- 4 Cups Bread Flour - (see "Flour Notes" below)
- 1.75 Cups Room Temp Water
- 2 Tsp Salt
- 1 1/2 Tsp Yeast - (like this)
- 2 Tsp Olive Oil
- 1 Tsp Sugar
- Fresh, Low Moisture Mozz
- Pepperoni, Mushrooms, Basil
- Pizza Stone
- Pizza Peel
- Parchment Paper or Corn Flour
- Grab a big bowl
- Stir together flour, sugar, and salt
- Add water, yeast, and olive oil
- Mix all the stuff together and let sit for 15 minutes
- Kneed for 3 minutes
- Make it into a ball
- Toss a bit of olive oil on it
- Cover with saran wrap
- Let sit for 3 hours on the counter
- Put pizza stone in oven and heat to 500º
- Let stone heat and dough sit for another hour
// Drink some wine
- Put parchment paper on your pizza peel
- Lightly dust your parchment with flour
- Roll out into a pizza shape onto peel using your hands, rolling pin, or empty wine bottle from night before
- Put small food ingredients on it
- Using peel, carefully put uncooked pizza on parchment in oven directly on the preheated pizza stone
- Wait 9-12 minutes while not opening oven door
- Turn on oven light and watch for desired doneness
- Take out pizza when it looks like food
- Wait for it to cool
Words from my mouth hole
When I first met my wife, we made it a mission to discover the best local pizza place. When our search was over, we stuck with two main locations. These would be our go to's for many years to come.
When I got good at making pizza at home, my wife refuses to eat anything but. Even my picky son loves it.
Bread flour has the highest protein content. It's balloon like structure traps air and makes those crispy pizza dough bubbles that everyone loves.
Cake flour has the lowest protein, with just enough to give cake its structure. You should absolutely avoid using this type of flour for pizza.
All Purpose flour is in middle of the protein scale, but it's great for baking cookies and muffins. A healthy mix of All Purpose and bread flour could certainly be used for pizzas, but you should avoid making one completely out of All Purpose.