Do you have trouble making a good pizza at home?It has taken me some time to find the right crust, the right sauce, the right ratio of toppings...who knew it could be so difficult. I think I've figured it out though. Some nights I really want pizza but I don't want to go out or eat a frozen pizza...
I also prefer to only use mozzarella cheese with some Parmesan cheese grated...
Dough: (enough for two "medium" size pizzas)1 1/2 C. warm tap water
1 pkg dry yeast
1 tsp white sugar
4c. all purpose flour
1 1/2 tsp. salt
2 TB olive oil
Put the yeast, sugar and warm water together in a large bowl.
Let the yeast begin to bubble, you do not have to wait for a complete bloom of the yeast, just let it get started.
mix in flour (2 cups then 1/2 c at a time) salt, oil.
Knead until a nice ball of dough forms, slightly sticky is okay.
put in oiled bowl, let sit, covered in warm place until double, about 1 hour.
Punch down, cut in half.
Roll half on a well floured board to thinness you desire and into appropriate shape.
I personally do not spend too much time making sure the dough is exactly shaped unless I'm using my deeper dish round pan. The picture above is rustic, just rolled to a thickness we like.
Red Sauce:1 15oz crushed tomatoes (if you only have diced, stewed or whole tomatoes no worries, just run through a blender before or after cooking)
1 clove garlic (or to taste)
1 small bay leaf
1/4 tsp Red Pepper flakes (or to taste)
1/4 tsp white sugar
1 tsp combined: oregano, basil, or use Italian seasoning
salt/pepper to taste
Heat to boil, turn down but let it remain bubbly so it will reduce.
Regarding toppings: just remember that when you use fruits/vegetables that have a lot of moisture, your cooking time will vary.
450 degrees, on the rack at the lowest position in your oven.