What should you do when your 8-year-old nephew comes to visit? Make pizza of course!

Well, not actually of course. I didn’t think about it until we exhausted Sorry, Monopoly and Gin Rummy. But it turned out to be a brilliant idea because my dad just got a brick for Christmas and my nephew loves pizza.

I told him if he would help me I would talk about him on my website and he would become famous. That seemed to get his attention. He thought the dough was “slimy and lumpy”, but he loved choosing his own toppings and the end product was “fantastic“.

Top view of a recipe for pizza dough and topped with cheese and mushrooms.
Simple recipes / Annika Panikker
My favorite pizza dough recipe
I compiled the following method from recipes in Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10- to 12-inch pizzas.

Next time I’ll be a little more patient with stretching the dough so I can get it even thinner.

The best flour for homemade pizza dough
Bread flour is the best flour for homemade pizza dough. You can use all-purpose flour instead of the bread flour called for in the recipe, but bread flour contains more gluten than all-purpose flour and gives your pizza a crispier crust.

Side view of a cheesy homemade pizza recipe on a wooden cutting board.
Simple recipes / Annika Panikker
Just make sure your yeast is active
Pizza dough is a yeast dough that requires active dry yeast. Check the expiry date on the yeast packaging! Too old yeast can be dead and not work.

If the yeast doesn’t start to foam or bloom within 10 minutes of adding it to the water in Step 1 of Make Pizza Dough, it’s probably dead. You have to start over with new, active yeast.

How to measure the flour for this pizza dough recipe

The size of the cups may vary depending on how you scoop the flour (we fluff the flour, scoop lightly and level with a knife). So I recommend using a kitchen scale to measure the amount of flour by weight. This is the only way to get a consistently accurate reading

See how to make homemade pizza
Is it better to let the dough rise overnight?
You don’t have to let your pizza dough rise in the fridge overnight—or for up to 48 hours—but it will help it develop more flavor and air bubbles that pop up as the pizza bakes. (Some argue about the discs with air bubbles.) Be sure to remove the dough from the refrigerator an hour before use to bring it to room temperature.
Pizzas with ingredients
There are some toppings that must be prepared before topping a pizza as they are not fully cooked before the pizza is ready. Raw meat must be completely cooked through before it is added as a topping. Any vegetables you don’t want raw on the cooked pizza, such as onions, peppers, broccoli or mushrooms, should be cooked first.

Instructions for preparation and freezing
After the pizza dough has risen, you can freeze it for later use.Divide the dough in half (or whatever portion size you use to make your pizzas).Place on parchment paper or a lightly floured bowl and place uncovered in the freezer for 15 to 20 minutes.Remove from the freezer and place in individual freezer bags, removing as much air from the bags as possible. Back in the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours.Then let the dough come to room temperature for 30 minutes before stretching in the next step.

Have a pizza party!

Spicy sausage pizza
Pizza made by meat lovers
Simple summer vegetable pizzas
Homemade pepperoni pizza
Tin pan pizza with roasted cauliflower and vegetables
Homemade pizza & pizza dough
30 minutes
30 minutes
90 minutes
2 hours 30 minutes
4 to 6 servings
2 10 inch pizzas
The dough for this pizza is about 2 pounds, enough for two (1 pound) dough balls.

For the pizza dough

1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 tsp) active dry yeast
3 3/4 cups (490 g) bread flour
2 tbsp extra virgin olive oil (leave out if making pizza in a wood-fired oven)
2 teaspoons kosher salt
1 teaspoon of sugar
For cooking pizza and toppings

Extra virgin olive oil

(to press the pizza on the pizza stone)
Tomato sauce (smooth or pureed)
Firm mozzarella cheese, grated
Fresh soft mozzarella cheese cut into small cubes

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