Perfecting the Pizza


Making a great pizza is as easy as making a terrible pizza… but it takes practice.

Gone are the days of ordering from Domino’s, and never giving a glance at the frozen cardboard in the grocery. In just under an hour and a half, I can produce a mouth watering oven baked national treasure… and that’s starting with flour and yeast!

The Dough

Into the mixing bowl:
2 cups (10oz) Bread Flour
2 tsp sugar
½ tsp salt
½ tsp bread machine Yeast
Stir it up and add:
1 tbsp Oil
⅔ cups water (warm or cold)

Stir with a fork until mostly combined, scrape off the fork with a butter knife and work the rest in by hand, then turn out onto a clean counter and knead the dough until smooth, then knead it a little more. Clean the mixing bowl and spray it with some canola oil, form the dough into a ball and put the dough in the bowl, then cover the bowl with plastic wrap. (You can start proofing now or refrigerate for up to three days.)

Turn on the oven for two minutes and shut it off. You want the oven to be fairly warm but not hot. Put the dough in the oven to proof. It might take anywhere from 15 to 60 minutes. You’re looking for the dough to double in size.

Onto a very lightly floured surface, carefully take the dough ball out of the bowl with the bottom of the dough ball facing up. very lightly sprinkle a little flour on it and gently press it out to form a disk about ¾ of an inch thick. With your finger tips you want to “press in the crust” about ¾ inch away from the edge. Once the crust is well defined, pick up the disk of dough and rest it on the back of your hands. Gently from the under side, work the dough by gently stretching it just inside the crust moving it around clockwise. If you feel brave, give it a gentle toss or two.

Now I like to grease and salt my pizza pan with garlic salt to give the crust an extra burst of flavor. With the dough just about the size of the pan lay it into position and push or pull the dough into a nice perfectly round pie.

The hard part is over. Preheat the oven to 425°F.

I use about ⅓ cup of my marinara sauce and spread it evenly over the pie with the back of a soup spoon. Add whatever toppings you prefer. My favorite is pepperoni and banana peppers. Add your cheese and any extra seasonings and pop it into the oven for 10 to 12 minutes.

If you have any trouble, just give me a call and I’ll come over and show you how to do it.


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