Perfecting Pizza At Home

14 comments:



If you are somewhat adventurous in the kitchen 
I highly recommend making homemade pizza.

It's really fun and actually really easy 
and perfect for dinner in the summer time

I tried 3 or 4 different recipes and finally figured out how 
to make great dough that's perfect every time

I like a thinner dough 
with a nice chewy well browned crust
This recipe is an adaptation of "Now or Later Pizza"
 from the King Arthur website
but here is what I discovered along the holy grail of pizza making....


It's all about the flour! 
The secret is to use a "00" flour (dopio zero)
which is more finely ground that the typical bread flour we find here in the US
I found this beautiful flour imported from Italy on Amazon

It is a bit more pricey than regular flour but I think well worth the money.  
You won't be using it every day (unless you are a pizza fanatic)
so it goes a long way if you just use if for pizza 

Here is an interesting blog post about this flour if you are curious

The second ingredient is adding Semolina flour
I purchased this brand form the same Italian supplier but semolina is widely available and 
Bob's Red Mill is also excellent

This third ingredient is defiantly optional but does add something to the flavor 
which I can't really explain.  

It's sort of like a sour dough/cheese/garlic flavoring 

You can get this from King Arthur Flour 
and it costs about 9 dollars
It lasts quite a long time too
OK soooooo
You will also need 
Yeast
Salt
Olive oil
&
water

pretty simple list
I make my dough by hand with the help of a 
batter spoon thingy (sometimes called a Swedish Wisk)
in a large mixing bowl
I will give you the entire recipe at the end of the post 
but quickly take you through the process

The 00 flour is on the left and the semolina on the right
They are both super fine flours and mix together beautifully

Combine the flours and the pizza flavoring

add in the yeast
some olive oil and the salt and combine well

the dough will start to pull together really quickly 

when it looks lumpy but well hydrated you are ready to knead
I like using the semolina for my bench flour but what ever is nearby is fine
When you dump out your dough you can quickly combine
and start to shape 
to begin kneading

Dust your hands too 
Knead for about 5 minutes until the dough is soft and well formed

I try not to over knead this dough 
and leave it a bit rough looking

Put your kneaded dough into a plastic container like this Cambro
Tightly seal and let rise for 1 hour


It won't really double in size at this point...but just wait!

Refrigerate the dough for at least 4 hours or up to 36 hours

I have been making the dough once per week 
and usually use it about 3 days after I have made it
This is what it will look like after a few days
Awesome!

At this point I divide the dough either in half or in quarters

Use now or use later

It also freezes great 

Watch this to get inspired....I dare ya



Here's the recipe:

1 3/4 cups Italian "00" flour
1 1/4 cups Semolina flour
1 Tbl Pizza dough flavoring
1 tsp yeast
1 1/2 tsp salt
2 tbl olive oil
1 1/2 cups water

next post....fire up the pizza oven


xo

kelley


14 comments:
  1. Thanks for the tutorial. Looks like it would be fun, especially if you're making personal pizzas where everyone can put on their own toppings. Would you do a post on the best sauces and toppings to use or any secrets you have there? Going to pin this and give it a try. Thanks again.
    Cindy

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    Replies
    1. Hi Cindy....yep on the next post! I have some really great toppings and have it narrowed down to about 5 that we really like the best.

      Cheers,Kelley

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  2. There truly is an art to pizza making, and I loved the video! Too bad I'm surrounded by gluten and yeast sensitivities in my family, not to mention my low carb self, but I can still drool a little...great post!

    xo Kat

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    1. I have never tried to do gluten free pizza but I bet it's possible!

      Thanks Kat
      ; o )))

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    2. Cup 4 Cup flour is amazing for making gluten free stuff. Once I can introduce more carbs back into my diet, you can bet I will make some of your delicious pizza recipes! :) Kat

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  3. For those of us who aren't as ambitious about making pizza dough but love home made dough non-the-less, go to Trader Joe's. There are three flavors of dough in the refrigerator case and they are fabulous when kneaded, rolled out and covered in toppings of your choice. I'm too lazy to import flour and do all the steps involved in making the flour. But I'll bet your pizza is DELICIOUS!

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    Replies
    1. I have used the Trader Joes dough and it is really good too!

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  4. Your pizza looks so good! Homemade pizza is the best. Can't wait to see all your toppings. Kelley I love all your cooking, and baking posts. Seems you really enjoy cooking.

    Kathy

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    Replies
    1. Hi Kathy, I do like to cook but I like easy and delicious the most!

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  5. I love pizza and have made the same dough recipe forever but seeing this post has made me reconsider my ingredients and will try this one. Thank you!

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  6. Kelly, I love these pizza posts too. I have been making my own pizza for several years now. Pretty much every Friday night until recently. I love your recommendations for different flour and the pizza dough seasoning. I'll have to give them a try. I make mine on a stone in my oven. It only takes about 10 minutes total to cook. I use a peel and parchment as well, but I leave the parchment under the pizza on the stone which makes it easy peasy to remove. Maybe since your little pizza oven is so hot, you can't leave the parchment. It works fine in my big oven. My recipe only takes about 2-3 hours to raise on the kitchen counter and my yeast is already dissolved before I combine it with the flour. I love your canned tomato recommendation. I just bought it and am going to make spaghetti sauce with it for Father's Day. Thanks for all the new ingredient ideas. I can't wait to try them out.

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    Replies
    1. Thanks for the info Karen! I think I could leave the parchment but I pull it out about 2 or 3 minutes in to make sure the bottom crust gets really brown. What I love the most about the little machine is the fact that I don't have to heat up the kitchen and can pull it out and have a pizza in about 15 minutes. I usually have a couple of disks of pizza dough in the fridge just in case ; o ))))

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    2. I bet the little oven doesn't take as long to heat up as my big one does either. Those are two good reasons to have the little machine. But then, where to store it. However, I'm sure I could find a place. ;-)

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  7. Seriously, rereading this a few more times and taking notes!
    We love homemade pizza and experiment quite a bit.
    Can't wait to get some of the flour you recommended and that pizza dough flavor!
    Thanks so much Kelly
    tummy is grumbling right now!

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