
ReplyDeleteFYI for others, I used 1/4 of the dough and it made an almost 16" pizza, which I cooked at 425F for 15 minutes. Usually I would say crank up the heat, but I have been putting off cleaning my oven and didn't want smoke.
(Also, please DO use weight measurements. It keeps things accurate and makes the result more uniform)
Brigid, this is great. I'm going to see if it can make a loaf just as nicely as it made breadsticks and pizza crust!
Sounds delicious! I don't have a scale...so we'll see how it goes..but I love pizza and I'm still searching for my favorite dough...looking forward to this one!! Thanks!
ReplyDeleteOh, any technique tips would help. I've been working on that for 5 yrs-maybe if I use your recipe that could help, but just a few hints, please?
ReplyDeletePizza made by any guy named sal sucks though. That would still be chain pizza. Your dough is pretty good though.
ReplyDeleteIf I PROMISE, (in front of ALL these viewers) .... not to share, could I please have your sauce recipe?
ReplyDeleteI am a Mom as well as a Nanny, of pizza lovers ... reallll pizza that is... LOL
Use your immagination. I bet anyone could come up with a great sauce
ReplyDeleteI use the same recipe, except i use honey instead of sugar. Delish! (:
ReplyDeleteWould you mind sharing your sauce recipe?
ReplyDeleteCan I use bread machine?
ReplyDeleteI made pizza in the bread maker and it was good! You have to use olive oil, though. That's the key!
DeleteI don't have a stand mixer, so can I mix it by hand or with a wooden spoon?
ReplyDeleteMeasuring by weight might work for gourmet foodies who have lots of time to cook. I have 2 little boys underfoot and would rather just have a quick measurement with cups or teaspoons. Can you not give both types of measurements?
ReplyDeletewhen you write down the recipe use google to convert the amounts. Type
Delete2 ounces to cup
into google.. .25 cup
Actually I just purchased a $20 digital scale at costco and it is much faster to weigh than to measure. I just put my mixing bowl on the scale turned it on and it goes to zero then added the flour, turned it off and back on (mini second) and put in the sugar,off/on, added the 12 ounces of water and all the rest of ingredients then just put it on my kitchenaid mixer and that was that. No measuring cups no messes no drips. I am sold on measurements now and am converting all my favorite recipes to ounces or grams.
DeleteActually, it takes no longer to pull out your food scale and weigh what 6 ingredients than it does to measure them. I have 4 young kids and I got it done! And I am not even close to a gourmet cook!
Deletegosh would really appreciate some of those tips on stretching, kneading, baking and topping.
ReplyDeleteSauce can be a red marinara sauce...but I prefer to brush the dough with olive oil, followed by freshly chopped garlic a little salt and then add all the toppings.
ReplyDeleteSimple marinara sauce is the best. You want to be able to taste your dough, cheese, sauce, toppings. I make a sauce using a 32 oz. can of plum tomatoes with basil, 1 teaspoon each of olive oil, oregano, chopped garlic, sugar, and a half teaspoon salt. Puree quite well. Cover and simmer for a little while until flavors blend, let cool and use on your pizza.
ReplyDeleteCan this dough be frozen?
ReplyDeleteHow long did it take your dough to rise?
ReplyDelete@Anonymous
ReplyDeleteAbsolutely! After it rises and you have portioned it out and rolled it into balls, wrap it very well in plastic wrap and pop it in the freezer. When you are ready to use it, you can either thaw it slowly in the fridge for a day, or set it on the counter. I find it easier to shape if it is still slightly chilled, so I thaw mine in the fridge.