- by Marketman
- To make the dough, I added roughly 1/2 tablespoon of yeast to 1 and 1/4 cups of lukewarm water with a pinch of sugar to help the yeast bloom. After a few minutes undisturbed, the yeast should be “alive” and if not, start over with fresher yeast. Next, I added 2-3 tablespoons of extra virgin olive oil, a teaspoon of kosher salt and the secret ingredient — 4 cups of sifted Italian “00” flour. I found the flour at an Italian food wholesaler and have been meaning to use it in pizza ever since. With a dough hook attachment, I kneaded the mixture for several minutes until smooth, then transferred it to an oiled bowl, covered in plastic wrap, and stuck it in the fridge overnight to rise slowly.
- The next day, the dough should have roughly doubled or more in size in the fridge (yes, a slow rise in cold conditions); cut it into two pieces and stretch it out into a pizza shape. Top it with some simple tomato sauce — I used some crushed tomatoes briefly sauteed over high heat with some olive oil and salt — and place whatever toppings you desire. We used some chopped up country ham, shredded mozzarella cheese, grated parmesan cheese and chopped basil leaves.
- The Teen made a “Margherita” with just tomato sauce, basil and cheese, while everyone else added ham in. Our first pizza, in the photo up top was a few minutes shy of having a totally crisp underside, but in succeeding pizzas they turned out rather nicely.
- It is so easy to make pizza at home, and so relatively economical, I am surprised more folks don’t do this more often. The Teen sometimes cheats and uses those pre-made and frozen crusts in the grocery freezer cases for a fast home-made pizza, but it’s still best to make it from scratch…
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