Gwen’s Ever-Evolving Pizza

July 15, 2019

(crust adapted from Bobby Flay)

 

3 1/2 - 4 c. bread flour, plus more for rolling

(Bread flour will yield a crisper crust. All-purpose flour will yield a chewier crust.)

1 t. sugar

1 envelope instant dry yeast

2 t. kosher salt

1 1/2 c. water, 110 degrees F.

2 T. plus 2 t. olive oil, divided

good quality jarred spaghetti sauce or canned chopped tomatoes

dried Italian herbs, to taste

12 oz. shredded mozzarella cheese

grated Parmesan cheese, to taste

optional: pepperoni or turkey pepperoni, sliced black olives, fresh basil

 

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.

With mixer running, add water and 2 T. oil.

Mix on high until the dough forms a ball.

If the dough is sticky, add additional flour, 1 T. at a time, until it comes together.

If the dough is too dry, add additional water, 1 T. at a time.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 t. olive oil, add the dough, cover with plastic wrap, and put it in a warm area to let it double in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Roll each piece into a 14-inch circle.

Preheat oven to 475 F.

Place each piece on cooking surface of choice, crimping the edges.

(A pizza stone adds a little crisp, cast-iron gives a little char, and metal pizza pans provide a nicely crimped crust.)

Spread evenly with sauce and sprinkle with dried herbs, if desired.

Sprinkle with cheese, and add optional toppings.

Bake for approximately 20 minutes.

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