Pizza Recipes 🍕

The Dough

All ingredients are measured as a percentage of the flour's weight. 900g is enough to make four or five 12-14" pizzas. AP or bread flour, it doesn't really matter.

Ingredients

  • 900g flour
  • 600g water (66%)
  • 18g salt (2%)
  • 9g yeast (1%)
  • 9g sugar (1%)
  • 9g oil (1%)

My stand mixer bowl is 765g

Steps

  1. Dissolve sugar into warmed water
  2. Sprinkle yeast onto water and let bloom
  3. Add the flour and salt
  4. Mix on low speed until well incorporated, scraping sides if necessary
  5. Add oil and mix a few more minutes
  6. Cold proof in refrigerator for 2 hours to 3 days
    1. This is the ideal way, but you can proof on the counter and bake a couple hours after making if low on time
    2. You can divide the dough before or after proofing
  7. Let the dough come to room temperature
  8. Put the pizza stone in the oven one hour before cooking and turn it as high as it goes, at least 500°
  9. Shape the dough into circles on parchment paper sheets
  10. Add sauce and toppings
  11. Trim parchment paper to minimize overhang
  12. Use peel to slide pizza and parchment onto pizza stone
  13. Optional, but the parchment is easy to slide out after a minute or two
  14. Cook 6 - 10 minutes, or until bubbly and delicious

The Best Topping Combinations

Pizza Bianco

  • Garlic oil/butter
  • Provolone and/or mozzarella
  • Ricotta
  • Cured meat: bacon, pancetta, salami, etc.
  • Black pepper
  • Red onion (optional)

Fig Jam, Pork, Gorgonzola, Red Onion

Carnitas, Red Onion, Barbecue Sauce