Hey folks, no grill involved but made some pizza last night and it turned out well, figured I'd share my recipe and process.
Dough Ingredients (Makes One Pie):
200g (100%) all purpose flour
140g (70%) warm water
4g (2%) salt
.2g (.1%) yeast
Dough Recipe:
- Put yeast in a small bowl and add 1T of the warm water
- Combine remaining water with flour in large container, mix by hand until fully incorporated
- Cover flour and water mixture and let rest for 30 minutes
- Add salt and yeasty water to flour and water mixture, mix via your favorite method until salt and yeast are evenly distributed in the dough
- Let the dough ferment for about 12 hours, folding two or three times within the first hour to develop gluten
- When the 12 hour ferment is done, divide dough if you made enough for multiple pies, and then shape into balls
- Place dough balls on lightly oiled baking sheet and put them in the fridge. Let them proof for another 12-48 or so hours, whenever is convenient for you. I prefer about 36 hours.
- Let the dough come to room temp before shaping
Sauce Ingredients (Makes Enough For 4 Pies):
28oz can of the best tomatoes you can find
1t dried oregano
2 cloves garlic (pressed or minced)
1 Medium Onion
1 Sprig of basil
1 Rind from good parmesan cheese (optional)
1T oil
1T butter
Sauce Recipe:
- Use a blender to get your tomatoes to the consistency you want your sauce
- Cut the onion in half
- Heat a saucepan over medium heat
- Once preheated, add oil and butter to saucepan and heat until shimmering
- Add oregano and garlic cloves and fry for a minute or so until fragrant
- Add tomatoes, stir to incorporate oil, oregano, and garlic into the tomatoes
- Add onion halves, basil sprig, and parmesan rind if you have it
- Simmer on super low until desired sauce consistency is reached, about an hour
Assembly and pie baking process:
- If you have a pizza stone or steel, put it on the oven rack one from the top position
- Preheat your oven as hot as it will go and let it heat for 10-20 minutes after it says it's preheated
- Shape your dough ball into a pie. I flour my counter, press out the center a little, flip and repeat leaving a rim of about half an inch for the crust. Then I grab the dough by the crust rim and let it hang down, passing it hand over hand so gravity stretches it down evenly. Then I switch to using my fists in the center of the dough, again going hand over hand until desired thickness of dough is reached
- Place dough on a lightly floured pizza peel. The back of a baking sheet can work if you don't have a pizza peel, but more flour or parchment paper is needed as dough sticks to metal more than wood
- Top with sauce, cheese, meats, veggies, whatever your preference is
- Give the peel a shake to make sure the dough is sliding around well. If it's not, lift up the sticky spots and put a little flour under them. Repeat until the dough is sliding around well.
- Switch the oven to broil for 5 minutes
- Switch the oven back to bake at the highest temp and put the pizza in
- Bake for 5 minutes
- Switch back to broil, keep an eye on it and remove when the top looks done
- Let oven reheat for 5 minutes on broil between pies
I think that's most of it. Let me know if you have any questions or feedback!
Dough Ingredients (Makes One Pie):
200g (100%) all purpose flour
140g (70%) warm water
4g (2%) salt
.2g (.1%) yeast
Dough Recipe:
- Put yeast in a small bowl and add 1T of the warm water
- Combine remaining water with flour in large container, mix by hand until fully incorporated
- Cover flour and water mixture and let rest for 30 minutes
- Add salt and yeasty water to flour and water mixture, mix via your favorite method until salt and yeast are evenly distributed in the dough
- Let the dough ferment for about 12 hours, folding two or three times within the first hour to develop gluten
- When the 12 hour ferment is done, divide dough if you made enough for multiple pies, and then shape into balls
- Place dough balls on lightly oiled baking sheet and put them in the fridge. Let them proof for another 12-48 or so hours, whenever is convenient for you. I prefer about 36 hours.
- Let the dough come to room temp before shaping
Sauce Ingredients (Makes Enough For 4 Pies):
28oz can of the best tomatoes you can find
1t dried oregano
2 cloves garlic (pressed or minced)
1 Medium Onion
1 Sprig of basil
1 Rind from good parmesan cheese (optional)
1T oil
1T butter
Sauce Recipe:
- Use a blender to get your tomatoes to the consistency you want your sauce
- Cut the onion in half
- Heat a saucepan over medium heat
- Once preheated, add oil and butter to saucepan and heat until shimmering
- Add oregano and garlic cloves and fry for a minute or so until fragrant
- Add tomatoes, stir to incorporate oil, oregano, and garlic into the tomatoes
- Add onion halves, basil sprig, and parmesan rind if you have it
- Simmer on super low until desired sauce consistency is reached, about an hour
Assembly and pie baking process:
- If you have a pizza stone or steel, put it on the oven rack one from the top position
- Preheat your oven as hot as it will go and let it heat for 10-20 minutes after it says it's preheated
- Shape your dough ball into a pie. I flour my counter, press out the center a little, flip and repeat leaving a rim of about half an inch for the crust. Then I grab the dough by the crust rim and let it hang down, passing it hand over hand so gravity stretches it down evenly. Then I switch to using my fists in the center of the dough, again going hand over hand until desired thickness of dough is reached
- Place dough on a lightly floured pizza peel. The back of a baking sheet can work if you don't have a pizza peel, but more flour or parchment paper is needed as dough sticks to metal more than wood
- Top with sauce, cheese, meats, veggies, whatever your preference is
- Give the peel a shake to make sure the dough is sliding around well. If it's not, lift up the sticky spots and put a little flour under them. Repeat until the dough is sliding around well.
- Switch the oven to broil for 5 minutes
- Switch the oven back to bake at the highest temp and put the pizza in
- Bake for 5 minutes
- Switch back to broil, keep an eye on it and remove when the top looks done
- Let oven reheat for 5 minutes on broil between pies
I think that's most of it. Let me know if you have any questions or feedback!
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