Makes dough for four 12-inch pizzas
- 1 cup warm water
- 2 tsp. Active Dry Yeast
- 1 ¼ tsp. Sugar
- 1 ½ Tbsp. Olive Oil, Extra Virgin
- 3 cups + 1 Tbsp. Bread Flour (Also called “00” Flour)
- 1 ¼ tsp. Salt
- Additional Flour for dusting
For Classic Toppings:
- Olive oil
- ½ cup – 1 cup Mozzarella Cheese
- Fresh Basil (note: add the last couple minutes of baking)
- 1 Heirloom Tomato, fresh and sliced
- ½ cup Parmesan Cheese, shredded
Spinach, Feta and Sun-Dried Tomatoes
- 1/3 cup Pizza Sauce
- ½ cup Baby Spinach, fresh, leaves torn
- ¼ cup Feta Cheese, crumbled
- ½ cup Mozzarella, shredded
- 1 tsp. Chili Flakes
- 10 Sun-dried Tomatoes, cut into strips (added the last minute of baking)
- Drizzle of olive oil
If you’ve never experienced authentic Italian pizza, you’ll be surprised to learn they don’t drown the dough in a 1 inch layer of cheese (a la delivery style). With just a sprinkling of high quality mozzarella, even sliced buffalo mozzarella, “pizza” takes on a whole new meaning. Savor the flavor of each simple topping ingredient.
- Combine water, sugar, and yeast in a small bowl. Set in warm place for 5 minutes until frothy (so you know yeast is active) then add the olive oil.
- Pour the flour in a mound on your counter or cutting board. Make a well in the middle. Pour the yeast mixture and salt in the center. Using a wooden spoon stir the mixture, starting in the center and then slowly adding flour from the sides incorporating until a dough forms.
- Then switch to using the heels of your hands to add the remaining flour. Work dough for about 5 minutes.
- Transfer dough to greased bowl, cover and let rise until double, about 1 hour.
- After dough has risen, punch it down then divide into four equal balls. Working with one ball at a time, roll dough out on a floured surface to the desired shape.
Note: if you’re freezing the dough, let dough rise first. Then, punch it down, wrap well and freeze up to 3 months.
To prepare oven: If you want the look at feel of brick oven pizza without the brick, use a large terra cotta tile (12” or 18”) or pizza stone. Preheat the oven to 450°F with the tile inside. Let oven preheat for double the normal time to tile heats up. Then, when ready, slide the pizza onto the tile to cook (you’ll need a wooden paddle for this).
- Add your desired toppings. Start with the sauce and/or oil then add vegetables, then cheese with a drizzle of olive oil at the top. For any fresh herbs, add them during the last 5 minutes of baking.
- If you’re using a pizza stone or tile, baking time will be quick – as little as 5-10 minutes. Be sure the bottom of the dough is dry and cheese is melted.
Cook’s note: This recipe makes dough for four 12-oz pizzas. Divide into four balls, and freeze what you don’t use for up to 3 months. When ready to use, thaw the dough in fridge overnight. Bring dough onto countertop for about 30 minutes before stretching out the pizza.
To prepare oven: If you want the look at feel of brick oven pizza without the brick, use a large terra cotta tile (12” or 18”) or pizza stone. Preheat the oven to 450°F with the tile inside. Let oven preheat for double the normal time so tile heats up. Then, when ready, slide the pizza onto the tile to cook (you’ll need a wooden paddle for this).