Homemade Pizza | Make It All The Way From Sratch

Hi guys,

Happy Friday!!! My son love pizza and I love cooking so here is a recipe for a homemade peperoni  pizza (of course you can do any toppings you wish).

Dough Ingredients:

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Sauce and Toppings Ingredients:

  • pepperoni ( we like a  lot of it)
  • 1 16 oz can unsalted canned whole tomatoes or 2 large fresh tomatoes
  • basil
  • garlic powder
  • ground black pepper
  • red pepper flakes
  • 1/3 med vidalia onion
  • Quattro Formaggi cheese or cheese of your choice

Pizza Dough Cooking Steps:

  1. Take a large bowl and add the warm water.  Then sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Use a wooden spoon and stir to dissolve completely.
  2. When time is up, add the olive oil, flour, salt, and sugar, then mix.
  3. Knead with your hands (I am an old-fashion type of girl :)) for  about 10 minutes. Kneading really improves the texture of the final product.
  4. Coat a bowl lightly with olive oil and then place ball of dough and turn it in the bowl so that it gets coated with the oil. Cover with a towel (not touching the dough) and leave it in a warm non-drafty area (75-85°F) until it doubles in size, about 1 hour or when time is up you can punch the dough down so it deflates and leave for several hours longer, a longer rise will improve the flavor of dough.  If you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
  5. Preheat the oven to 450°F.
  6. When dough is doubled in size, it is time to remove the towel from the dough and punch the dough down.
  7. Sprinkle a bit of flour on a flat surface and form a round ball of dough. Then let is sit for about 10 min.
  8. Meanwhile, let’s prepare tomato sauce. Place tomatoes, onion, and spices in a blender and blend.
  9. When 10 min is up, take the dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick or thicker if you are a thick crust type of person. My son loves rolling the dough too. So this time we ere rolling 🙂
  10. When stretching and rolling turn it about 90 degrees so it is equally stretched in all directions.
  11. Let the dough relax for 5 minutes and then continue to stretch it until it reaches the desired diameter.
  12. Lightly sprinkle your pizza peel baking sheet (I got the round pizza stone and absolutely love it – cooks better and the ambiance is surely makes the experience so much more authentic) with flour.
  13. Place prepared flattened dough to the pizza baking sheet.
  14. Using a flat wooden spoon ( or the one you use to place icing on cake) spoon on the tomato sauce, add peperoni, and sprinkle with cheese.
  15. Bake pizza until the crust is browned and the cheese is golden, about 10-15 minutes. (I use long wooden thin stick to check if it is cooked inside just like you would check muffins and bread).
  16. Now dive in.

Have a great day. I will be posting my Saturday workout tomorrow.

Svetlana

Esse Libere Fitness – Free To Be Fit