Homemade Pizza

Homemade Pizza
Because it is so much better, and simple besides. (I tripled this for the seven pizzas we produced the other night.)
  • 2 cups flour
  • ⅔ cup warm water
  • ½ teaspoon salt
  • 2 teaspoons yeast
  1. Yeast proof . . . mix with a little of the warm water and a teaspoon of sugar and let rise atop stove. If you turn your oven on you can speed this up a little. Takes 15–30 minutes.
  2. Mix all ingredients and knead for 7–10 minutes. Let rise until doubled, approximately 2 hours.
  3. Special toppings
  4. Mascarpone, layer of fig comfit or heavy fig jam, layer of prosciutto . . . sprinkle fresh black pepper, Parmesan Reggiano, and serve. People will beg you for this recipe.
  5. Mascarpone, a little garlic powder, and peas. This one is amazing. Really. I swear. Try it.
  6. Also, fresh tomatoes, basil, and fresh mozzarella atop regular pizza sauce is really good.
  7. For the regular pizza sauce I add approximately two teaspoons sugar and 1½ tablespoons of cinnamon per jar if using store bought . . . maybe a little garlic too.
  8. Prebake dough in a 500ºF oven for about 5 minutes. Buy a pizza stone if you can, which makes it cook more evenly. Sprinkle your stone with cornmeal for easy removal of crusts. Repeat after every two or three pizzas.
  9. When using regular tomato sauce, place it mainly in the middle. It will spread during baking.
  10. Bake for about 3–5 minutes at 500ºF until bubbly.


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