Homemade Pizza
Serving size: 6
Dough Time: 10 min hands on
24-48 hours total
Sauce time: 5 min
Baking Time: 2 min per pizza - ooni
Ingredients
Buy basil & mozzarella from a market near you
Dough Recipe: 675 g bread flour, 75 g semolina flour, 475 g water, 15 g sugar, 20 g salt, 1.5 g yeast, 18 g olive oil
Simple Sauce: 1 can peeled san marzano tomatoes (Cento Brand) - use hand blender to crush tomatoes, 1/2-1 tsp salt, olive oil 1 tbsp, fresh basil leaves & stems
Toppings: onions, roasted garlic, olives (black), bell peppers, jalapeños, sun dried tomatoes, sautéed mushrooms, fresh basil, fresh mozzarella, shredded mozzarella, sauteed zucchini
Start Dough
Add all dry pizza dough ingredients to a stand mixer. Slowly stream in the water & olive oil mixed together.
Mix until It forms a ball.
Cover and rest until doubles in size - in a warm area (light on in oven ~ 3 hours)
Cut into equal pieces. (6-7 dough balls)
Cup the dough with your hand and roll in a circle motion until a circular shape - dont push down.
Put the balls in a tray covered with semolina flour. Cover and put in the fridge until ready to use. 24-48 hours. Remove from fridge 1.5 hours before ready to make.
Veggies
While the dough is resting: Cut all the veggies into small 1 inch pieces.
Sauce
In a medium bowl add 1 can san marzano peeled tomatoes (Cento brand)
Use a hand blender to crush the tomatoes to desired consistency.
Add 1/2-1 tsp salt, fresh basil roughly cut + the stems
Add 1 tbsp extra virgin olive oil & mix.
tweak according to taste
Oven
Once ready to eat, preheat indoor home oven to 500 degrees with the pizza stone inside.
Or start your ooni pizza oven. Add hardwood, then fire starter. Wait until oven reaches 700 + degrees.
Dough Shaping
Carefully dunk the dough in semolina flour (both sides) to make sure the dough doesn’t stick to the surface.
Start by pressing from the center to the outside of the ball. Then flip & turn, and do the same thing from the center to the outside.
Use your hands to stretch/pull the dough more -rotating in a circular motion.
Assemble
Dust your pizza peel with semolina flour & add the uncooked dough.
Lightly add the sauce, fresh chiffonade basil, fresh mozzarella, and then toppings.
Pizza ideas: https://www.tankcookbook.com/pizza-ideas
Immediately add to the ooni. Turn every 30 seconds until fully cooked using the pizza peel or a long spatula, try to keep the front closed whenever possible so heat doesn’t escape.
OR using indoor home oven, using the pizza peel, slide the pizza onto the pizza stone and bake until crust is cooked and cheese has melted. Broil to melt the cheese until you get your desired color.
Garnish with fresh basil & parmigiano reggiano, & enjoy.
