My husband and I have been trying to perfect our pizza making skills. This is a shot of the pizza before we put it in the oven. When it came out of the oven the cheese was bubbling and the sides were a golden brown. The important step is to place the pizza stone in the oven for 1/2 hour before placing the pizza on it. The hot stone helps the crust become crispy on the outside and chewy on the inside. Next time I think we’ll try putting it on the grill instead. The dough is from the Wall Street Journal but I also highly recommend the recipe from Cook’s Illustrated. Enjoy!
Homemade Pizza
Pizza Dough:
1 package active dry yeast
1 1/2 cups warm water
3 3/4 cups AP flour, plus more for dusting
1 tsp sugar
2 tbsp olive oil plus some for greasing bowl
2 tsp salt
1. Combine yeast and water in a large mixing bowl. Wait 2-3 minutes for yeast to rise. Add 1/2 cup flour and sugar. Mix well. Add olive oil, salt and remaining 3 1/4 cups flour. With hands or large wooden spoon, work ingredients together (I prefer using my hands). Transfer dough to smooth, flour-dusted surface and knead for five minutes. Keep adding flour if dough is sticky.
2. Place dough in a large bowl that has been lightly greased with olive oil. Cover with plastic wrap and let it double in size for 1-2 hours.
3. Divide dough into three pieces and sprinkle with flour. Let rise for another 1-2 hours. You can make 8″ or so pizzas with each ball of dough. (We wrapped the other two in plastic wrap and stuck it in the freezer.)
Pizza Prep:
1. Preheat oven 500°F. Put pizza stone in oven for 1/2 hour prior to placing pizza on it to bake.
2. While pizza stone is in the oven saute mushrooms until tender. Turn off heat and let mushrooms stand until ready to use.
3. Prepare pizza into desired shape on pizza peel. Brush with olive oil. Top with fresh sauce, basil, cheese, sauteed mushrooms and desired toppings.
4. Bake on pizza stone for about 10 minutes until golden brown. Take out and let rest for a few minutes before cutting into slices. Enjoy!
