Ideally, the water should be “blood temperature,” or between 96 to 98. 6 degrees Fahrenheit (35. 5 to 37 degrees Celsius). Allow the mixture to sit for 5 minutes, or until the yeast fully dissolves and starts to foam.
For this recipe, you’ll knead the dough by hand. If you plan to use a stand mixer, however, you can place the flour into the bowl of the mixer instead of the table or counter.
After mixing the water into the flour, repeat this step with another one-third of the water, followed by the remaining third. When finished, a very sticky dough should form.
If you’d prefer to knead the dough using a stand mixer, fit it with the dough hook attachment and work the dough on low to medium spread for 10 minutes. [2] X Research source
Ideally, the air temperature should be between 75 and 85 degrees Fahrenheit (24 to 29 degrees Celsius). If you do not have a warm enough spot, heat the oven to 150 degrees Fahrenheit (65 degrees Celsius). Turn off the preheated oven and give it several minutes to cool slightly, then allow the bowl of dough to rise inside.
Place the balls of dough 1 inch (2. 5 cm) apart on a lightly floured surface. When they expand enough to touch, they’ll be ready to use or store. If you wish to save one or both rounds for another time, you can place the dough in an airtight container and freeze it for up to two weeks. Fully thaw frozen dough to room temperature before working with it, though.
If you don’t mind getting your hands dirty, you could also crush the tomatoes by hand instead of using a fork. Doing so would actually make it easier to control the process. Set the tomatoes aside after crushing them.
Give the oil at least 30 to 60 seconds to warm up. You should be able to turn the pan and easily coat the bottom with the oil once it’s warm enough.
Watch the contents of the saucepan carefully at this point. Minced garlic can burn quickly if you leave it unattended.
Allow the mixture to cook at medium-high heat, stirring frequently, until it begins to boil gently.
You can simmer the sauce for up to 90 minutes. A sauce that simmers for longer periods will be thicker and more flavorful.
If you want to save part of the sauce or all of the sauce for later, you can pour the cooled sauce into an airtight container and refrigerate it for up to one week. If frozen, the sauce can last for up to two months.
After you puree the sauce, it should be ready to use.
For an even cheesier experience, double the amount of cheese and slice it into 1/4-inch (6-mm) thick pieces. You can save time by using pre-shredded cheese or change the flavor by mixing different types of cheese.
If desired, you could dice the pepperoni into small cubes instead of slicing it. You may omit the pepperoni if you do not wish to include it.
The sausage is only optional. You can skip it or add other meats to the pizza, as well. Some meats, like bacon, will need to be cooked and crumbled ahead of time. Others, like ham, only need to be sliced.
While this recipe only lists onions and peppers, you can use other vegetables, as well. Poaching the vegetables in oil will make them taste richer. [5] X Research source Allow the oil to heat slowly to 190 degrees Fahrenheit (90 degrees Celsius) before adding the vegetables. If the oil sizzles or steams, it is too hot. Poach the vegetables in this hot oil until they soften, then fish them out with a slotted spoon and drain on clean paper towels.
Do not use a knife. Chopping fresh basil could cause it to bruise. You can also experiment with other fresh herbs, like oregano and parsley.
Meanwhile, prepare a pizza stone or round baking sheet by coating it with a fine, even layer of cornmeal or flour.
If necessary, use a lightly floured rolling pin to flatten the dough to a thickness of 1/4 inch (6 mm) or less. [6] X Research source Alternatively, spread the dough out as much as possible on the work surface, then carefully pick it up. Place both fists beneath it and gradually stretch the dough out further, using a circular motion. Note that if the dough shrinks back while you roll it out, allow it to rest for 5 minutes before continuing.
The oil should help the crust remain crisp even after you add the toppings.
Ideally, you should leave 1/2 inch (1. 25 cm) between the edge of the sauce and the edge of the pizza dough. Leaving a little space should prevent the sauce from bubbling over the edge of the pizza and making a mess.
Continue to leave 1/2-inch (1. 25-cm) of the outer crust edge uncovered. Add toppings sparingly. If you add too many, you run the risk of drowning out the flavors instead of allowing them to complement one another.
Consider rotating the pizza after the first 5 to 7 minutes to ensure even browning.
