RecipesMagazine

Homemade Pizza

Homemade Pizza
You can never have too many Mediterranean recipes, so give Homemade Pizzan a try. One portion of this dish contains about 30g of protein, 27g of fat, and a total of 766 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Head to the store and pick up warm water, tomato sauce, ham, and a few other things to make it today. It works well as a main course.

Instructions

1
Making the Pizza Dough
Ingredients you will need
Pizza DoughPizza Dough
1
Place the warm water in the large bowl of a heavy duty stand mixer.
Ingredients you will need
WaterWater
Equipment you will use
Stand MixerStand Mixer
BowlBowl
2
Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
Ingredients you will need
WaterWater
YeastYeast
3
After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
Ingredients you will need
YeastYeast
4
(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)
Ingredients you will need
Active Dry YeastActive Dry Yeast
All Purpose FlourAll Purpose Flour
5
2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.
Ingredients you will need
DoughDough
Olive OilOlive Oil
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
6
Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
Ingredients you will need
DoughDough
7
If you don't have a mixer, you can mix the ingredients together and knead them by hand.
Equipment you will use
BlenderBlender
8
The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
9
Let the dough rise: 
Ingredients you will need
DoughDough
10
Spread a thin layer of olive oil over the inside of a large bowl.
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Olive OilOlive Oil
SpreadSpread
Equipment you will use
BowlBowl
11
Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
Ingredients you will need
Pizza DoughPizza Dough
Cooking OilCooking Oil
Equipment you will use
BowlBowl
12
At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.
Ingredients you will need
DoughDough
13
Cover the dough with plastic wrap.
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DoughDough
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
14
For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.
Ingredients you will need
DoughDough
15
For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).
Ingredients you will need
DoughDough
16
The longer the rise (to a point) the better the flavor the crust will have.
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CrustCrust
17
Make ahead freezing instructions
18
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas).
Ingredients you will need
DoughDough
19
Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.
Equipment you will use
Baking PaperBaking Paper
20
Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.
Ingredients you will need
DoughDough
21
Preparing the Pizzas
1
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.
Equipment you will use
Baking SheetBaking Sheet
Pizza StonePizza Stone
Pizza PanPizza Pan
OvenOven
2
2 Divide the dough into two balls: 
Ingredients you will need
DoughDough
3
Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
4
Form two round balls of dough.
Ingredients you will need
DoughDough
5
Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
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BowlBowl
6
3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.
Ingredients you will need
CrustCrust
7
About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
Ingredients you will need
Tomato SauceTomato Sauce
MushroomsMushrooms
CheeseCheese
8
4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.
Ingredients you will need
DoughDough
9
Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
Ingredients you will need
DoughDough
10
Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.
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DoughDough
11
Treat the dough gently!
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DoughDough
12
You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.
Ingredients you will need
DoughDough
13
If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.
Ingredients you will need
DoughDough
14
Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
Ingredients you will need
DoughDough
15
Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling.
Ingredients you will need
Olive OilOlive Oil
DoughDough
16
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings).
Ingredients you will need
Olive OilOlive Oil
DoughDough
17
Let rest another 10-15 minutes.
18
Repeat with the second ball of dough.
Ingredients you will need
DoughDough
19
Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)
Ingredients you will need
CornmealCornmeal
DoughDough
Equipment you will use
Baking SheetBaking Sheet
OvenOven
20
Transfer one prepared flattened dough to the pizza peel.
Ingredients you will need
DoughDough
21
If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
Ingredients you will need
DoughDough
22
Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
Ingredients you will need
Tomato SauceTomato Sauce
CheeseCheese
SpreadSpread
23
Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: 
Ingredients you will need
CornmealCornmeal
Equipment you will use
Pizza StonePizza Stone
OvenOven
24
Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.
Ingredients you will need
CornmealCornmeal
DoughDough
ShakeShake
Equipment you will use
OvenOven
25
Slide the pizza off of the peel and on to the baking stone in the oven.
Equipment you will use
OvenOven
1
Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Ingredients you will need
CheeseCheese
CrustCrust
Equipment you will use
OvenOven

Recommended wine: Sangiovese, Barbera Wine, Shiraz

Sangiovese, Barbera Wine, and Shiraz are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. You could try Tenuta di Arceno Stradan al Sasso Chianti Classico Gran Selezione. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 50 dollars per bottle.
Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione
Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione
2015 was the perfect warm vintage- not too hot, just right. The nose immediately releases tones of honeysuckle and strawberry jam, finishing with a herbal tone of rosemary and cypress. On the palate, the power of this wine impresses. There is an explosion of flavors, all framed tightly by firm bright acids. Flavors are dominated by tart cranberries and raspberries, giving way to the ever-elusive lush blueberry tones. The finish is dominated by vanilla bean with lingering black pepper and orange peel. This is an exciting year for Sangiovese and has the potential to age 15–20 years.
DifficultyExpert
Ready In2 hrs, 30 m.
Servings4
Health Score22
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