I have finally mastered the easiest pizza and I felt the need to share! This entire process only takes about 30 minutes of actual “work” time in the kitchen and the result is the fluffiest yet crispiest pizza I’ve ever been able to make. It also makes an easy week night dinner, as it freezes and thaws flawlessly. Enjoy!
What You’ll Need:
– 1 1/2 cups of water
– 1 package (2 1/4 tsp) of active dry yeast – pizza yeast is best (always check expiry date)
– 3 1/2 cups of bread flour (can also use gluten free or all purpose flour)
– 2 tbsp olive oil
– 2 tsp salt
– 1 tsp sugar
– olive oil
– cornmeal (to slide the pizza onto the stone/pan and prevent sticking)
– mozzarella cheese – grated
– peperoni, sausage, or salami, or not at all
NOTE – the thinner you slice your veggies, the less chance of a soggy pizza you have
– large mixing bowl
– pizza stone or baking sheet
– pizza wheel or cutting board
Making the Dough:
– In a large bowl, add the warm water, sprinkle in the yeast, and allow to sit for 5 minutes, or until the yeast is dissolved. Stir occasionally to speed this up.
– using a mixer (or, the old fashioned way, your hands) mix in flour, salt, and sugar and a low speed (also known as human speed) Knead the dough until it is elastic and smooth, about 5-10 minutes. If the dough seems wet or too sticky add, more flour.
– place the ball of dough a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl until it is also coated. Cover with plastic wrap and leave in a warm place until it doubles in size – about 1-1 1/2 hours. TIP: If you don’t have a warm spot in the house, heat the oven to 150°. Turn off and let cool. Place dough in the oven and let sit to rise.
Preparing the Pizza(s):
– pre-heat the oven to 450° for at least 30 minutes, preferably an hour
– remove plastic cover from dough and punch dough down so it deflates a bit.
The Best Part! At this point you can separate your dough into two balls. Freeze one to use for a quick week night dinner. (Take the frozen dough out in the morning. Place in a bowl that has been lightly coated in olive oil. Roll the frozen dough in the oil so that it is also coated. Cover with plastic wrap or a tea towel and let sit for the day. When you come home your dough will have risen again and will be ready to prepare for dinner!)
– prepare your toppings – remember that you want to keep them thin and sparse so that your pizza doesn’t end up a soggy mess.
– working on a lightly floured surface, flatten the dough with your hards. Starting at the centre and working out, use your fingers to press the dough until it is about 1 1/2″ thick. Turn and stretch the dough until it will not stretch further. Let the dough relax for 5 minutes and then continue to stretch until it reaches maximum size. Use your palm to flatten the edge of the dough – pinch the edge if you want a more defined crust.
– brush the top of the dough with olive oil to prevent sogginess. Use your fingers to press dents in the dough to prevent bubbles. Let rest another 5 minutes.
– sprinkle your baking sheet with cornmeal – this will stop the pizza from sticking. Transfer the dough to the baking sheet. If the dough has lost its shape, lightly adjust it.
– spoon on your tomato sauce then alternate toppings and cheese until it is sufficiently covered. Remember that toppings can be used sparingly for a crispier pie.
– place pizza in oven and cook until cheese is browned and the dough is crisp – about 10-15 minutes.
– take pizza out of oven and let sit for another 5-10 minutes – serve and dig in!
This recipe yields 2 10-12″ pizzas.