Pizza is a wonderful food to make at home giving you the freedom to craft your pie with the ingredients and preparation you choose. With the taste better than pizza you can buy at most pizza places you will soon wonder why you ever ordered delivery.
This pizza tutorial is written to be simple but not the “mix, rise, bake and bam you have a pizza” recipes you see all over the internet rather a comprehensive how to on making a great pan pizza that you can make using basic kitchen tools. The following five pages of this may seem like a lot of information but essentially it is a step by step of all the information needed to make a great tasting pizza, not just something that resembles a pizza. If you make it through every step of this, there is no reason why your pizza shouldn’t be awesome.
Through out this tutorial it will give you the base understanding of making fresh pizza dough, handling the fresh pizza dough, a simple tomato sauce, oven usage, toppings with tools and ingredients that are readily available. The result will be a thin pan pizza cooked on a half baking sheet.
If you have any questions be sure to ask in the comment section below and we will answer as soon as we can.
What You Will Need
First you will need a few tools and ingredients. Below are a list of the essentials used for making a simple pan pizza at home.
Tools and Equipment Used
- Medium mixing bowl
- Measuring cups and spoons or digital scale
- Cling wrap, damp towel or lid for mixing bowl
- Wooden spoon
- 10″ Fry pan
- Immersion blender, food processor, blender or food mill
- 13×18” Baking sheet pan, not an airbake pan
- Chef’s Knife
Ingredients Needed: Dough and Sauce
- Active dry yeast
- Sugar, granulated table or cane sugar
- Bread flour or unbleached all-purpose (King Author or Bob’s Red Mill brands preferable)
- Olive Oil
- Sweet or Vidalia onion
- Roma / plum tomatoes or large can of whole tomatoes
- Black Pepper
- Mozzarella Cheese
- Your preferred toppings
Making The Pizza Dough
Why We Make Dough The Day Before
The first thing you will need to make is the dough. Due to the time it takes to let fresh dough rise we suggest an overnight refrigeration period, or dough retarding, Making the dough 1 to 2 days ahead of time creates a noticeably better flavor but allows you to offset some of the rise time which can range from 4 to 6 hours start to finish depending on the ambient room temperature. Due to the consistent temperature of refrigerators and the slowed fermentation rate this method also produces very predictable and consistent results.
Tips on Measuring Flour
Measuring flour in cups is tough to get an accurate measurement because as flour sits for months in bags gravity causes it to become slightly more compacted resulting in varying degrees of weight for a given volume; for best results the flour should be measured ‘sifted’ or simply not compacted. Although most flour sold today is technically ‘pre-sifted’ doing so again ensures predictable results. A quick way to achieve this by pouring some flour in a bowl and mixing it for a few seconds with a whisk before measuring it or passing it through a sieve. The idea is to ensure there is no denser areas when you scoop straight out of the bag which was probably compacted a bit during transportation which would vary from bag to bag.
Pizza Dough Recipe
|Water, luke warm||67||168g||1/2 cup & 4 tbsp|
|Active Dry Yeast||0.6||1.5g||1/4 teaspoon|
|Sugar, granulated||6||15g||1 tablespoon|
|King Arthur Bread Flour||100||250g||2 level cups|
|Olive Oil||6||15||1 tablespoon|
- Mix water, yeast and sugar together in a medium bowl. Let sit for 2 minutes.
- Add flour onto of water mixture. Sprinkle salt evenly over the flour. Drizzle olive oil evenly over the flour.
- Mix everything together with a wooden spoon and then your hand until combined. (don’t add more water). Cover with plastic wrap and let sit for 30 to 45 minutes.
- The dough should be slightly risen and the flour more hydrated at this point. Remove dough from the bowl and stretch till approximately doubled in length and fold in half. Repeat this process four to five times. Avoid tearing the dough.
- Shape dough into a ball via stretching the dough toward the center of the bottom to create a smooth surface. Toss in the bowl with a drizzle of olive oil. Place seam side down in the bowl, cover with plastic wrap and place in the refrigerator for between 24 hours to 2 days.
- When you are ready to bake: Remove dough from the refrigerator 1 to 2 hours before you plan to bake your pizza. Allow the covered bowl to sit out at room temperature for approximately one hour before shaping for final proofing.
- Make your tomato sauce during this time, instructions on the next page.
Making the Tomato Sauce
- When you take your dough out of the refrigerator you will want to start making the sauce. This sauce has a more fresh and flavorful taste due to the quick cooking on high heat and cooks in about 15 minutes. Aside from the quick cooking the trick to the fresh taste is to pureeing the sauce after cooking and not before. Start to finish should be less than 30 minutes. Head over the following page for the full recipe and instructions, Simple Tomato Pizza Sauce Recipe.