Pizza from Scratch

My mother makes pizza for a living, so I was basically eating pizza my entire life. Most techniques that I used in this recipe were acquired from our pizzeria back in the Philippines. As I continue to learn more about the art of making pizza, it gets better and better each time I prepare it. Let's simply say, practice makes perfect. I also think that, having an Italian boyfriend who loves to criticize every pizza he eats, it is a huge plus. I get to adjust my recipe based on the taste of a person from Italy where pizza was born.

Shaping your pizza can be a little frustrating. If you get to the point when you want just to throw the dough in the trash and call Dominos, think of how good your pizza is going to taste, because you worked hard for it. It is definitely not fun in the beginning but you will eat a piece of art in the end.

Ingredients

3 1/2 C Flour, doppio zero "00" (I use Caputo brand) 1 1/4 C Lukewarm water 1/2 part Active dry yeast, 1/4oz package 3 Tbsp Extra Virgin Olive Oil 3/4 Tbsp Salt 1/2 Tbsp Sugar

Directions

Mix 1. Sprinkle the yeast over the lukewarm water (100-110F). Set aside for about 5 minutes until fully dissolved. 2. Meanwhile, dump the flour, salt, and sugar on a clean flat surface. 3. Mix the dry ingredients together and create a deep well in the middle of the flour. 4. Pour at least 1/3 of yeast mixture with the EVOO in the well. 5. Slowly bring the flour to the center by stirring with your clean hand keeping the well shape. 6. Gradually add the remaining liquid as you keep stirring until all the dry ingredients gets incorporated with the liquid ingredients creating a wet dough. 7. Knead the dough for about 10 to 12 minutes until the flour absorbs the liquids. Mold the dough into a ball. 8. Place the dough ball in a bowl coated with EVOO. 9. Cover the dough with warm damp cloth. Set aside in a warm place about 4 hours or until the size is doubled. This is the proofing stage where the dough is resting during fermentation.

Divide and Form 1. Remove the cloth covering the bowl and punch the dough once to remove excess air. 2. Divide the dough into 3 to 4 equal portions. 3. Lightly dust the clean flat surface with flour. 4. Form these dough portions into balls by bringing your palms together, apply pressure on the surface slightly pinching the bottom of the dough as your hands move in circular motion.

Shape 1. Flatten the dough ball on a lightly floured surface. 2. Use your fingertips to press from the middle going outwards until you reach the desired size. Make the middle part as thin as possible keeping the edge thick and handy.

There are other ways to shape your pizza dough, like USING THE fist and let the dough hang to stretch the dough, or flipping the dough in the air. However, I highly recommend the steps above for beginners, since it's the easiest.

Top and Bake 1. Place the pizza dough onto a lightly floured baking pan or stone. 2. Scoop a ladle of sauce and spread it evenly. 3. Toss whatever toppings you desire. (High quality fresh mozzarella with mushrooms and olives are my top 3 toppings. Just FYI) 4. Drizzle EVOO on top. 5. Set your oven at its highest temperature. 6. Once the oven reaches the set temperature, place the pizza pan or stone in the oven and bake for 10 to 12 minutes or until crust is golden brown.

From kitchen with love,

Chef Ary

#Italian #Lunch #Dinner #Vegetarian