Best Pizza This Side of Heaven

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:

Ingredients

SAUCE:
2 can(s) tomato sauce (5 oz)
1/2 tsp garlic powder or 2 cloves crushed fresh
1/2 tsp onion powder
1 tsp dried oregano or 2 tsp fresh chopped
1 Tbsp hot pepper flakes
1/2 tsp salt, less if tomatoes are salted
1 Tbsp freshly ground black pepper
PIZZA DOUGH
1 tsp yeast
2/3 c warm water
1 3/4-2 c flour ( or more)
1/2 tsp salt
TOPPINGS
8 oz part-skim mozzerella cheese shredded
20 pepperoni
toppings such as onions, green peppers, mushrooms, etc.

The Cook

Sherry Peyton Recipe
x1
Well Seasoned
Las Cruces, NM (pop. 97,618)
SherryPeyton
Member Since Jul 2011
Sherry's notes for this recipe:
Everything is about the crust. This takes some time, but the results are so worth it you will never make another type. Beware: if you make it, your family will never allow take-out pizza or frozen again!
Make it Your Way...

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Directions

1
Combine all sauce ingredients in a small sauce pan,leave cover ajar so steam can escape. Turn on low and check every 15 minutes.
2
Sauce is done when it is not quite the thickness of tomato paste. Set aside covered. Best put on the pizza when at room temperature.
3
Note: any commercial pizza sauce can be used of course.
4
While sauce is cooking and reducing, add yeast and warm water to heavy duty mixer with kneeding hook. Add 1 1/2 cups of the flour and turn on mixer. Amounts are dependent on humidity. You want the dough to pull away from the sides but when you stop the mixer the dough will still "pool" in the bottom. Add flour until you reach this point, a TBSP at a time.
5
Dough is obviously very sticky. Release the dough hook and prop against the inside of the bowl. Cover the bowl with Saran wrap and leave for 30 min.
6
Add the salt(Not before)Re-establish dough hook and put on medium speed for 5 minutes.
7
Grease hands and a rubber spatula. Slide hand down the dough hook and remove all dough. Then use the spatula to work the dough out into a oiled large bowl. Once in, turn the dough to cover with oil. Cover with oiled saran wrap and a few towels. Place in warm location and leave for one hour.
8
Re-oil spatula and scoop under the edge of the dough and around, turning dough on itself. Turn bowl a quarter turn. Do 4 times, until the dough has been folded on itself. Cover and return to warm area and leave for 30 minutes.
9
Repeat step 8.
10
Take a jelly roll pan and place about 3 tablespoons of oil in it. With a spatula push out your dough onto it. With oiled hands, spread with palms and then fingertips spreading the dough to the edges. If it resists, cover with a towel and leave for 20 minutes. Then continue. Be gentle! Let rise for 30 min.
11
Put a pizza stone in oven if you have one. Preheat oven to 500 for 30 minutes. Assemble pizza: pour pizza sauce and spread with a soft brush or with the back of a spoon. You will use about 3/4. Then place shredded mozzarella over all, then pepperoni and then other toppings.
12
Place pan in oven for approximately 15 minutes.
Check after 12. Edges should be starting to brown. Remove and if you wish, using a metal spatula, slide under one end and the pizza will slide out, onto a cutting surface. Let stand for 10 minutes and then slice up as desired. And then be prepared for the best pizza you have ever had!

About this Recipe

Comments

1-5 of 14 comments

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user Monica H MonisiaH - Aug 8, 2011
Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
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user Susan Feliciano frenchtutor - Aug 14, 2011
Hi, Sherry - this crust does sound divine!
You mentioned putting a pizza stone in the oven, but you also said to spread the dough out into a jelly roll pan. I gather you don't take the pizza out of the jelly roll pan and cook it on the stone? Or do you just set the jelly roll pan on top of the stone?
Normally, I shape my pizza dough right on the stone, after dusting it with a little coarse cornmeal to help prevent sticking.
How do you do this one?
user Sherry Peyton SherryPeyton - Aug 15, 2011
I've done both, but I like the rectangle so I just set the pan on the stone. It works pretty darn good. The crust is akin to chabata bread, nice and holey, not that heavy bread crust we detest. The crust is light, crunchy and frankly instead of giving the crusts to the dog, we now eat them! lol
user Susan Feliciano frenchtutor - Aug 17, 2011
Sounds good, thanks for the tip. We like homemade pizza, so I'll have to try this crust.
user Kim Biegacki pistachyoo - Sep 20, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Some Like It Hot -- Muy Caliente!

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