Homemade Pizza

Finally I've found a recipe for homemade pizza that works for me.  I used San Marzano whole peeled tomatoes, garlic, mozzarella and parmesan cheese, and fresh herbs from my garden: parsley, basil, and rosemary. 

Pizza Dough

1 cup warm water

2 1/4 t active dry yeast

2 1/2 cups of all purpose flour (plus more as needed)

2 T olive oil

1/2 t salt

Combine warm water and yeast, then add to 1 1/2 cups of flour in a large bowl.  Mix well. Add the oil, salt and remaining cup of flour.  When dough-like, turn it out on a lightly floured surface and knead until smooth. Add flour as needed so it is not too sticky--but don't overdo the flour. Knead about 4- 5minutes.  This can be done in a stand mixer as well--but I love the feel of it!  Place in a lightly oiled bowl and cover with plastic wrap.  Let it rest on the counter until doubled in size--about 1-1 1/2 hours.

When doubled, divide in two for medium sized pizzas or into (4) smaller parts for individual sized pizzas.  Roll into balls, cover with loose plastic or a towel and let rest for about 20 minutes.

At this point (1 1/2 - 2 hours since started), you can shape the dough into circles using your hands and or a rolling pin.  Be sure the edges are a bit thicker than the center.

Add toppings as described below, then bake at 400 on sheet pan or 500 on baking stone until done.  (Or you can refrigerate for up to 2 hours, let sit at room temperature for 1 hour, before baking.  Or you can freeze the dough, later defrost in the refrigerator, then bring to room temperature 1 hour before shaping and baking.)

      

Topping

1-2 cans San Marzana whole ripe tomatoes--deseeded and chopped

2 cloves of garlic thinly sliced (not chopped)

Olive oil

fresh basil chopped (and any other herbs to taste--optional)

mozzarella--sliced circles or shredded

parmesan cheese--preferably fresh grated

salt

Heat dry pan, add oil and garlic--cook until garlic sizzles in center, then turn off heat.

Add tomatoes, basil, other herbs, salt.  Mix and set aside.

When ready: spoon sauce lightly on pizza dough almost to edge. Add cheeses, drizzle with a bit more olive oil, add salt to taste.  Don't load on the toppings or crust will be soggy.  Less is more!