Pizza is a type of food that is loved around the world. It is one of the most widely consumed foods in the world.
Pizza has been around for a long time and has many variations throughout the world. It can be made with different types of dough, toppings and sauces.
Many people love pizza because it can be customized to suit their preferences. For example, if you don’t like pepperoni on your pizza, you can order it without pepperoni or ask for more toppings like mushrooms and spinach.
So many photos I had to split them into two sets.
On Tuesday night, I started the dough; by Wednesday morning, it was a huge bubbling creature that was nearly spilling out of the bowl. I wasn’t about to make pizza at 9 am when I was only up so early to take the pups out on their morning walk.
So it went into the fridge so it wouldn’t rise anymore. I took it out a few hours later, and then the pizza adventure began.
We had made deep dish pizzas a few weeks earlier; they were good but not really what we were looking for. It was so much crust. Too much crust. This recipe is the exact opposite. Really thin, crisp crust.
Probably one of the best ones I have made at home. Normally homemade pizza tastes well homemade. This one didn’t. It tasted like real pizza. Even better than the one pizza shop in town that delivers, that you just buy out of laziness, no one really likes it.
The rain has started up again, and it is making the pups go crazy. We have been on 6 walks around the block today. It’s only 11:30 am.
- 7 1/2 cups (1000g) AP flour, plus extra for shaping
- 4 tsp sea salt
- 1/2 tsp dry active yeast
- 28 oz can of tomatoes, undrained, pureed, or crushed by hand
- 16 oz fresh mozzarella
- crushed red pepper flakes
- olive oil
DAY 1: Whisk flour, salt, and yeast in a bowl. Stir in 3 cups of water until well incorporated. Mix dough with hands until it forms a rough ball. Transfer to a large clean bowl and cover with plastic wrap. Let sit out on the counter until it more than doubled in size, about 18 hours.
DAY 2: Transfer dough to a floured surface. Divide into 6 equal parts. Gently mold each into a ball. Dust balls with flour, cover with plastic, then let rest for about 1 hour.
Heat oven to as hot as it can go. Mine was 500F.
Gently shape each ball into a 10″-12″ dish using your hands or a rolling pin. Dust with flour if the dough sticks to the surface.
Transfer to a baking sheet and spread some of the crushed tomatoes on the dough. Then tear some of the mozzarellas over. Brush edges with olive oil.
Bake until the bottom of the crust is crisp and the top is blistered. Mine took about 10 minutes, but it will vary on your over. Once down, sprinkle some crushed red pepper flakes over and slice. Repeat with each dough ball.