No need to call out for takeout or to settle for a frozen grocery store pizza when you can make your own with this recipe for Homemade Pizza. Made from a yeasted dough, the crust on this homemade pizza is soft and fluffy. Rolled and shaped, the pizza dough is then topped with tomato sauce, a drizzle of olive oil, manchego cheese and a sprinkling of oregano. This recipe uses a unique cooking technique, baking the pizza on top of a heated upside down skillet inside the oven ensures an even bake on the crust.
- 500 grams bread flour
- 60 grams semolina flour
- 400 grams water
- 5 grams dry active yeast (instant)
- 60 milliliters olive oil
- 1 teaspoon salt
- tomato sauce
- olive oil
- manchego cheese (grated, as much as you like on a pizza)
- In a bowl, mix together the flour, semolina, and water. Cover and let sit 20 minutes.
- After 20 minutes have passed, add in the yeast, a drizzle of olive oil, and salt. In a stand mixer with the dough attachment, knead for 8 to 10 minutes. By hand, it will take longer. When you pinch off a section of the dough and stretch it, it should form an almost translucent membrane. If it breaks before forming the membrane, keep kneading. It should be soft and sticky.
- Make a ball with the dough and transfer it to a lightly oiled bowl. Cover with a moist kitchen towel and let sit until it has doubled in volume.
- Turn on your oven’s broiler and place an oven-safe skillet upside down on the top baking rack. Once the broiler has reached full power, preheat the skillet for 10 to 15 minutes.
- Once the dough is risen, punch the center down with your fist. Turn the dough out onto a lightly floured work surface and form a ball. Cut the ball into 6 sections. Each ball will make a pizza. Any balls you do not plan on using immediately should be flattened into a fat circle, covered with plastic wrap, and placed in a freezer.
- To make a pizza, take 1 of the 6 sections and roll it out on a flat surface covered with more semolina. You may need to use your knuckles to stretch it a bit. If it does not want to stretch, just let it rest a few minutes and try again. Make sure the resulting circle is not bigger than the bottom of the skillet you are heating up in the oven.
- Top the dough with tomato sauce, a drizzle of olive oil, manchego cheese, and a sprinkling of oregano.
- Carefully transfer the dough to the top of the upside down skillet in the oven. Bake for 2 minutes and serve hot.
PER SERVING *
|Calories460Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|