So after making over a hundred pizzas I think I found the dough and method that I like.
I like a very thin crust pizza. It needs to be thin and yet crunchy. It was very hard to get the crust to not be soggy.
It is veryÂ importantÂ to have the best Mozzarella cheese you can buy. I found that the 5lbs cheese block that they sell at Sam’s club is excellent. Low moisture and Very yummy. You can either cut it into slices or shred it.
3 cups all purpose flour
2 1/4 teaspoons active dry yeast
1 tsp salt
1 1/2 – 2 tsps honey
1 1/4 cups 100-110 degrees water
1 Tbsp olive
- Mix 1/2 a cup of flour with the water, discount yeast and honey. Dissolve all and wait a few minutes (10-15 minutes).
- In a food processor (or mixer) mix the rest of theÂ ingredients. Once the dough clears the sides remove.
- Knead dough by hand or mixer for 5 minutes. Â (if using a mixer use lowest speed)
- Place in a lightly oiled bowl and let rest in a warm area (over the stove while it’s heating up is not a bad idea). Â For about 15 minutes.
- Punch down divide to 4 and let rise for another 15 minutes.
- You can now either freeze the balls or put them in the fridge for up to 3 days.
- using a rolling pin, Roll the pizza very very thin. Â This should let you roll a pizza of 13”Â diameter. Â Don’t worry if it rolls to less at some point just move it to the pan andÂ stretchÂ from the thicker areas out to the edge complete a full circle
I found that some store bought marinaraÂ sauces areÂ excellentÂ and great time savers. Â I use Francesco Rinaldi Spicy Marinara pasta sauce. Â I’ve also used Bertolli sauces with a lot of success. Â Try a few. Â Â I can’t name them all, as markets are different. I also tried Bertolli Arrabbiata Sauce and it worked great.
If you want to prepare your own sauce … here it is:
- 3-4 garlic cloves
- olive oil
- 1 bigÂ tomato
- tomatoÂ paste
- dry oregano
- ground pepper
- garlic powder
- onion powder
- aÂ basilÂ leaf or less than tsp dry bazil
- 1/4 cup water
- crush a few garlic teeth
- put a pan on very low heat, like 2
- pour a few tablespoons of olive oil
- put in the garlic
- let simmer for whenever room fills with garlic scent,Â there’s no exact time,Â oil has to absorb garlic aroma.
- put in aÂ tomatoÂ cut into small pieces.
- 3/4 small can ofÂ tomatoÂ paste.
- flat tsp dry oregano.
- a bit ground pepper.
- half tsp garlic powder.
- half tsp onion powder.
- a basil leaf or less than tsp dry basil.
- 1/4 cup water.
- cover with pot lid.
- put on medium heat until it boils.
- when it does, return it to low or minimum.
- stir a bit, let cook for at least 15 minutes.
- let cool.
Oven needs to be warmed at least an hour before putting in the pizza as high as possible (500F would do), on the lowest rack.
You should use a oven stone, Â But I found that perforated pizza pans give out good results.
I’ve used the following pan with great success:
- Fox Run 14-Inch Non-Stick Pizza Crisper – Just slide it in the hot oven. Â No peel is necessary. Â (Set oven to 500F)
Spread sauce on dough, put in the cheese and any toppings you like. Again it’s very important to use good cheese. Â If possible buy it in a block and grade it. or even put slices that you cut. Â Cheese that is already graded is coated to minimize the cheese sticking together in the bag. Put about 150 grams of cheese. Â (That should amount to 450 Calories)
People have asked me when is the right time to take the pizza out? Â That seems easy but really it’s tricky because you keep thinking the cheese is burning. Â Time wise at 500F it should be around 10-12 minutes. Â I open the oven a few times to let the hot air out of the upper level of the oven so the cheese doesn’t get too hot. I also rotate the pizza a few times which lets the moisture out of the over (makes for aÂ crispierÂ crust).
One rule that worked for me, is when you think the pizza is ready, wait a little more and when you think it’s really ready, wait a little more and then take it out.
Enjoy this lovely pizza : )
As always comments are welcome!