Nothing beats the taste of freshly made pizza – with a crispy crust, rich tomato sauce, and gooey melted cheese. This detailed recipe will guide you to craft the perfect pizza at home, whether you prefer classic margherita or loaded with toppings.
Ingredients (Makes 2 Large Pizzas)
For the Dough:
- 4 cups all-purpose flour (or bread flour for extra chewiness)
- 1 ½ tsp salt
- 1 packet (2 ÂĽ tsp) active dry yeast
- 1 ½ cups warm water (110°F / 43°C)
- 1 tbsp olive oil
- 1 tsp sugar
For the Pizza Sauce:
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic (minced)
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and pepper to taste
For the Toppings:
- 2 cups shredded mozzarella
- ½ cup parmesan (grated)
- Fresh basil leaves (optional)
- Pepperoni, mushrooms, bell peppers, olives, sausage, or any favorite toppings
Step-by-Step Instructions
1. Make the Dough
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the Dough: In a large bowl, combine flour and salt. Gradually pour in the yeast mixture and olive oil. Mix until a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface. Knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
- Let it Rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1-2 hours or until doubled in size.
2. Prepare the Sauce
- Sauté Garlic: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add Tomatoes and Herbs: Pour in the crushed tomatoes and tomato paste. Stir in oregano, basil, sugar, salt, and pepper.
- Simmer: Let the sauce simmer for 20 minutes, stirring occasionally, until it thickens.
3. Preheat the Oven
- Conventional Oven: Preheat to 500°F (260°C) with a pizza stone or inverted baking sheet inside.
- Wood-Fired Oven: Preheat to 700°F (370°C) for an authentic Neapolitan-style crust.
4. Shape the Dough
- Divide and Shape: Divide the dough into two equal portions. On a floured surface, stretch each portion into a 12-inch circle.
- Use Your Hands: Gently stretch the dough by hand, rotating and pulling from the edges. Avoid overworking to maintain airiness.
5. Assemble the Pizza
- Transfer to a Pizza Peel: Lightly dust a pizza peel or baking sheet with cornmeal. Transfer the dough onto the peel.
- Add Sauce: Spread a thin layer of sauce over the dough, leaving a 1-inch border around the edges.
- Top with Cheese: Sprinkle mozzarella and parmesan evenly over the sauce. Add any desired toppings.
6. Bake the Pizza
- Transfer to Oven: Slide the pizza onto the preheated stone or baking sheet.
- Bake:
- Conventional Oven: Bake for 10-12 minutes or until the crust is golden and the cheese bubbles.
- Wood-Fired Oven: Bake for 90 seconds to 2 minutes, rotating halfway through.
- Broil (Optional): For extra browning, broil the pizza for 1-2 minutes at the end.
7. Finish and Serve
- Garnish: Top with fresh basil leaves, a drizzle of olive oil, or chili flakes.
- Slice and Serve: Let the pizza rest for a minute before slicing and serving hot.
Pro Tips for Perfect Pizza:
- Cold Fermentation: Let the dough rise in the refrigerator for 24-48 hours for enhanced flavor and texture.
- Use a Pizza Stone: Preheating a stone helps mimic the heat of a brick oven, giving you a crisp, evenly cooked crust.
- Experiment with Cheese: Mix mozzarella with gouda, provolone, or fontina for a richer flavor.
- Thin Crust Option: Roll the dough thinner and bake for a shorter time for a crispier crust.
Recipe Notes:
- Gluten-Free Option: Use gluten-free flour and add xanthan gum for elasticity.
- Vegan-Friendly: Swap mozzarella for plant-based cheese and load up with roasted vegetables.
- Meat Lovers: Layer pepperoni, sausage, and bacon for a hearty meat lover’s pizza.