BASIC HOMEMADE PIZZA
INGREDIENTS
FOR DOUGH (Makes Two 12" Pizzas)
1/4 Tsp (1g) Instant Yeast
380g (~3 Cups) Bread Flour
270g (1 1/8 Cups) Water
8g (~1 Tbsp) Kosher Salt (Volume Varies Depending on the Brand)
FOR SAUCE
28oz San Marzano Tomatoes (or two 15oz cans of whole tomatoes)
4 Leaves Fresh Basil
1/2 tsp Oregano
3 Small Cloves Garlic
Salt
Pepper
TOPPINGS
~4-5oz Fresh Mozzarella Cheese
~8 Leaves Fresh Basil
~ 3oz Pepperoni (optional)
Anything else you like
STEPS
DOUGH
Combine all dough ingredients in a bowl, and stir until thoroughly combined. Optionally, transfer the dough to a translucent container. Cover the dough, and allow it to rise at room temperature until at least doubled in size, approximately 6-10 hours.
On a lightly oiled surface, divide the dough into two equally-sized pieces (or as many pieces as you would like), and transfer each to a separate container. I like to use quart-sized deli containers.
Transfer the containers to your refrigerator for the final fermentation. After approximately 24 hours, the dough is ready to use. For the best flavor, you should use the dough after about 48-72 hours.
When you're ready to make the pizza, remove the container(s) from your refrigerator and begin preheating your oven to its highest setting (550F, or 287C, for most ovens). You should preheat the oven with a pizza stone or pizza steel inside, which you've set on the second highest rack of the oven. Allow the oven to preheat for at least 1 hour before baking.
SAUCE
Add all of the tomatoes to the food processor, avoiding adding excess sauce. Add the rest of the ingredients to food processor, and season with salt and pepper. Pulse until the sauce is pureed.
Season again to taste with additional salt and pepper.
Strain the sauce over a bowl to remove excess liquid, and transfer the remaining sauce to a new bowl. Season one final time with additional salt as necessary, and transfer the sauce to a container.
Refrigerate the sauce until you are ready to use it.
TOPPINGS
Slice the mozzarella into thin disks, then tear each disk into 2 or 3 equally-sized pieces.
Prepare any additional toppings that you plan to use, such as pepperoni and basil.
CONSTRUCTING THE PIZZA
Lightly dust a pizza peel (preferably a wooden pizza peel) with corn meal and/or semolina flour. Set the peel aside for the time being.
Place one of the pieces of dough onto a lightly floured surface and dust the top of the dough with flour.
Press down into the center of the dough with your fingertips and gradually start going around the edges, leaving a bit of a thicker rim which will form the crust.
Gradually stretch the dough, going around the perimeter to maintain the dough's round shape.
Pick up the dough and allow it to stretch out under the force of gravity, supporting the dough with your knuckles as you rotate it (see video for a visual demonstration). Be sure to move quickly to prevent the dough from tearing.
Once the dough is stretched to your preferences, transfer it to your pizza peel.
Spread your sauce over the surface of the pizza dough and add your toppings. I usually use about 3/8 cup of sauce and 2oz mozarella cheese per pizza, but feel free to adjust to your preferences.
Transfer your pizza to your preheated oven and turn on the broiler.
Bake the pizza for about 5 to 6 minutes, rotating half way through to ensure even browning. Remove the pizza once it is baked to your liking.
PRODUCTS USED IN THIS VIDEO
DOWNLOAD MY FREE SOURDOUGH QUICKSTART GUIDE
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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