Saturday, July 7, 2012

Updated Pizza from Scratch

I wanted to updated my pizza and sauce recipes a bit and wanted to share them. This is based off my normal procedures.

This recipe makes 2 - 16" pizzas.

Equipment Needed:

Oven with rack in lowest spot
Pizza Stone
Stand Mixer with dough hook
Pizza Peel (not required)
Large Mixing Bowl
Medium Sauce pan
Assorted measuring devices, stirring implements, etc

The Dough:

2 cups warm water
7 cups flour
2 tablespoons olive oil
2 teaspoons yeast
1/2 cup sugar
3 tablespoons molasses
(can substitute sugar and molasses for 3/4 cup brown sugar)
1 1/2 teaspoons salt

Add all ingredients to mixer. Use the dough hook attachment at low for a couple minutes until rough dough is formed. remove dough and cut in half. Put half back in mixer and run on speed 2 for about 8 minutes. Take that doughball out, round it out and put the 2nd, ball in the mixer and repeat.

Cover with a towel and let stand for 1 an hour.

The Sauce: 

20oz tomato sauce
4 tsp Italian seasoning
1/2 teaspoon salt
1 cup parmesan cheese
1 tsp garlic powder or fresh chopped garlic
1/2 tsp pepper

Combine in bowl and let sit for at least 30 minutes.

Bringing it all Together:

 Place your pizza stone in the oven and preheat to 475°. Put the rack in the lowest position.

 You can experiment with temperatures ( I find for softer crusts, lowering the temp down to 425° and cooking a little longer can do the trick.)

Divide the dough and on a floured surface, work it into a 16" circle. Work from the center out, you decide if you want a bulging crust edge or if you want it flat out to the edge. If you want to try to toss it like a pizzaman, be my guest. If you want a thinner crust, you can use a floured rolling pin to get it nice and smooth. If you roll it out, make sure you use plenty of flour underneath or you might end up with a mess. 

Without a Pizza Peel:
Since I do not own a pizza peel, once the stone is ready,  I pick the dough up and flop the dough onto the stone, quickly working it to fit (be careful the stone is HOT) Spread on sauce and toppings. Place stone back into oven. Be as quick as possible so that the crust doesn't cook too much on the stone while you top the pizza.

With a Pizza Peel:
 Create your pizza on a floured surface. Dust the bottom with some flour and let it sit bottom side up for a few minutes so it is nice and dry (that way it won't stick to the peel going into the oven) Flip it over on to the peel  and deposit on the stone in your oven.

Cook for 8-10 minutes, depending on your level of wanted crispyness and cheese doneness. Some people like their cheese a little browned others do not. Just keep an eye on it! at 475° it will cook fast. One recipe I read called for cooking at 500°, but it was too fast for me.

Once done, remove pizza from stone to a cookie sheet or other surface. Let stand for a few minutes before slicing and serving.

The Conclusion of the Matter
You will probably want to tweak my thoughts and add your own twist in the dough, sauce or toppings. It is really an open canvas on which to make some pretty tasty stuff. Try adding garlic powder or Italian seasoning to the dough, or  some sugar or honey to the sauce. Go a little crazy with toppings. There are no rules. So be awesome and make your own 100% from scratch pizza masterpiece!

No comments:

Post a Comment