1. Introduction
Transform your kitchen into a world-class pizzeria where the aroma of fermenting yeast and bubbling cheese creates an unforgettable, homey atmosphere. There is a unique, soul-satisfying magic in biting into a chewy crust you’ve hand-stretched and topped with the freshest ingredients yourself.
2. Time & Servings
- Prep Time: 20 minutes active (plus 2 hours for rising).
- Cook Time: 10–12 minutes.
- Total Time: 2 hours 32 minutes.
- Number of Servings: 2 large pizzas (serves 4–6).
3. Ingredients
For the Homemade Dough
- 3.5 to 4 cups Bread flour or Tipo ’00’ flour.
- 1.5 cups Warm water (approx. 110°F).
- 2.25 tsp Active dry yeast (1 packet).
- 1.5 tsp Fine sea salt.
- 2 tbsp Extra virgin olive oil.
- 1 tsp Sugar (to feed the yeast).
For the Pizza Meal
- 1 cup High-quality San Marzano tomato sauce.
- 12 oz Fresh mozzarella or a premium low-moisture mozzarella blend.
- Toppings: Fresh basil leaves, thinly sliced pepperoni, or roasted vegetables.
- Finishing: Grated Parmesan cheese and a drizzle of infused chili oil.
4. Directions
Phase 1: Preparing and Proofing the Dough
- Activate the Yeast: In a small bowl, stir the warm water, sugar, and yeast together; let it sit for 5–10 minutes until it becomes foamy.
- Mix and Knead: In a large bowl, combine the yeast mixture with flour, salt, and olive oil. Knead by hand on a floured surface for 8–10 minutes until the dough is smooth, elastic, and passes the “windowpane” test.
- The First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
Phase 2: Stretching, Topping, and Baking
- Preheat the Oven: Crank your oven to its highest setting (usually 500°F to 550°F). If using a pizza stone, place it inside for at least 45 minutes to heat through.
- Shape the Crust: Divide the risen dough into two equal balls. On a floured surface, gently stretch the dough from the center outward using your knuckles, leaving the edges slightly thicker to create a beautiful, airy rim.
- Assemble with Balance: Spread a thin layer of sauce, leaving an inch of space at the edges. Layer your cheese and chosen toppings sparingly; overcrowding the pizza will lead to a soggy crust.
- Bake to Perfection: Slide the pizza onto the hot stone. Bake for 10–12 minutes until the crust is golden-brown and the cheese is bubbling with a slight, professional char.
Pro-Tip: To achieve that iconic restaurant-style “bottom crunch,” always preheat your oven to its maximum temperature. If you don’t own a pizza stone, place a large baking sheet upside down in the oven while it preheats. This inverted sheet acts as a heat conductor, providing the intense, immediate heat needed for a perfectly crispy bottom.
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