Homemade Pizza
This recipe has a cold-proofed dough that is incredibly light, airy, and chewy that is topped with pizza sauce and two cheeses. I have incorporated several expert techniques to elevate that homemade pizza to a restaurant-worthy meal. Make this recipe by yourself or with friends as a fun activity.
Ingredients
- 1 cup water, warm 240 g
- 2 tsp granulated sugar 8 g
- 1 1/4 tsp yeast 4 g
- 1 tbsp olive oil 15 g
- 1 1/2 tsp salt 9 g
- 3 cups bread flour 360 g
- 1/2 cup pizza sauce 100 g
- 2 tbsp parmesan cheese, grated 10 g
- 2 cups mozzarella cheese, shredded 200 g
Instructions
- In a mixing bowl, combine the water and sugar. Sprinkle the yeast on top and let the mixture sit for 5 minutes.
- Pour in the olive oil and salt. Mix in all of the flour and knead using your hands or a stand mixer for 10 minutes or until a dough forms.
- Shape the dough into a ball. Place the dough in a greased container and seal with plastic wrap. Let the dough rest in the refrigerator for 1-5 days.
- Place a flat baking sheet in the oven. Preheat the oven to 550º F.
- Generously flour a wooden cutting board or movable board. Place the dough on the surface and dust with flour. Stretch and press the dough into a thin circle, leaving a slightly thicker 1-inch border around the circumference.
- Spread the pizza sauce onto the center of the dough. Sprinkle the sauce with grated parmesan and cover with shredded mozzarella cheese. Brush the crust with olive oil.
- Quickly slide the pizza onto the hot baking sheet in the oven. Bake the pizza for 6-8 minutes or until the cheese and crust are golden brown.
- Remove the pizza from the oven and let it cool. Serve the pizza immediately.
Notes
- Make the dough ahead of time and store it in the refrigerator for as long as is convenient between 1 and 5 days. Leaving the dough to ferment helps to develop those bubbles and chewy texture.
- Adding the parmesan cheese creates a new dimension of flavor. I also like to add dried basil, oregano, and parsley with the parmesan.