Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough.
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

How to Make Easy Pizza Dough (for bread beginners!).
Watch my pizza dough video tutorial below. It’s really that easy!

Mix the dough ingredients together by hand or use a hand-held or stand mixer.
Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
Punch down risen dough to release air bubbles. Divide in 2.
Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
Top with favorite pizza toppings.
Bake pizza at a very high temperature for only about 15 minutes.
Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza?

How to Freeze Homemade Pizza Dough.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.

Ingredients.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C).
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*.
1 Tablespoon (13g) granulated sugar.
2 Tablespoons (30ml) olive oil.
3/4 teaspoon salt.
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface.
sprinkle of cornmeal for dusting the pan.

Instructions.
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes.

Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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Juli 19, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

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

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to 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 sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that.

But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.

The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo.

It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.

Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day.

So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to  claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.

But I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.

HOMEMADE PIZZA EQUIPMENT RECOMMENDATIONS.

First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. I used to own this one and though its bulky and sometimes annoying, I store it in my oven 99% of the time so that it doesn’t take up valuable storage space (just be sure to remove it from your oven when you are baking or cooking other recipes!). I recently replaced it with this baking steel and love it even more.

Pizza stones can be expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking stones absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.

I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.

If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is cumbersome!

TIPS FOR MARGHERITA PIZZA SUCCESS.

For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking stone to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature.

[I have heard of some substitutes for pizza stones (such as using a cast-iron pan, which does work or preheating a baking sheet), but I generally find that they involve a very, very hot piece of equipment (that you’re then transferring the pizza onto) and it involves a lot more hassle.

It is essential that your pizza dough is very thin when it goes into the oven. The edges can be slightly thicker, but you should be able to see some light through the dough (in the center), otherwise you won’t be able to achieve a thin, yet crisp pizza crust.

MARGHERITA PIZZA TOPPINGS.
Ok, that was a lot of discussion about pizza equipment. Let’s get to the toppings! I’ve experimented a lot with homemade pizzas over the years and have generally been disappointed in my early attempts at margherita pizzas for various reasons.

WHAT TOMATO SAUCE IS BEST FOR PIZZA?
I have learned along the way that raw tomato sauces are the way to go. They are also extremely easy, flavorful, and authentic. Pureed San Marzano canned tomatoes (if you can’t find San Marzano, Italian plum tomatoes are the next best option), garlic (pressed or grated with a microplane), a touch of olive oil, salt, and pepper. That’s it!

Whatever you do, avoid putting a thick layer of sauce on the pizza as it will result in a less crisp crust. It should be very thin.

WHAT IS THE BEST MOZZARELLA FOR PIZZA?

Mozzarella! Buy fresh mozzarella, preferably not packed in water. Avoid the cheap variety that you find in the refrigerated section of your grocery store alongside the milk and yogurt (please don’t buy grated cheese).

Go to the special cheese section and buy the good-quality cheese. It makes a huge difference. I recommend BelGioisio mozzarella, which is widely available.

Instead of thinly slicing the cheese and placing it in large slices over your pizza, I strongly recommend cutting it into 1/2-inch cubes and sprinkling it evenly over the pizza. Alternatively, you can tear it by hand into small pieces, no thicker than 1/2-inch. This extra step helps distribute the cheese and moisture evenly.

If you can only find water-packed mozzarella: Be sure to pat the cubed mozzarella dry with paper-towels before it goes onto your pizza. Otherwise, it can leach water during the cooking process, and result in a soggier crust.

OTHER MARGHERITA PIZZA TOPPINGS.
Finishing touches! Fresh torn basil, a sprinkling of freshly grated parmigiano-reggiano cheese, and a little drizzle of good-quality extra virgin olive oil.  Whatever you do, don’t over-do it with the toppings.

Minimalism is essential when it comes to a great pizza at home. Go forth and make pizza!!! If you want to make other variations, you’ll love this red pepper pizza. If you prefer pizzas without tomato sauce, try this arugula pizza or this mushroom pizza.

NOTE: If you want to save time (and be able to make this pizza on a weeknight, which is totally do-able!), this pizza dough can be prepared and frozen ahead of time. See the recipe notes for more details!

INGREDIENTS.

HOMEMADE PIZZA DOUGH.
 2 and 1/2 cups (300 grams) unbleached all-purpose flour.
 1 teaspoon granulated sugar.
 1/2 teaspoon active dry yeast (or SAF instant yeast).
 3/4 teaspoon kosher salt.
 7 ounces warm water (105 degrees F – 115 degrees F).
 1 tablespoon extra virgin olive oil.
 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided).

PIZZA SAUCE.
 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes.
 2-3 fresh garlic cloves, minced with a garlic press.
 1 teaspoon extra virgin olive oil, plus more for drizzling.
 1/4 teaspoon freshly ground black pepper.
 2-3 large pinches of kosher salt.

TOPPINGS:
 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving.
 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water).
 5 – 6 large fresh basil leaves, plus more for garnishing.
 crushed dried red pepper flakes (optional).

INSTRUCTIONS.

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]
Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

TIPS FOR SUCCESS.

Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.
There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.
If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.

Juli 23, 2020

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

By : Brenda Blanco.

Ingredients for 16 servings.
2 ½ cups warm water (600 mL)
1 teaspoon sugar.
2 teaspoons active dry yeast.
7 cups all-purpose flour (875 g), plus more for dusting.
6 tablespoons extra virgin olive oil, plus more for greasing.
1 ½ teaspoons kosher salt.
¼ cup semolina flour (30 g).

OPTIONAL TOPPINGS.

TOMATO SAUCE.
28 oz canned whole tomatoes (795 g).
1 tablespoon kosher salt.

MARGHERITA.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
fresh basil leaf.

TASTY’S BIANCA.
extra virgin olive oil.
fresh mozzarella cheese, torn into small pieces.
ricotta cheese.
fresh basil pesto.
dried oregano.

PEPPERONI.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
spicy pepperoni slice.
freshly grated parmesan cheese.

Preparation.

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
Add any garnish of your preference.
Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams.
Enjoy!

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Juli 19, 2020

how to upgrade a can of crescent dough

How to Upgrade a Can of Crescent Dough

A can of crescent roll dough is a versatile ingredient in the hands of the time-pressed cook. You can use it to make appetizers like pigs in a blanket or flatbread pizza. You can also make entrées like chicken potpie or a pizza braid with a can of crescent dough. You can also make a number of desserts, including doughnuts and dessert bars.

Method 1 Making Appetizers.

1. Cook pigs in a blanket. This quick and easy dish will make it easy to entertain guests with just a can or two of crescent dough. Simply unroll the dough, wrap the hotdogs in it, and then bake them for 10 to 15 minutes at 375°F (190°C) or until the dough is golden brown. Consider adding cheese or vegetables, like onions and peppers, for some extra flavor.

Serve the pigs in a blanket with ketchup, mustard, and relish.

For a tasty breakfast option, consider wrapping a breakfast sausage in a crescent roll.

2. Bake savory roll-ups. An easy way of upgrading your crescent rolls is to add extra ingredients when you roll them up. When you roll your normal crescent rolls, add meats and cheeses for a savory appetizer. Once they are rolled, bake the crescent rolls for 10 to 15 minutes at 375°F (190°C) or until they are golden. brown.

For example, you can add pepperoni and mozzarella cheese to your crescent rolls to create a pizza roll-up.

You can add bacon, scrambled eggs, and cheddar cheese for a breakfast roll-up.

3. Make a flatbread pizza. Unroll a can of crescent dough and, instead of pulling apart the individual rolls, place the entire roll on a greased baking sheet. Then top the dough with your choice of toppings. This could include cheese, meat, and veggies. Once topped, bake the pizza for 13 to 17 minutes at 375°F (190°C). Let the pizza cool and pull apart at the perforations for triangular shaped slices.

For a healthy option, consider cooking the dough and then topping the pizza with hummus and fresh vegetables like carrots, cucumbers, and broccoli.

Method 2 Cooking Entrées

1. Bake a savory pie. If you are in a hurry and cannot make your own dough, a can of crescent roll dough can help you make a delicious savory pie. Pull apart the dough along the perforations and place them in a greased pie plate, with the narrow points meeting at the center and the wider ends towards the edge. Then fill the pie with your choice of filling and bake for 15 to 20 minutes at 375°F (190°C).

For a deep-dish pizza pie, add pizza sauce, pepperoni, onions, mushrooms, and mozzarella cheese.

For a chicken pot pie, add cooked pieces of chicken breast, peas, corn, and a can of cream of chicken soup.

2. Try a crescent ring with a savory filling. Unroll two cans of crescent dough and separate them into 16 triangles. Then arrange the triangles on a greased baking sheet. Create a sun-shaped ring by placing overlapping the wide ends of the dough in the middle of the sheet to create a roughly 5-inch (12.7 cm) circle in the center. Spoon your desired filling on the half of each triangle closest to the center. Finally, bring the tip of each triangle up over the filling and tuck it underneath the bottom layer of dough. Bake for 20 to 25 minutes at 375°F (190°C).

Add pepperoni, genoa salami, provolone cheese, and pepperoncini for a spicy Italian ring.

Try taco meat, refried beans, and cheddar cheese for a taco ring.

You can also add apples, brown sugar, butter, and walnuts for a take on the king cake.

3. Make a crescent braid with pizza toppings. Unroll one can of crescent roll dough onto a greased baking sheet. Pinch the seams together and then place your toppings down the middle of the dough. Then take a pizza cutter and cut strips in the dough on both sides of the toppings. Fold one strip up over the toppings and then fold one strip from the opposite side over it. Continue until you have braided the entire dough. Bake for 18 to 20 minutes at 375°F (190°C). Let the braid cool and then cut into small slices.

Add marinara sauce, mozzarella cheese, pepperoni, and mushrooms for a pizza braid.

Add peppers, onions, and cooked pieces of marinated chicken breast for a fajita braid.

Method 3 Baking Desserts

1. Cook a cronut. Heat oil in a deep fryer or heavy saucepan over medium heat to 350 degrees Fahrenheit (177 degrees Celsius). Separate the dough into four rectangles and press the perforations closed. Fold the dough in half widthwise and then use a 3-inch (7.62 cm) and a ½-inch (1.27 cm) biscuit cutter to cut the outer and inner edges of the doughnut. Place the dough in the oil and fry for about 1 ½ minutes on each side. Place the cooked doughnut on a paper towel to drain the oil and allow to cool for 5 minutes. Top the doughnut with powdered sugar or frosting.

After you cut your first doughnuts, be sure to roll the remaining dough into a rectangle and cut it to make a third doughnut.

2. Make dessert bars. Unroll a can of crescent dough and place it in the bottom of an ungreased 13x9-inch (33x23-centiment) baking dish. Press together the perforations in the dough. Add your choice of filling and bake for about 30 minutes at 350°F (176°C).

Add chocolate chips and cream cheese filling for chocolate cheesecake bars.

3. Bake fruit dumplings. Unroll a can of crescent rolls and pull them apart at the perforation. Then wrap each roll around a slice of fruit of the filling of your choice. Place the rolls in a greased 13x9 inch (33x23 cm) baking pan. Cover them with melted butter, sugar, and other spices, depending on the recipe. Bake for 35 to 40 minutes at 375°F (190°C).

Use apples and cinnamon for apple dumplings.

You could also try canned peaches with cinnamon for a different flavor, or canned cherries.

November 25, 2019