We all enjoy pizza of all types.
A few of the ones that I have made really came out well so below are the recipes you can print.
- 1-2 Roma tomatoes sliced thinly and patted dry
- thinly sliced onion
- diced bell peppers
- thinly sliced mushrooms
- Shredded cheese I used mozarella
- 3-4 garlic cloves minced
- 2- 3 TBS oil for brushing the edge of the pizza and to saute some garlic
- kosher salt to sprinkle on top of baked pizza
- fresh or dried basil that is what I used but fresh is always best chopped for sprinkling on top.
- all purpose flour 1.75 cups
- cake flour 1 cup
- Sugar 2 tsps
- table salt 1.5 tsps
- instant yeast 1.25 tsp
- warm water 1 cup
For the dough:
Pulse 1 3/4 cups of the AP flour, cake flour, sugar table salt and yeast in a food processor (fitted with a dough blade if possible( I used the regular blade) to combine. With the processor running, pour the water through the feed tube and process until a rough ball forms, about 30- 40 seconds. Let the dough rest for 2 minutes, then process for 30 sec. longer. If after 30 seconds, the dough is sticky and clings to the blade, add the remaining 1/4 flour 1 TBS at a time as needed. (I noticed that I didn't need to add the extra flour).
Turn the dough onto a lightly floured counter and shape it into a smooth , tight ball.Place the dough in a large lightly oiled bowl and cover tightly with a greased plastic wrap. Let it rise in a warm place until doubled in size~ 1 to 1/2 hrs. In the meantime, In a skillet on low saute some minced garlic in 2-3 TBS of olive oil. Keep the heat on low so as not to burn. You want a mellow garlic. This step was my version so you can skip it if you want. Adjust oven to the lower middle rack , place a baking stone on the rack and heat the oven to 500 degrees. Let the baking stone heat for 30 minutes( but no longer than 1 hr~so heat it about halfway through the rise time of the dough) Line a rimless (or inverted) baking sheet with parchment paper (this helps tremendously!). I used a pizza peel instead of the baking sheet.
Turn the dough out unto a lightly floured counter, divide it into 2 equal pieces and cover with greased plastic wrap. Working with one piece, press and roll the dough into a 12 inch round on a lightly floured counter. (I noticed if you just press and roll it directly on the parchment is saves you a step from transferring the dough.) Transfer the dough to a piece of parchment paper and reshape as needed. Make a indented rim around the whole pizza.
Lightly brush the dough with the oil and garlic. Keep the garlic in the inner circle of the dough trying not to put any garlic on the rim of the pizza dough~ so as not to burn the garlic in the oven.The original recipe has you par bake the dough for 5 minutes. I didn't ...
I also let the dough rest for 5- 10 minutes so that it puffs up a bit after all the rolling. Again, the original recipe doesn't have you do this.
Sprinkle some cheese, add toppings and slide the parchment and pizza onto the hot baking stone. Bake for 8-12 minutes total. Depending how thick or thin you spread out the dough. I noticed mine was good at 10 minutes.
Transfer pizza unto cutting board sprinkle with basil some kosher salt(this helps a great deal~ it brings out the flavors).
Drizzle with 1 tsp olive oil. ( you can omit if you like).
If you are baking both pizzas on the same day let the baking stone reheat for 5 minutes before putting the second dough.
- Marinara sauce 1 cup
- Fresh mozzarella cheese 2 cups
- green olives 1/2 cup
- black olives 1/2 cup
- fresh basil 1 bunch
- 1 tablespoon olive oil
- ½ cup white onions finely diced
- 2 large cloves garlic minced
- 14.5 oz can diced tomatoes drained and pureed
- 1 tablespoon Italian seasoning
- 1 tablespoon parmesan cheese
- 1 teaspoon brown sugar
- ½ teaspoon red pepper flakes
- ½ cup chicken broth
- splash of red wine optional
- 1 cup very warm water
- 2 teaspoons sugar divided
- 1 packet active dry yeast
- 2½ cups all-purpose flour sifted
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 heaping teaspoon Italian seasoning
- 1 heaping teaspoon parmesan cheese
- Mozzarella cheese
- green bell pepper diced
- black olives
- turkey pepperoni
For the sauce….
Add olive oil into a large skillet over medium heat.
Add onions and sauté until tender.
Stir in garlic and cook just until fragrant.
Stir in pureed tomatoes, Italian seasoning, parmesan cheese, brown sugar and red pepper flakes.
Slowly stir in chicken broth.
Bring to a light boil and then reduce heat to barely a simmer.
Cook until liquid is reduced to your liking.
Taste and adjust seasoning *see note below*
To make the crust, in a small bowl or glass, add 1 teaspoon sugar to very warm water.
Stir in yeast and let sit for 10-15 minutes to allow the yeast to proof.
When yeast is ready add mixture to a large bowl.
Stir in flour, salt, remaining sugar, oil, Italian seasoning and parmesan cheese.
When dough forms, place dough on a lightly floured surface and kneed gently with oiled hands.
Press the dough into a lightly greased 12-inch pizza pan. Be sure to keep your hands oiled with olive oil to soften the dough and make it easier to press out.
Cover dough with plastic wrap and place in a warm location for 30 minutes. (see note)
Preheat oven to 425 F.
When ready to serve, spread sauce over pizza.
Top with cheese and toppings.
Bake for 12 minutes or until the crust in the center of the pizza is fluffy and fully cooked.
Garnish with fresh basil if desired.
Slice and serve!
Pizza Sauce: *Depending on how salty your chicken broth and tomatoes are you may or may not need to add salt. Be sure to taste and adjust the seasoning to your liking. * If you prefer a smooth sauce simply place the sauce in a food processor and puree. Pizza Crust: * You can totally get away with letting the dough rest for only 5-10 minutes, but if you like a bit of a fluffier crust 30 minutes in a warm and toasty location is a good minimum.