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How to make delicious home made pizza – Recipe and Directions.

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 very important 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.

Dough Nutrition

Dough Nutrition

 

INGREDIENTS:

 

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

 

 

PREPARATION:

 

The Sauce:

I found that some store bought marinara sauces are excellent and great time savers.  I use Francesco Rinaldi Spicy Marinara pasta sauce.  I’ve also used Bertolli sauces with a lot of success.  Try a few.    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:


INGREDIENTS:


PREPARATION:

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,  But I found that perforated pizza pans give out good results.

I’ve used the following pan with great success:

Spread sauce on dough, put in the cheese and any toppings you like. Again it’s very important to use good cheese.  If possible buy it in a block and grade it. or even put slices that you cut.  Cheese that is already graded is coated to minimize the cheese sticking together in the bag. Put about 150 grams of cheese.  (That should amount to 450 Calories)

People have asked me when is the right time to take the pizza out?  That seems easy but really it’s tricky because you keep thinking the cheese is burning.  Time wise at 500F it should be around 10-12 minutes.   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 a crispier 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!