Started with Bobby Flay's recipe but it has evolved to my own recipe. My flour proportions are a bit different; I don't add the sugar and I add more water. Check out the video using a bread machine. I also talk share how to knead the dough without a bread machine.
This pizza is made without too many hang ups. No pizza oven or stone. I also share how to vary the cooking temperature for cooking sheets that may be different in thickness.
I provide a basic pizza recipe without too many notes about the sauce or what cheeses to use here. Stay tuned for my sauce recipe and different types of pizza's that I have tried :)
Check out the video below to get a visual.
INGREDIENTS
3 cups unsifted bread flour
1 cups all purpose flour
2 teaspoon salt
2 tablespoons olive oil
I packet self rising yeast (2 1/4 teaspoon if you have yeast in bulk)
@ 2 cups warm water
garlic salt Italian seasoning/Trader Joes 21 Seasoning Salute (optional)
2 tablespoons extra oil if mixing by hand
tomato sauce
shredded cheese (for everyday purpose, use shredded mozzarella)
topping
PROCESS:
1. Put all dry ingredients in a mixing bowl. Create a hole in center of dry ingredients. Pour about 1 3/4 cups of water in the hole and cover the water with the dough from the sides of the bowl wall.
2. If using a bread machine (direction for hand kneading below) turn to medium speed. The dough will start to come together but may be crumbly. Pause the machine, add the additional 1 tbs of water. Mix. If the dough is still dry, add another tablespoon on water. Mix again. This should do it. (Note: if you overwatered, and the dough suddenly gets sticky, you can get out of that by adding 1 tsp of flour and mixing. If it's still too sticky, add another teaspoon of flour. You know the dough is perfect when it's not sticking to the bowl. See the video)
3. Take a large bowl where the dough will rise. Spray the bowl with oil or use a paper towel dipped in oil to "oil" the sides of the bowl. Transfer the dough.
4. Cover and let rest for about 60-90 minutes. More if you have time.
5. Pre-heat the oven onto 500 degrees.
6. Start working with the dough for making the pizza. Push down on the inflated dough. Bring onto a lightly floured surface.
7. Divide the dough into two parts. Bring one part to the work surface. Return the others to the container
8. Spray a metal cookie sheet with oil whichever pan you are using (check notes below on how to select cooking time based on pan). Take the dough and start to stretch it with your hands and then place on a cookie sheet.
9. Spread it on the pan and thin it out as best as you can by pushing out on the dough with your finger tips.
10. Spread tomato sauce, cheese and toppings.
How long to cook depending on your cooking sheet.
Check your cooking sheet. Is it a thick and heavy cooking sheet or or does it feel lighter?
10. For lighter pans, put the pizza in the oven, at 500 for 8 minutes. Then lower heat to 425 and cook for another 3-4 minutes. Pull out pizza from the oven. Use a spatula and lift one corner of the pizza. If the bottom of the crust is brown then the pizza is good to go. If not, put it back in the oven for 2 minutes and check bottom of crust again.
For heavier pans, cook for 14 minutes. Checking method is the same. Pull out pizza from the oven. Use a spatula and lift one corner of the pizza. If the bottom of the crust is brown then the pizza is good to go. If not, put it back in the oven for 2 minutes and check bottom of crust again.
11. Pizza is done when the bottom is slightly browned!
If mixing by hand, start with creating a hole and adding water. Start mixing by hand. As the dough comes together, your hands will be sticky and there will be some dry spots in the dough. If you find there are dry spots in the flour, add water one tablespoon at a time and continue to mix till the dough roughly comes together.
If the dough it too sticky, go with the reverse process and add I tsp flour at a time and mix. Towards the end, add about a tablespoon of oil to your hands and to knead the dough to finish it out without sticky hands.
Follow Step 3 onward.
**Check out the video link to get a visual!
Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.
Thanks!
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