Better Pizza at Home

Since I moved to San Clemente I am having a hard time finding a really good pizza place to call upon as my favorite. Plus pizza pies are darn expensive!! So I am going to show you how to make really awesome pizza at home.

My husband loves my pizza but because of their "rustic" off shapes, (not perfectly round)  he said I would have to come up with an odd name like funny shaped pizzas. In my head popped the word "clouds". There are never two clouds the same shape; maybe I should call them pizza clouds. lol I don't like thick crust pizza though so I wouldn't want to give the wrong impression.

What you will need:

  •  pizza stone
  • pizza peel (or use the back side of a cookie sheet to slide your pizza on and off the pizza stone)
  • rolling-pin
  • pizza docker or fork (I call it a picky roller) I don't have one, I use a fork.
  • mixer with dough hook (optional)
  • all your ingredients
  • corn meal for dusting your pizza peel

If you are going to invest in a pizza stone I can't stress enough to buy a quality stone. One that is as big as you can fit into the oven and as thick as possible. Thinner stones will crack easy if too much hot liquid is spilled on the stone (example is the liquids from lots of veggies that run down the pizza on to the stone), also the thinner the stone the less heat it retains. You want a stone that can retain a lot of heat that will = better crust. Amazon has a very good selection. If you already have a stone and want to upgrade and you are a die-hard bread baker, pizza maker like I am I love this one!! I want to buy it :)  You can start with a  less expensive stone though.

So the purpose of a pizza docker is to puncture holes in the dough to allow gas to escape during cooking so you don't end up with a ton of boil size growths all over the cooked pizza. This is a docker.

Let's get started!

Dough Ingredients:

  • 2 1/2 cups of bread flour
  • 2 1/2 cups of whole wheat flour
  • 1 tsp of salt
  • 1 tsp of rapid rise instant yeast
  • 1 tbsp of olive oil
  • 1  1/2 cups of room temperature water.

Directions:

First add all the dry ingredients in your mixer and give it a quick whisk. Then add the wet ingredients and using the dough hook start mixing the dough.

I usually knead for about 10 minutes. Depending on the climate where you are you may need to add more water. It should be a nice soft, supple dough that pulls away from the side walls of your mixer.

Or if you're kneading by hand you will knead to give it some love for approx 15 minutes. Let the dough rest often to allow the gluten to relax a bit and save yourself some hard work. ;) Once the dough is ready (check your window pane test). I spray the same mixing bowl with pam spray and the dough cover it in spray as well.  Place plastic wrap directly on the dough (this will prevent a film while it rises). From here you can put the dough in an area to proof I like to use the microwave to proof dough.

After a few hours when it doubles in bulk we are ready to make pizza.  Divide the dough in 4 equal pieces. Flour your surface and roll out your dough.

Turn your oven on with the pizza stone on middle row to as high as she will go.  My oven goes to 550 degrees so that is what I turn it too. It will take a half hour for your stone to heat up and be able to retain heat in the ceramic.

 Now take some corn meal and add it to your pizza peel or back of a baking sheet.

Don't skip this step because the pizza wont slide off your peel!

 Once you get it to the thickness you are happy with, transfer the dough to your pizza peel or back of a baking sheet.  dock your dough with a fork or dough docker aka. picky roller

add your sauce and toppings you desire :)

Slide your dough onto the pizza stone.  This will probably only take 5 minutes to cook! Set the timer!

Take it out, cut your slices and enjoy!!

 

[recipe title="Homade Pizza at Home" servings="6" time="3 1/2(including rising time)" difficulty="medium"]

 

Dough Ingredients:

  • 2 1/2 cups of bread flour
  • 2 1/2 cups of whole wheat flour
  • 1 tsp of salt
  • 1 tsp of rapid rise instant yeast
  • 1 tbsp of olive oil
  • 1  1/2 cups of room temperature water.

Directions:

First add all the dry ingredients in your mixer and give it a quick whisk. Then add the wet ingredients and using the dough hook start mixing the dough.

I usually knead for about 10 minutes. Depending on the climate where you are you may need to add more water. It should be a nice soft, supple dough that pulls away from the side walls of your mixer.

Or if you're kneading by hand you will knead to give it some love for approx 15 minutes. Let the dough rest often to allow the gluten to relax a bit and save yourself some hard work. ;) Once the dough is ready (check your window pane test). I spray the same mixing bowl with pam spray and the dough cover it in spray as well.  Place plastic wrap directly on the dough (this will prevent a film while it rises). From here you can put the dough in an area to proof.

After a few hours when it doubles in bulk we are ready to make pizza.  Divide the dough in 4 equal pieces. Flour your surface and roll out your dough.

Turn your oven on with the pizza stone on middle row to as high as she will go.  My oven goes to 550 degrees so that is what I turn it too. It will take a half hour for your stone to heat up and be able to retain heat in the ceramic.

Now take some corn meal and add it to your pizza peel or back of a baking sheet.

Don't skip this step because the pizza wont slide off your peel!

 Once you get it to the thickness you are happy with, transfer the dough to your pizza peel or back of a baking sheet.  dock your dough with a fork or dough docker aka. picky roller

add your sauce and toppings you desire :)

Slide your dough onto the pizza stone.  This will probably only take 5 minutes to cook! Set the timer!

Remove from pizza stone cut and enjoy!

[/recipe]