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Beer and FoodSUPPLIES
- 2 large, clean bowls; or a stand mixer and 1 large, clean bowl
- Whisk and wooden spoon, or a stand mixer
- 3 cups unbleached all-purpose flour
- 1 tbsp sugar
- 1 tsp table salt
- 1 1/2 tsp. active dry yeast
- 1 cup warm water (just warmer than body temperature)
- 3 tbsp. extra virgin olive oil
- Favorite pizza toppings
- Cookie sheet, pizza pan/screen or pizza stone
- Parchment paper (optional)
- Bread peel (optional)
Overview
The definition of a great pizza is debatable. However, the crust is one component that can truly make or break a pizza. There are several variables that you can play with and alter to come up with what you would consider great pizza. These include your dough recipe and how you bake it. This will give you a basic recipe to start with and a straightforward baking procedure, yielding a thin crust with a crispy skin and a chewy center. Once you have your crust figured out, you can play with various ingredients to add your finishing touches. If you like red sauce on your pizza, a base recipe is included in the tips.
Step 1
Whisk the flour, sugar, salt and yeast together in a large bowl or the bowl of your stand mixer until fully combined.
Step 2
Stir in the water and olive oil with a wooden spoon or with your stand mixer's paddle attachment, switching to the dough hook once the dough is firm until you have a smooth and elastic dough that isn't sticky. This will take around 10 minutes in your stand mixer, or 10 to 15 minutes by hand.
Step 3
Pour enough olive oil into a large clean bowl to coat the inside of the bowl.
Step 4
Place the dough in the bowl and turn the ball of dough so that it is evenly coated with oil. This will allow the dough to rise without sticking to the bowl's sides.
Step 5
Cover the bowl with plastic wrap oiled on the side facing the dough so that the dough won't stick to it.
Step 6
Let the dough rise in a warm place until it doubles in size, which will take about 3 hours. Alternatively, place the dough in the refrigerator for up to five days for a slow rise; this will help the dough develop more flavor.
Step 7
Split the dough into two equal parts and form each part into a ball. Place the balls on a floured surface and let them rest until they double in size, which will take 1 to 2 hours.
Step 8
Set an oven rack on the lowest position in the oven (or on a pizza stone on the bottom of the oven) and preheat the oven to 500 degrees F, or as hot as you can get it if it doesn't reach 500 degrees F. Preheating can take as long as half an hour.
Step 9
Roll or press the dough out into a 1/4-inch thick round directly onto parchment paper, which you will bake the pizza on. Alternatively, if you want to bake your pizza on a preheated pizza stone, you can roll or press the dough out on a floured countertop and transfer it using a cornmeal-covered bread peel or rimless baking sheet, or roll it out directly on a floured bread peel.
Step 10
Cover the base with toppings you like. If you use cheese, try not to get it too close to the edge because it might drip off the pizza's edge and into your oven.
Step 11
Slide the pizza on the parchment paper directly on top of your pizza stone, making sure the paper isn't touching the heating element. Or, just use your bread peel to slide the pizza directly onto the stone. Alternatively, slide your pizza pan/screen or cookie sheet onto the bottom rack of the oven.
Step 12
Bake until the crust is browned and bubbly. If you use cheese, the pizza should be baked until it is browned, fully melted and bubbly.
Step 13
Carefully remove the pizza with a bread peel or pot holders, and serve immediately.
TIPS AND WARNINGS
- TIP : This recipe is for a thin-crust pizza; if you want a thicker, chewier crust, substitute at least half if not all of the flour with bread flour, which has more gluten and will be chewier.
Chill the dough in the refrigerator for about an hour if it is difficult to work with.
You can toss the dough, spinning it as you toss it, to stretch it out quickly and evenly. The end result doesn't have to be perfectly round, but it should be an even thickness all over.
Homemade pizza sauce is simple to make. Start with 2 cups of canned or fresh skinless seeded diced tomatoes. Season with minced garlic, basil, parsley, salt and pepper to taste. Simmer in a sauce pan until thick. Add 1/4 cup of good red wine and reduce the sauce for a fuller flavor.
Try broiling the pizza on the back of a cast iron skillet that has been preheated under a broiler for 20 minutes. The pizza will cook in 90 seconds and yield a crust that's crisp on the bottom and chewy inside.
- WARNING : Great pizzas are baked at high heat. Hot ovens, pizza stones and pans should be handled with extreme caution.
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