Best Pizza This Side of Heaven
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| Recipe Rating: | |
| Categories: | Italian, Other Main Dishes, Healthy |
| Keyword: | Pizza |
| 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. | |
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Sherry PeytonWell SeasonedLas Cruces, NM (pop. 97,618)SherryPeytonMember Since Jul 2011Sherry's Notes:
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!
Directions
Combine all sauce ingredients in a small sauce pan,leave cover ajar so steam can escape. Turn on low and check every 15 minutes.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.Note: any commercial pizza sauce can be used of course.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.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.Add the salt(Not before)Re-establish dough hook and put on medium speed for 5 minutes.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.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.Repeat step 8.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.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.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!
Comments
1-12 of 14 comments
Monica H
MonisiaHossa
Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
BodyWorks
Cooking healthy
Dreams of Cheese
Lite and Healthy Eats!
BodyWorks
Cooking healthy
Dreams of Cheese
Lite and Healthy Eats!
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?
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?
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
Kim Biegacki
pistachyoo
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Some Like It Hot -- Muy Caliente!
Some Like It Hot -- Muy Caliente!
Sherry Peyton
SherryPeyton
Jan 22, 2012
Sally this is a very wet and sticky dough. So it will sink slowly down the dough hook to the bowl again once you stop the machine. It's kinda like a very thick paste almost. I swear you could use it as morter with bricks! Sometimes it won't even come off the bottom, just off the sides. People are tempted to add more flour to make a regular ball, which is not what you want here. Trust me. What you get with this wetter dough is really big bubbles so your crust is really airy and crunchy, not bready and heavy.
sally murray
salijo1
Feb 3, 2012
Oh, this turned out heavenly... lol So many flavors. I added a teaspoon of garlic powder, and used 1 large can of diced tomatoes, a small can of paste, and about a cup of h2o. It made for a great texture to the sauce. We are already planning our new combination of toppings. Thank you, it is an awesome recipe.
Sherry Peyton
SherryPeyton
Apr 1, 2012
Sara, thanks so much. I know the dough is a bit of work, but gosh, we just can't stand regular bought pizza or regular crust any more. I'm making one tomorrow actually! Once you get used to it, it really gets easier. I keep thinking it's about time we tried some different toppings at least. lol..Thanks again.
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