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Pizza, Homemade

By Posted on
Homemade Pizza
Yields 2
I love a good pizza and wanted to try my hand at a good homemade pizza crust. Bobby Flay had a great recipe and YouTube provides a plethora of videos on stretching pizza dough! This is a great recipe for 2 complete pizzas with your choice of toppings!
Ingredients
  1. 3 ½ to 4 cups bread flour, plus more for rolling (Bread flour will give you a much crisper crust)
  2. 1 teaspoon sugar
  3. 2 ¼ teaspoons dry yeast
  4. 2 teaspoons kosher salt
  5. 1 ½ cups water, 90-100° F
  6. 2 Tablespoons olive oil, plus 2 teaspoons
  7. 6 ounces Tomato paste
  8. Seasonings and herbs of choice
  9. Toppings of choice
  10. Shredded cheese of choice
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Instructions
  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
  2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is too sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  4. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
  5. Now is the time to preheat oven to 425° F with pizza stone or sheet pan in the oven (You want to work with a hot stone or pan).
  6. After the dough has proved, turn the dough out onto a lightly floured surface and divide it into 2 equal pieces, rolling them into a ball. This makes two pizza crusts, so if you're only using one, you can freeze one for later use at this point.
  7. Cover dough with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
  8. Stretch out the dough to shape - don't roll (lots of techniques on YouTube!) – If you roll out your dough, the crust will be dense and chewy instead of light and crunchy.
  9. Shape to final form on pizza peel sprinkled with semolina flour so the crust will slide off onto the stone in the oven.
  10. "Dock" the crust with a fork (poke holes all over the crust to avoid large bubbles).
  11. Brush the top of the dough with olive oil and slide onto the pizza stone to "par bake" the crust for about 6 minutes.
  12. Remove crust from oven and quickly add the sauce, desired toppings and cheese.
  13. Return to oven and bake 10-14 minutes or until crust is browned and cheese is bubbly.
Notes
  1. Makes two 14” pizza crusts
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