1 - 1/4 Oz Envelope - Active
dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
1 Tbsp. - Sugar
Extra olive oil
Pour the warm water in a large
mixing bowl, then add the sugar and dissolve it. Next, dissolve
the yeast by stirring continuously after addition. Allow the
mixture to settle down for 10 minutes or extra so that the yeast
Now add the yeast and olive
oil, when the appearance of the mixture becomes foamy and cloudy
at the surface. Dissolve it continuous stirring. Then add 3 cups
of flour to the mixture one-by-one and whisk in until dissolved
completely. Make sure the mixture is completely smooth. Use your
hands to combine the dough until all of the dry flour has moistened
into a mass.
When the flour has absorbed
all of the moisture and congealed into a firm mass, remove it
from the bowl to a floured tabletop to knead it. Fold it in half
again and push it into itself, again and again for perhaps 10
to 12 minutes or so, or about 200 cycles. It is very important
that the dough is very well kneaded.
After kneading is complete,
when dough transforms into a silky, smoothly-textured ball, coat
the dough ball with a thin layer of olive oil. After that place
it in the bottom of a large mixing bowl that has also been coated
on the inside with olive oil.
Now comes the step on panning
the prepared pizza dough. One of the most demanding of the pizza
maker's many challenges is getting the raw pizza dough ball into
a pizza pan. The panning of pizza can be done by various methods
as per your convenience. The popular methods are Pizza dough
sheeting, pizza dough pressing, hand tossing pizza dough- do
it only if you dont get hazy when catching, hand pressing
pizza dough, and last is pin rolling pizza dough.
Making Pizza Sauce
Normally at home, we recommend
using tomato sauce only which is lightly herbed with oregano
and basil. Some pizza lovers prefer to have even simpler sauce
than this, however tomato sauce is the simplest to prepare at
3 Tbsp. - Butter
16 Oz. - Can of tomato puree
3 Tbsp. - Olive Oil
1 Tsp. - Salt
3 Cloves - Garlic, minced
1/4 Tsp. - Black Pepper
3 Large - Yellow onions, minced
1 Tsp. - Whole oregano
2 Qts. - Canned whole Italian tomatoes
1 Tsp. - Whole basil
Melt the butter with olive oil
in an oven or large skillet. Now slowly but completely sauté
the garlic and onion. Then add the tomatoes, salt, pepper, oregano,
basil and puree. Boil it.
Cover the mixture and let it
bubble for two hours. In between, stir it occasionally. Crush
the tomatoes with the masher. Continue the process till the sauce
reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza
dough, or, or refrigerate it for use in the future.
Ladle about 7 to 8 oz. of pizza
sauce into the middle, bottom of the dough shell. Spread the
sauce evenly over the surface of the dough sheet. Spoon the sauce
out to the edge of the dough sheet. Leave a small margin on the
outer-side of the dough sheet, which allows the crust to rise
and crisp more quickly than the covered dough; creating the classic,
puffed up edge of the pizza.
Now create a layer of the shredded cheese over the sauce. Shred
about two cups of cheese. Arrange your toppings over this layer
Add toppings according to your
Baking the Pizza
Preheat your oven up-to the
temperature of 450° F for about 10 to 15 minutes. When preheating
is done, place a prepped pizza in the oven at the centre. Place
the pan in the oven such as there is maximum circulation of air
around the pan. The baking will take about 10-15 minutes at that
Signs to look for that the pizza
is ready are:
1) The cheese has melted on
top and is beginning to brown.
2) The crust edge has browned, from a medium to a golden brown.
3) Now carefully lift the edge of the pizza to inspect its bottom,
it should be evenly brown.
If these signs are evident,
your pizzas done! Thus, now you are ready to throw regular
pizza parties of your home-made pizza to friends and family.