Homemade Pizza 101

Ingredients

• Three-day cold-fermented pizza dough (The source refers to a three-day cold-ferment dough recipe but does not provide its ingredient quantities or formula.)
• All-purpose flour (For dusting the countertop and, if needed, the pizza peel.)
• 28 oz Crushed tomatoes (For the sauce.)
• 2 tsp Salt (For the sauce.)
• 2 tsp Dried oregano (For the sauce.)
• 3 tsp Dried basil (For the sauce.)
• 1 tsp Sugar (For the sauce.)
• Low-moisture mozzarella cheese (Use a 50-50 blend of whole-milk and part-skim mozzarella; amount is not specified.)
• Pepperoni (Amount is not specified. The author recommends a pepperoni that cups and chars when baked.)
• Semolina flour (For dusting the wooden pizza peel; regular flour may be used instead.)
• Olive oil (Optional, for brushing or drizzling over the baked crust.)
• Parmesan cheese (Optional, for finishing the baked pizza.)

Steps

1. 1

   Prepare the pizza dough according to the author’s three-day cold-ferment method. The source does not provide the dough formula or its mixing and fermentation instructions.

2. 2

   On the day of baking, remove the refrigerated dough from the refrigerator 3–4 hours before baking so it can rest and become easier to stretch.

3. 3

   Place a pizza steel near the top of the oven. Preheat the oven to its highest setting, approximately 550°F (288°C), for about 1 hour so the steel becomes thoroughly heated. The steel may be positioned near the broiler if broiling is desired.

4. 4

   Make the sauce by combining the crushed tomatoes, salt, oregano, basil, and sugar. Mix until evenly combined.

5. 5

   Prepare the cheese by combining equal parts whole-milk and part-skim low-moisture mozzarella. Prepare the pepperoni for topping.

6. 6

   Dust the countertop with all-purpose flour. Turn the rested dough out onto the floured surface.

7. 7

   Using your fingertips, form the crust while avoiding the outer edge. Press the air out from the center of the dough.

8. 8

   Flip the dough over and repeat the same process on the second side.

9. 9

   Pick up the dough and shake off excess flour. Place it over your knuckles and slowly work around the dough, allowing gravity to stretch it until it reaches approximately 16 inches.

10. 10

    Dust a wooden pizza peel with semolina flour or regular flour. Place the stretched dough onto the peel.

11. 11

    For a 16-inch pizza, spread 1/2 cup of sauce over the dough.

12. 12

    Add the mozzarella, taking care not to overload the pizza with cheese.

13. 13

    Arrange the pepperoni over the cheese.

14. 14

    Launch the pizza onto the preheated steel and bake at the oven’s highest temperature for approximately 6–8 minutes, depending on the desired degree of doneness.

15. 15

    To launch the pizza, bring the peel in at a low angle and shake it until the pizza begins to slide off, then pull the peel away.

16. 16

    Transfer the baked pizza to a wire rack immediately after removing it from the oven to help prevent the crust from becoming soggy.

17. 17

    Finish with a little olive oil on the crust, if desired, and sprinkle with Parmesan cheese. Serve and enjoy.

Notes

The source does not provide the actual dough ingredients, dough yield, or dough-making procedure; it refers viewers to a separate three-day cold-ferment recipe and dough calculator. Quantities for mozzarella, pepperoni, olive oil, Parmesan, and peel dusting flour are also unspecified. Essential equipment mentioned: a wooden pizza peel and pizza steel; a pizza stone may be used instead, though the author prefers steel.

Nutrition per serving

• main
• pizza
• Italian-inspired
• baked
• home oven
• pepperoni
• make-ahead
• cold-fermented dough