It wasn’t that long ago that I had no idea how easy it was to make Pizza from scratch.
While we haven’t written much about it lately, we have shared a lot of our learning in the past including:
- The basic recipe for pizza dough (I still use this recipe)
- A tip for using a pasta machine to roll your pizza
- Awesome Tip for DIY Pizza
- The Best Tips I know about Making Pizza
- Another tip for making Pizza
- What to do with ‘leftover’ Pizza Dough
You may have guessed: I am somewhat pizza-obsessed. We found a lot of success when we first started making pizza and have continued to make small tweaks as we go. Short of having an oven that would bake it at 900 degrees, I am thrilled with the results of our homemade pizza and feel it rivals all but the very best pizza available in our city. I’m not saying this to brag but rather encourage you – you too can make amazing pizza at home (and many of you likely do already)!
Today is a combination of small tweaks and reminders to previous posts that we’ve had:
- Tweak: Make your dough in advance and let it rest. At minimum, this means make it in the morning and leave it on the counter, coated lightly with olive oil, in a covered bowl for 8-12 hours (in the summer or a warm kitchen this can be less). I recently cut our dough into 14 small balls (each one weighed to ensure equal sizes), coated them in oil and set them in a container touching each other. The smell of the dough after this rest will be exquisite! You can move the container to the fridge for 2-3 additional days at this point and it will improve after each day (as we learned in the summer cooking pizza with the same dough for 3 days in a row). This will also make it easy to roll out (and you won’t need the pasta machine trick for the same results).
- Reminder: Sauce should be thin. It goes against everything I thought, but this helps it steam and prevents drying. I cook my pizza at 550 (until done which normally takes 3-5 minutes), so the sauce will thicken. My normal sauce starts with a can (or jar) of stewed tomatoes), a bit of olive oil, salt, pepper, and thinly chopped garlic. I blend those with a mixer and this runny sauce is my base.
- Flour is everything. “Normal” all-purpose flour is fine but the 00-pizza dough sold it Italian grocery stores is really amazing to work with and makes a fabulous pizza.
Making pizza by hand is less work and time than ordering and picking it up. It takes us about 10 minutes in the morning to mix a dough and pizza is ready in another 15 or 20 in the evening. Even if it’s not faster than your available options, the results are vastly superior (and cheaper) than any commercial product I’ve ever found.
What’s you’re favorite pizza tips or ingredients?