I’ve been making homemade pizza for many years now and as many of you know it’s pretty hard to get a great homemade pizza with similar results as the ones baked in a wood fire oven.
I’ve been trying many ways of baking, using baking trays, pizza pans, different oven temperatures and finally I get the best results using the method shown here.
In order to get a crispy-bottomed crust it is very important to preheat the oven at a high temperature of 500F (260C) for at least 30 minutes, preferably one hour before baking with a pizza stone or a baking sheet inside to make sure it is really hot before adding pizza on it. High temperature results in a great crispy crust while the toppings are not overcooked.
The dough can also make a big difference when making pizza. This time I’ve used all purpose flour and really loved the way it turned but feel free to use bread flour if you like it best. I noticed that the dough made in advance and refrigerated, used the next day, let it get back to room temperature may create a better crust with bubbles on the edges of the crust but is really good if used in the same day also, in case you didn’t have time to refrigerate overnight.
When making pizza I like to use homemade pizza sauce for better taste and flavor. You can find my recipe for tomato pizza sauce here.
Use your favorite ingredients for topping your pizza, but make sure you don’t overload it with sauce and toppings as you don’t want a soggy unevenly cooked pizza.
With these in mind hope you will try making pizza at home and I am sure you will be impressed with the results.
- 3 cups (375g) all purpose or bread flour
- 10 g fresh yeast (or 1 tsp active dry yeast)
- 3/4 to 1 cup (180 to 240ml) warm water
- 1 tsp (5g) sugar
- 1 tsp (5g) salt
- 2 tbsp (28ml) olive oil
- Homemade tomato sauce
- 1 ½ cup Mozzarella cheese
- 4 oz (120g) Napoli Salami , sliced
- Black olives
- Fresh basil leaves
- olive oil to brush the crust
- Stir yeast with sugar until it liquefies. Dissolve in about ¼ cup (60 ml) warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and up to ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
- Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours at room temperature, to let the dough rise until doubled in size.
- Onto a floured surface turn the dough, knead for few seconds and divide into 3 pieces. Form into balls. Dust a large plate with flour, place the balls, cover and let rest for another 30 minutes. To use the next day, rub the dough balls lightly with olive oil, cover with plastic and refrigerate overnight.
- Meanwhile preheat oven to 500F (260C) placing a pizza stone or a baking sheet inside.
- Dust the pizza peel or your working surface with cornmeal.
- Take one dough ball and using your hands shape into a circle of about 10 inch (26cm). Leave a little more thickness on the edges.
- Add homemade tomato sauce, mozzarella, and your favorite ingredients for topping, this time I used Napoli salami, black olives and basil leaves. Make sure you don’t overload your pizza.
- Slide onto thehot pizza stone or preheated back of a baking sheet and bake for about 8-10 minutes.
- Remove and decorate with fresh basil if desired. Slice and serve hot!