Homemade Pizza on Stone
We made homemade pizza tonight and we definitely thought it was worth the extra effort to make the dough and use the pizza stone...makes a huge difference! I made 2 pizzas with this dough on a pizza stone that were about 15" each. The first one I took half the dough, minus a small palm size and rolled it pretty thin. The second one I used all of the other 1/2 of the dough, both were good, but we preferred the crispier and thinner first one.
Dough: I used Bobby Flay's recipe found below or here.
Dough: I used Bobby Flay's recipe found below or here.
Total Time: 1 hr 30 min
Prep: 20 min
Inactive: 1 hr 10 min
Yield: 2 (14-inch) pizza crusts
Level: Easy
Ingredients
Prep: 20 min
Inactive: 1 hr 10 min
Yield: 2 (14-inch) pizza crusts
Level: Easy
Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. My warm area was in my laundry room while I had things going in the dryer. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. My warm area was in my laundry room while I had things going in the dryer. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Other Ingredients
1 14oz Jar of traditional ragu pizza sauce
2 8oz packages of Mozzarella Cheese-(I prefer Sargento, Artisan Blend, Whole Milk Mozzarella)
Any toppings-we used boar's head pepperoni, chopped green pepper and frozen breakfast sausage sliced as thin as pepperoni and thawed.
Directions
Preheat oven to 425F with pizza stone inside
Roll out 1/2 the dough (minus a small palm size) and roll out pretty thin
Take pizza stone out of the oven and place on top of stove
Transfer the dough to the stone (took 2 of us, not sure how else to transfer)
Spread about 1/3 of sauce onto dough
Sprinkle 1 8oz package of mozzarella evenly almost to the very edge
Evenly sprinkle toppings on pizza
Bake for 15 minutes
Cool for at least 5 minutes before cutting
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