scratch pizzaPosted: March 22, 2017 Filed under: Cooking, Recipes Leave a comment
I love making pizza from scratch, but I don’t do it terribly often as it is a lot of work. My latest foray, however, I believe was my best effort since leaving behind my convection oven in Gilroy.
I have developed a set of steps for making pizza, which I adapted from the instructions that came with a Chicago Metallic pizza pan. This is just about right for a 12-inch pan.
- ⅝ cups warm water (105° to 115°)
- 2 cups flour
- ½ tsp salt
- ¼ cup olive oil
- 2 ½ tsp (1 packet) yeast
- Mix ingredients in a stand mixer (KitchenAid, of course).
- Let rise 1 to 1 ½ hours, punch down.
- Preheat oven to 400 degrees.
- Grease pizza pan with olive oil, roll out dough.
- Bake for 5 minutes on middle rack.
- Add sauce and toppings.
- Bake 15 minutes on lowest rack.
For the sauce I use a Spicy Pizza Sauce recipe from Cooking Light. I drained the canned tomatoes and (roughly) doubled the tomato paste which made for a thicker sauce without the liquid that I had experienced previously. I like a smooth sauce so I blended it using my immersion blender.
I used Provolone for the cheese and topped the pizza with bulk sausage from the service meat department, fresh white mushrooms, and sliced black olives.