Ingredients:
For dough:
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:
Margherita:

  • 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.

Directions:

For dough:

  1. 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.
  2. 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.
  3. Then switch to using the heels of your hands to add the remaining flour. Work dough for about 5 minutes.
  4. Transfer dough to greased bowl, cover and let rise until double, about 1 hour.
  5. 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).

For toppings:

  1. 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.
  2. 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).