Home is where the pizza is because it’s fun!

Six Steps:

  1. Mix
  2. Knead
  3. Rise
  4. Shape
  5. Top
  6. Bake

For a soft and chewier crust:

  • Stretching the dough by hand creates a soft and chewier crust.
  • Lightly flour a work surface.
  • Shape the dough into a 1″ disk.
  • Starting at the center, press the dough out with the heel of your hand in all directions.
  • Next, hold one hand in the center of the dough while gently stretching the dough with the other hand, work in a circular pattern so that the dough stretches out evenly.
  • Continue until the desired thickness and size is reached.
  • If a hole in the dough appears, gently pinch together and continue.
  • Be sure the surface remains lightly floured so that the dough doesn’t stick.
  • Lightly sprinkle cornmeal on the pizza peel. Place the pizza on it.
  • Brush the edges lightly with olive oil.
  • Add your favorite toppings, leaving a 1/2″ border around the edges.
  • Place the pizza on the baking stone – quickly jerk the pizza peel 2 or 3 times to release the pizza.

For a crispier crust:

  • Lightly flour a work surface.
  • Shape the dough into a slightly flattened disk.
  • Lightly sprinkle the dough and a rolling pin with flour.
  • Roll the dough out until it s 1/2″ thick keeping the edges a little thicker than the center.
  • Pick up the dough and turn it over several times while rolling it out. Be sure to lightly sprinkle the work surface with flour.
  • Lightly sprinkle cornmeal on the pizza peel. Place the pizza on it.
  • Brush the edges lightly with olive oil.
  • Add your favorite toppings, leaving a 1/2″ border around the edges.
  • Place the pizza on the baking stone – quickly jerk the pizza peel 2 or 3 times to release the pizza.

Equipment:

Home is where the pizza is!

 

Basic Pizza Dough

This pizza dough is easy to work with. I always double the batch so that we have plenty of pizzas!

Ingredients

  • 1 T. active-dry yeast
  • 1/4 cup warm water(110Fº)
  • 1 T. sugar
  • 3 1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 cup warm water(110Fº)
  • 3 T. extra-virgin olive oil

Instructions

  1. In a Pyrex liquid measuring cup, mix the yeast, 1/4 cup warm water and sugar; set aside and proof until frothy.

  2. Place all of the flour, cornmeal and salt in the bowl of an electric mixer fitted with the paddle attachment, whisk together. Add the water, olive oil and proofed yeast; mix until ingredients come together. Switch from the paddle attachment to the dough hook. Knead for 5 minutes until the mixture is smooth and elastic. Add more water or flour to make it a solid but not too stiff dough.

  3. Lightly oil a large bowl with olive oil. Place the dough inside the bowl. Roll around until th dough is covered on all sides with the oil. Cover with a clean dish towel. Set aside in a warm, draft-free spot for 1 1/2 hours or until doubled in bulk.

  4. Place a pizza stone in an oven. Preheat to 475Fº.

  5. Divide the dough into quarters.

    Shape the dough into pizza. Place on a pizza peel lightly covered with cornmeal. Brush lightly with olive oil. Add the toppings. Be sure the pizza is loose from the pizza peel. Place on the pizza oven, giving it a couple of quick tugs to set free form the pizza peel. Bake for 15b to 17 minutes. Remove from the oven with a pizza peel.

  6. Cool on a wire rack. Place on cutting board. Cut into serving pieces. Serve!