Pizza Recipe

With this recipe, we already have our pizza dough proofed and ready to use. Our sauce has been made. So now is the time to assemble our pizza. There will be a few different options on how to assemble and bake the pizzas. One is using a pizza pan and the other is directly on a pizza stone.

We start with our proofed dough, turning it out onto a floured surface.  Divide the dough into 2 pieces, shaping them into round disks which get covered and rest for 10 minutes.

Now we use out hands to form the round disc, toss and use a rolling pin as needed.

Place the dough into a pizza pan, dock it and bake in a 400ºF/205ºC oven for 10 minutes. (I know the first picture shows a par-baked crust, but I wanted to show the docking here.  The second picture is showing the pan I use and a par-baked crust.

Spread with sauce, add topping and then bake at 400ºF/205ºC oven for 10 minutes or until done.

Remove pizza from the oven and remove from pan to a cutting surface.  Allow to cool several minutes before slicing into the desired number of pieces using a large wheel cutter.

Pizza Recipe

 

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With this recipe, we already have our pizza dough proofed and ready to use. Our sauce has been made. So now is the time to assemble our pizza. There will be a few different options on how to assemble and bake the pizzas. One is using a pizza pan and the other is directly on a pizza stone.

Author: Joseph

Recipe type: Pizza

Cuisine: Italian

Serves: 2 12-inch pizzas

Ingredients

• 1 recipe Pizza Dough
• 1 recipe No-Cook Pizza Sauce
• 2 each Pizza Pans (12-inch with holes in the bottom)
• Cheese - traditional is a mixture of mozzarella and provolone, but you can use any kind of cheese you want.
• Toppings as desired.

Instructions

Using a Pizza Pan

1. Preheat the oven to 400ºF/205ºC
2. Turn your dough out onto a floured surface. Divide it into 2 pieces and set one piece aside for now.
3. Knead the dough into a round ball then flatten into a disk. Cover and set aside to rest for 10 minutes. If you are baking the second pizza at the same time, Shape that into a disk and set it aside. (If you are not baking the second pizza, wrap the dough in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before using.)
4. Sprinkle some flour on the work surface and work the disk with your hands out into a larger round. Continues working with your hands, tossing in the air and/or using a rolling pin to make the disk large enough to put into your pan.
5. Before you place the dough into the pan, dock it with a fork to help prevent bubbles from forming.
6. Par-bake the disk in a preheated over at 400ºF/205ºC for about 10 minutes. You should see at the most very light browning around the edges, and the center part should be without color.
7. When the pizza crust has baked, remove from the oven to the work surface.
8. Spread half of your sauce (or the amount you desire) to within 1-inch (2-1/2 cm) of the edge.
9. Add toppings and cheese next.
10. Bake the Pizza at 400ºF/205ºC for about 10 minutes until the edges lightly brown and if desired the cheese is bubbly and has a little color if desired.
11. Remove from oven, transfer to a cutting board, allow to cool for a minute or two before slicing.

Using a Baking/Pizza Stone

1. Preheat the oven to 500ºF/260ºC at least 20 minutes before baking your pizza.
2. Turn your dough out onto a floured surface. Divide it into 2 pieces and set one piece aside for now.
3. Knead the dough into a round ball then flatten into a disk. Cover and set aside to rest for 10 minutes. If you are baking the second pizza at the same time, Shape that into a disk and set it aside. (If you are not baking the second pizza, wrap the dough in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before using.)
4. Sprinkle some flour on the work surface and work the disk with your hands out into a larger round. Continues working with your hands, tossing in the air and/or using a rolling pin to make the disk the desired size. (I bake my pizza on a pizza screen so there is no need for me to add extra flour to the peel, once the dough is on the screen, I build my pizza and then place it in the oven and remove it with the peel.)
5. Sprinkle some flour or corn meal on a pizza peel, Transfer your pizza disk onto the peel. Give the peel a shake to make sure the pizza slides If it does not slide, lift the edge sticking and sprinkle some more flour/corn meal.
6. Spread half of your sauce (or the amount you desire) to within 1-inch (2-1/2 cm) of the edge.
7. Add toppings and cheese next. Don't overdue the toppings because you do not want the cheese to run off the sides onto the stone. It will create a big mess that will have to be cleaned up when the oven is cooled.
8. Now that your pizza has been created, Give the peel a back and forth jerking motion to see if the pizza slide, if it does not slide, sprinkle a little flour/cornmeal under the section sticking.
9. Transfer the pizza to the oven and place on the baking/pizza stone in a 500ºF/260ºC oven and bake for 8-10 minutes or until the pizza crust is done to your liking and the cheese is bubbly and as a little color in it.
10. Remove from the oven and transfer to a wooden cutting board. Allow to sit 1-2 minutes before cutting into desired number of pieces.

3.3.3070

 Watch me prepare the pizza from scratch. (Dough, sauce and pizza)