Dough (2 12” pizzas)
1000 G Flour
700g water
20 g Salt
1/4tsp instant yeast
Cornmeal and flour for shaping
Mix the flour and water and lt rest for 30 minutes. Sprinkle salt and yeast on top of dough and mix by hand to evenly distribute the salt and yeast. Let it rest overnight (12 hours)
Divide into the desired number of pizzas a 500g ball will come out to a 12” pizza. Working gently to shape to a smooth ball
Refrigerate for at least 6 hours, at this point you can save the dough to use at any time in the next 2 days
Preheat your oven to 550F and if you have a pizza stone be sure this is preheating on your bottom rack
To shape the dough, first, create a circle with the dough using the side of your left index finger and the index and middle finger of your right hand, push the edges of the dough together to form a crust, working from the center spin and pull the dough to stretch it out, if your feeling bold you can toss the dough. To toss use the back of your knuckles to hold the dough and flick your wrist to rotate the dough and gently catch it with your knuckles. Tossing your dough takes some practice I find a combination of tossing and hand stretching works best.
Once shaped, place pizza on a pizza peel (if using a pizza stone or pizza pan with cornmeal dusting on the bottom to prevent sticking
From there, your pizza is ready to get topped, you can top a pizza with pretty much anything you want to eat, if you’d like a classic pizza sauce, use the recipe below but this works great for a margarita pizza, white pizza the sky is the limit
To bake with a stone, slide the pizza and cook for 3 minutes, you might need to rotate at this point if your oven has hot spots and cook for another 2-3 minutes. Finish this under the broiler to melt cheese for the caramelly goodness.
To bake with a stone slide your pizza pan in with your pizza and bake for 7 minutes and check to see if it needs rotating and cook for another 5 minutes, you might also want to finish this under the broiler as well.
Notes
A pizza stone or steel really converts your home kitchen to a pizzeria, they cost about $40, one use and you’ll be sold, we use the pizza steel from Nerd Chef
The only real rule of topping pizza is oil any bare spots on the dough that don’t get the sauce, be sure to cover and oil or better yet a garlic and parsley oil blend.
Some of our favorite pizzas are margarita and traditional with whatever leftover veggies and meats you have on hand plus a healthy amount of cheese.
Pizza Sauce
Sauce
1 large yellow onion
1 28oz can of whole peeled tomatoes
3 cloves of garlic minced
salt and pepper to toast
1/2 large carrot
olive oil
Julienne onions and sweat on low heat with chopped carrots, olive oil and salt until tender 10-12 minutes.
Add garlic, and brown
Right before the garlic browns add the can of tomato sauce and bring to boil, quickly reduce to simmer and stir, simmer for 20 minutes.
If you’d like a chunky sauce, crush the tomatoes with a metal spoon or potato smasher (be wary of splatter) or for a smooth sauce, blend on high in your blender for 1-2 minutes, be sure to hold the lid down to prevent a pizza sauce explosion from the built-up heat and pressure in the blender.