Ever tried making pizza from scratch? Here is a great recipe for you. Once you learn how to make the dough you can do anything with it. Give it a shot, I’m sure you will be a big hit with your friends and family! They’ll think you had it delivered.
2 cups high gluten flour (self rising flour will work)
10oz. water (hot)
1 pkt. active dry yeast (2 1/2 teas.)
1 teas. sugar
1 1/2 teas. salt
1 oz. non-fat dry milk
3 teas. olive oil
Method: Pizza From Scratch-Dough
The old fashion way:
In a large bowl dissolve yeast in the hot water ( about 5 minutes ) then mix in the olive oil. Sift all dry ingredients ( reserve about 1/4 cup flour ) into yeast mix. You can do this through a mesh strainer. Using your hands, work mixture into a ball and roll out onto a clean dry floured surface. Use a little of the reserved flour to dust your surface adding a little at a time to keep dough from sticking. Start kneading the dough. You will have to knead for 20 to 30 minutes or until you can stretch out a golf ball size piece until you can almost see through it. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.
The modern way:
Add all ingredients into the bowl of a stand mixer with a dough hook. Start your mixer on low to keep the flour from flying everywhere and gradually work up to a medium to medium high speed. You will see a few things happen to let you know you are on the right track. First a ball will form at low speed. When the speed of the mixer is increased the ball will start to rub on the sides of the mixing bowl and start to clean the sides of the bowl. This is when the gluten in the dough starts to activate ( after about 8 minutes ). At this point set your mixer speed to medium to medium high and mix for about 10 to 15 minutes more. Your dough will actually start slapping the sides of the bowl, this is a sign that it is ready. Use the same test as in the old fashion way. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.
Ingredients: Pizza From Scratch-Sauce
28oz. tomato sauce
6oz. tomato paste
1 1/2 teas sugar
1/4 teas salt
2 teas. pepper
1 teas. onion powder
1 1/2 teas. garlic powder
3 teas. dry oregano
1 teas. dry basil
1 teas. dry parsley
1/2 teas. fennel seed
Method: Pizza From Scratch-Sauce
Combine all ingredients into a 2 qt. sauce pan and stir to incorporate. Simmer for 10 minutes, long enough for flavors to come out. Take off heat and let cool.
Toppings are totally up to you. This is what I used:
16oz. mozzarella cheese (grated)
4oz. cheddar cheese (grated)
2oz parmesan cheese (grated)
1/2 green pepper (sliced)
1/2 red pepper (sliced)
1/2 onion (sliced)
3oz. pepperoni (sliced)
6oz. sweet Italian pork sausage (raw) remove casing and crumble
Assembly: Pizza From Scratch
Place a pizza stone on the middle rack of your oven and preheat to 475 to 500 degrees (the hotter the better). If you don’t have a pizza stone assemble your pizza on the pan you will be cooking it on in the oven, follow same instructions below.
Cut your dough ball in half to make 2 large pizzas. Form each half into a ball and roll out your dough using a rolling pin on a clean surface using a little bit of flour if needed to keep dough from sticking. Transfer your dough to a pizza paddle sprinkled with a little corn meal to keep it from sticking (bread crumbs will do in a pinch). If you don’t have a pizza paddle a pizza pan or anything flat will do, like your cutting board. You need something flat that your pizza will slide off of into the oven.
Once you have your dough on the “transfer vehicle” add about 6 to 8 ounces of sauce and spread evenly to about an inch from the edge. Add the cheese next, the amount you put on is up to you, I recommend about 10 to 12 ounces. Add your vegetables next then your meats. Slide your pizza back and forth while assembling to make sure it isn’t sticking.
Very important tip to remember for this type of pizza is to put any raw meat products on top and in small amounts to insure that they cook through completely. I crumble my sausage into marble size pieces and then mash it between my fingers to make a mini patty.
Cooking: Pizza From Scratch
Slide your pizza onto the pizza stone ( or place pan in oven ) and cook for approximately 15 to 20 minutes or until cheese starts to bubble and crust starts to brown slightly.
This is a great pizza from scratch recipe to experiment with as the amount and variety of toppings is virtually endless.
I think you’re going to love making pizza from scratch, there’s really no comparison. Those frozen things you buy at the store don’t even come close to the quality you get from these. And “deliveries”, there good if you don’t mind the price. Try making your own pizza from scratch and see if you don’t change you mind about pizza.