We love homemade pizza. It is quite easy to make and everyone gets exactly what they want. Here is a great crust recipe we enjoy. Make sure to mix the crust early in the morning or the day before as it requires TIME to sit.
2 C. 00 flour
⅛ t. Yeast
½ t. Sugar
1 ¼ t. Salt
¾ C. warm water
Mix all together ( we use our hands) until the flour is wet. This will be a messy mix. Cover with a kitchen towel and let set aside in a non-drafty space for at least 8 hours, up to 24 hours. The longer the dough sits, the yummier the pizza.
After the dough has sat, make one big pizza or divide into two sections to make two 10-12” pizzas. On a floured piece of parchment paper, spread dough with your hands to make a pizza crust. Make whatever shape you want. Take your time to slowly stretch the dough and try to leave a slight raised edge.
Add your pizza toppings.
Bake on the parchment paper on a pizza stone warmed to 500 degrees for 8-12 minutes.
Tips:
- If you do not own a pizza stone, use a cast iron pan.
- To slide the pizza onto the stone, place the pizza on the underside of a cookie sheet and slide it onto the stone or into the pan.
- Do not overcook. Lift up the button of the pizza to check for brown.
- Sprinkle a small amount of parmesan cheese on the crust before adding toppings.
- Add a little salt and pepper before adding toppings.
- If using basil, place it on the pizza after it comes out of the oven.
- It is easy to go overboard with the toppings.
- Smoked mozzarella is really good on a pizza.
Make your own sauce by sauteing 2-3 cloves minced garlic, 1 t. Dried Oregano, 1 t. Dried parsley in 1T. butter plus 1T. olive oil until fragrant. Add 28 oz. can of whole tomatoes (previously blended until very finely chopped), a pinch of sugar, a few stalks of fresh basil and one onion cut in half. Bring to a boil and then reduce heat to a slow simmer. Simmer until sauce is cut in half, about 2 hours. Remove onion and basil.
Thanks to King Arthur Flour for the crust recipe.
