Homemade Pizza
Anissa Taylor
Homemade pizza is Sunday dinner at the Taylor house 9 times out of 10. This recipe comes from Cook's Illustrated--my favorite recipe source.
Dough:
4 1/2 cups bread flour
1 envelope or 2 1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbsp. olive oil
1 3/4 cups water, warm
Mix 4 cups of the flour, the yeast, and salt in stand mixer with dough hook on low speed. With mixer running, slowly add oil and water. Let dough come together, about 2 minutes. Increase speed to medium, and knead until dough comes together clearing sides of bowl --7 to 10 minutes, adding remainder of flour. And maybe a bit extra.
Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 15 seconds. Place dough in large, lightly greased bowl; cover tightly with plastic wrap and let rise at room temperature until doubled in size, 1 to 1/2 hours. (Good time to make a green salad to eat alongside!)
Turn dough out onto lightly floured counter, cut it into three even pieces, and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball, cover again with the plastic wrap, and let rest 20 to 30 minutes.
Meanwhile, adjust oven rack to lower-middle position, place a baking stone (or inverted cookie sheet) on the rack, and heat oven to 500 degrees. Let baking stone heat for at least 30 minutes. And make sauce...
Sauce:
2 Tbsp. olive oil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
Heat the oil and garlic in a medium sauce pan over medium heat until the garlic is sizzling, about 1-2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste.
Uncover one ball of dough and stretch and shape the dough into a 12-inch round on a piece of parchment paper. Spread 1 cup of the pizza sauce over the dough, leaving a 1/2 inch edge of dough uncovered. Add desired toppings, then lightly brush edge of dough with olive oil.
Slide parchment paper and pizza onto stone / baking sheet (with pizza peel or second inverted baking sheet) and bake until crust edges brown and cheese is golden in spots, 8 to 13 minutes. Repeat with remaining pieces of dough.
Note: We usually just top our pizza with fresh mozzarella and Parmesan. Occasionally will make barbecue chicken pizza too--bottled BBQ sauce (Stubbs is our favorite), shredded chicken, Gouda and chopped scallions.
Homemade pizza is Sunday dinner at the Taylor house 9 times out of 10. This recipe comes from Cook's Illustrated--my favorite recipe source.
Dough:
4 1/2 cups bread flour
1 envelope or 2 1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbsp. olive oil
1 3/4 cups water, warm
Mix 4 cups of the flour, the yeast, and salt in stand mixer with dough hook on low speed. With mixer running, slowly add oil and water. Let dough come together, about 2 minutes. Increase speed to medium, and knead until dough comes together clearing sides of bowl --7 to 10 minutes, adding remainder of flour. And maybe a bit extra.
Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 15 seconds. Place dough in large, lightly greased bowl; cover tightly with plastic wrap and let rise at room temperature until doubled in size, 1 to 1/2 hours. (Good time to make a green salad to eat alongside!)
Turn dough out onto lightly floured counter, cut it into three even pieces, and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball, cover again with the plastic wrap, and let rest 20 to 30 minutes.
Meanwhile, adjust oven rack to lower-middle position, place a baking stone (or inverted cookie sheet) on the rack, and heat oven to 500 degrees. Let baking stone heat for at least 30 minutes. And make sauce...
Sauce:
2 Tbsp. olive oil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
Heat the oil and garlic in a medium sauce pan over medium heat until the garlic is sizzling, about 1-2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste.
Uncover one ball of dough and stretch and shape the dough into a 12-inch round on a piece of parchment paper. Spread 1 cup of the pizza sauce over the dough, leaving a 1/2 inch edge of dough uncovered. Add desired toppings, then lightly brush edge of dough with olive oil.
Slide parchment paper and pizza onto stone / baking sheet (with pizza peel or second inverted baking sheet) and bake until crust edges brown and cheese is golden in spots, 8 to 13 minutes. Repeat with remaining pieces of dough.
Note: We usually just top our pizza with fresh mozzarella and Parmesan. Occasionally will make barbecue chicken pizza too--bottled BBQ sauce (Stubbs is our favorite), shredded chicken, Gouda and chopped scallions.
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