It can be difficult to make pizza from scratch, but the taste is worth the extra effort.The dough, sauce, and ingredients need to be prepared separately.Combine them and cook the pizza at a high temperature until it turns delicious.
Step 1: The water, yeast, salt, and sugar have been combined.
Place all four ingredients in a small mixing bowl.The water should be between 96 to 98.6 degrees Fahrenheit.The yeast will start to foam if the mixture is allowed to sit for 5 minutes.
Step 2: Place the flour in a well.
Dump the flour onto a clean surface and form a mound.Use your hands to change the shape of the mound into a deep well.The dough will be kneaded by hand.You can place the flour in the bowl of the mixer instead of at the table or counter if you plan to use a stand mixer.
Step 3: The water and flour should be combined gradually.
The water mixture should be added one-third.Don't allow the well to collapse if you use a fork to knock some of the flour from the wall.The next step is to add one-third of the water to the flour.A sticky dough should form when finished.
Step 4: Take 10 minutes to make a dough.
Rub the dough by hand for 10 minutes.The dough should be stopped only when it feels cohesive.If you want to work the dough on low to medium spread, you can use a stand mixer and fit it with a dough hook attachment.
Step 5: The dough needs to be placed in an oiled bowl.
Spread the olive oil over the bowl.If you want to coat the dough with oil, place it inside and turn it several times.
Step 6: The dough must be let rise.
If you want the dough to double in size, cover the bowl with plastic wrap and allow it to sit in a warm spot for 60 minutes.The air temperature should be between 75 and 85 degrees.If you don't have a warm spot, heat the oven to 150 degrees.Allow the bowl of dough to rise inside after the oven is turned off.
Step 7: The dough is divided.
The dough should be divided into two halves.Each half should be put into a ball.Place the balls of dough 1 inch apart.They will be ready to use or store when they expand enough.You can freeze the dough for up to two weeks if you want to save one or both rounds.Before working with frozen dough, fully thaw it to room temperature.
Step 8: The tomatoes have to be crushed.
Place the diced tomatoes into a mixing bowl and crush them with a fork.Continue until the tomatoes are soupy.If you don't mind getting your hands dirty, you could crush the tomatoes by hand.It would be easier to control the process if you did that.After crushing the tomatoes, set them aside.
Step 9: Put the oil in the pan.
The oil should be put into a saucepan.The pan should be on the stove.The oil should warm up in 30 to 60 seconds.Once it's warm enough, you can turn the pan and coat the bottom with oil.
Step 10: Put the onion in the cooker.
Add the onion to the hot oil and cook, stirring frequently, for several minutes or until it becomes translucent.
Step 11: Put the garlic in the cooker.
The garlic should be added to the oil and onion.For another minute or so, saute, stirring frequently, until the garlic looks golden.The contents of the saucepan should be watched carefully.If you leave garlic unattended, it can burn quickly.
Step 12: Add the last ingredients.
The prepared tomatoes, oregano, basil, sugar, salt, and pepper should be added to the saucepan.Allow the mixture to cook for a while, stirring frequently, until it begins to boil.
Step 13: It will take at least 30 minutes.
Allow the sauce to be uncovered for at least 30 minutes and reduce the heat to low.You can cook the sauce for 90 minutes.A sauce that lasts longer will be more delicious.
Step 14: Let it cool.
Allow the finished sauce to cool down after being removed from the heat.If you want to save part of the sauce for later, you can put the cooled sauce in a container and keep it in the fridge for a week.The sauce can be frozen for up to two months.
Step 15: If necessary, blend the sauce.
If the sauce seems too thick, use an immersion blender to puree it.The sauce should be ready to use after you puree it.
Step 16: You can shred the cheese.
The cheese can be shredded into thick shreds using a box grater.Set aside the shredded cheese in the bowl.Double the amount of cheese and slice it into 1/2-inch (6-mm) thick pieces.You can save time by using pre-shredded cheese or mixing different types of cheese.
Step 17: You should slice the pepperoni.
If you want to cut the pepperoni into slices, use a sharp knife.The slices should be 3mm and 6mm thick.If you wanted, you could dice the pepperoni into small cubes.You can leave out the pepperoni if you don't want to.
Step 18: Place the sausage in a container.
The sausage should be placed in a skillet set over medium heat.Break it apart and cook it in crumbles with a spatula for 10 minutes.The sausage is optional.You can add other meats to the pizza.bacon needs to be cooked and crumbled ahead of time.ham only needs to be sliced.
Step 19: The vegetables should be cooked in oil.
Put 2 to 3 inches (5 to 7.6 cm) of olive oil in a saucepan.The onions and peppers should be soft after 5 minutes of cooking.This recipe only lists onions and peppers, but you can use other vegetables as well.Poaching the vegetables will make them taste better.Allow the oil to heat slowly and then add the vegetables.The oil is too hot if it sizzles or steams.Put the vegetables in the hot oil and cook them, then fish them out with a spoon and drain on clean paper towels.
Step 20: Remove the basil.
Use your hands to tear the basil.Don't use a knife.Basil can bruise if it is chopped.You can experiment with fresh herbs.
Step 21: The oven needs to be set to 450 degrees.
Allow the oven to preheat for at least 30 minutes.Prepare a pizza stone by coating it with a layer of flour or cornmeal.
Step 22: Make the dough by flattening it and shape it.
Take a rounded ball of dough and stretch it into a flat circle.Push out the edges with your hands.To flatten the dough to a thickness of less than 6mm, use a lightly floured rolling pin.Either spread the dough out on the work surface or pick it up.If you want to stretch the dough out further, place both fists beneath it.Allow the dough to rest for 5 minutes before rolling it out.
Step 23: The dough needs to be transferred to the pizza stone.
Lift the dough and place it on the baking sheet.Reshape it using your fingers.
Step 24: The olive oil should be brushed over the dough.
To lightly coat the top and sides of the dough, use a pastry brush.If you want a light coating, use just enough oil.Even after you add the topping, the oil should help keep the crust crisp.
Step 25: Spread the sauce over the dough
Up to 1/2 cup of pizza sauce can be ladled over the center of the dough.The back of the ladle can be used to spread the sauce.You should leave 1/2 inch between the edge of the pizza dough and the sauce.The sauce can make a mess if it bubbles over the edge of the pizza.
Step 26: Add your favorites.
Spread your cheese over the meat and vegetables.Sprinkle the pizza with the chopped herbs.Continue to leave 1/2 inch of the outer edge uncovered.Don't add too much.If you add too many, you will drown out the flavors and not allow them to complement one another.
Step 27: The pizza should be baked.
If you want the pizza to look golden, place it in the oven for 10 to 15 minutes.The pizza should be rotating after the first 5 to 7 minutes.
Step 28: You can slice and serve.
Take the pizza out of the oven and let it cool.You can slice it into serving portions when it's cool.