Make the dough a day before you use it. Let me repeat that, Make the dough a day early and freeze it or put it in the refrigerator. If you aren’t going to do this then you would be better off going to a pizza shop.
How to make pizza dough:
Put a dough hook on the mixer (I use a Kitchen Aid)
Put a two cups of bread flour and a teaspoon of salt in the mixer bowl, stir it up with a fork ( you can add about a Tablespoon of olive oil, but it isn’t needed, why add Calories)
Put a cup of hot tap water in a bowl along with two teaspoons of sugar and a teaspoon and a half of yeast (I get the jars of powdered yeast)
Let the yeast bloom for 5 minutes, you will see the surface yeast bloom, if it doesn’t throw it out and start over with new yeast.
Pour the yeast mixer in the with the flour and turn on the mixer on a low speed for 15 minutes, after 5 minutes there should be a ball of dough on the hook and it will knead for ten minutes.
Turn the oven on about 350 or 400 for one and a half minutes, no longer, set the timer so you don’t forget.
Put about a Tablespoon of olive oil in a large bowl, smear the ball of dough with the oil, cover with plastic wrap then a dish cloth and put it in the over for about an hour. The over should be turned off at this time.
after an hour punch it down.
Put a handful of flour on the counter top and turn the dough onto the flour. flip it over so both sides have a light coating of flour.
Cut it in half with a pastry cutter and wrap each piece with plastic wrap (you should already have one from the bowl)
Toss them in the refrigerator or freezer.
Believe me this is easy. You don’t have to do any hand kneading. Don’t do it, let me repeat, don’t do it, let the mixer do it.
How to make the sauce”
1 29 oz can of Red pack puree
3/4 cup of water
Two Tablespoons of sugar
one Tablespoon of olive oil
juice of 1/4 of a lemon (if you are a cook, you should always have lemons and garlic around)
One teaspoon of salt, not a heaping teaspoon, flat on top
One teaspoon of oregano
One half teaspoon of basil
one half teaspoon of thyme
one clove of minced garlic
simmer this for about a half hour, until it reduces to about half.
Store the sauce in glass jars in the refrigerator.
How to make the pizza:
Take the dough out of the refrigerator at least two hours before you prepare it.
Throw a handful of flour on the counter
Unwrap the dough and drop it onto the flour, turn it over to lightly coat both sides
Don’t roll the dough, throw it between your hands, this forms a natural lip around the edge, you can spin it if you posses that skill. Don’t worry, make enough pizza and someday you will.
Put the pizza on a jelly roll pan. It is not necessary to flour it or spread corn meal or anything. Put it directly on the pan. Don’t use a pizza stone, that is not necessary. If you do use one, you have to let it heat up for a very long time, or they are worthless. Don’t use it, let me repeat, don’t use a pizza stone.
Put the oven tray one level above the middle, this is one of the key tips, make sure you do it.
Turn on the oven again to about 350 or 400 for a minute and a half. Then turn it off.
Put the pan in the over and let the dough rise for a half an hour. Don’t cover it.
Take the raised dough out of the oven
Make sure the oven tray is one level above the middle and turn the oven up to 500 degrees. It isn’t necessary to preheat it too long. People will tell you too but they are full of …
Smear the surface of the dough with a light coating of olive oil.
Sprinkle pepper and a very small amount of oregano around the edges for decoration.
Smear about a 1/4 cup of the homemade sauce in the middle and out to about an inch from the edges. Don’t spread sauce all the way out to the edges and it is better to have it thin in the center.
Chop up about six button mushrooms and spread them onto the sauce
Sprinkle a few handfuls of shredded mozzarella cheese over the entire surface, this should go to the edge, because it looks good on the crust.
Sprinkle some Parmesan cheese over the mozzarella. Not too much.
You can also add pepperoni slices, green pepper, sausage, etc, whatever you like
Add the secret ingredient, a small pad of butter in the very center. Do not leave this step out.
Bake the pizza for eight minutes
take the pan out and cut the pizza into serving sizes with a pizza cutter.
Remember these tips, they are key.
Use bread flour
Make sure the yeast blooms
Make sure the dough sets for a day at least
Let the dough rise in a pre-warmed oven
Make sure the try is set one level above the middle
The oven has to be hot, turn it up to 500 degrees.
Don’t put anything on the pan you make the pizza on, just the dough with a light coating of flour on the bottom.
Don’t spread sauce out to the edges, leave about an inch
Don’t roll the dough, throw it between your hands, it doesn’t have to be a perfect circle
Be sure to let the dough rise again after you throw it.
Don’t use too much sauce and cheese, you want to taste the delicious dough.
Don’t use store-bought sauce, use the recipe I gave above.
Don’t use store-bought crusts. Ha ha, why would you do that? Use the recipe I gave you.
Use fresh and quality ingredients, fresh garlic, fresh lemon juice, Red pack puree. etc.