Pizza!

INGREDIENTS for one 16-18" pizza

Spice rack & Baking aisle

• Flour - 3-1/2 cups (415-420g)

  • All purpose - for indoor oven (lower temp)

  • 00 - for outdoor oven (high temp)

• Yeast - 1-1/2 teaspoons

• Sugar - 2-1/4 Tablespoons

• Salt - 1-1/8 teaspoons

• Garlic seasoning 

Condiments aisle

• Olive oil - 2-1/4 Tablespoons

From home

• Water @ 120F - 1-1/8 cups

DIRECTIONS - Dough prep

1. Start with water (1-1/8 cups) at 120F in a small bowl (don't worry, it will cool to the right temp for proofing as you add the rest)

2. Add sugar (2-1/4 Tbsp) to the water and stir

3. Stir in yeast (1-1/2 tsp). Measure the temp and it's probably 110F, perfect for proofing. While you're waiting 5 min for it to proof...

4. Add flour (3-1/2 cups or 415-420g) directly to mixing bowl (stand mixer if you have it), then add the salt (1-1/8 tsp). Start mixing.

5. Just before adding the water/yeast/sugar mixture, add olive oil (2-1/4 Tbsp) in the same bowl and start mixing. (Pro tip: some recipes tell you to add the olive oil later, but if you wait until the dough ball starts to form, then it gets slippery when the oil is added and doesn't mix in properly)

6. When the water/yeast/sugar mixture looks good, pour all of it in and set stand mixer to speed 2 and let it run for 10 min

7. After it's mixed, place it in a large bowl to rise for 60 minutes

8. (Optional) Refrigerate for 24 hours

DIRECTIONS - Pizza Time!

1. (Optional) Remove dough from refrigerator and let return to room temp

2. Preheat oven to 450F. (For the ultimate crispy crust, get a 1/8" thick stainless steel plate and warm it up on the grill until it's surface is 400F)

3. Roll dough out on a pastry mat. It will be feisty and try to keep shrinking back. Keep rolling until it's 1-2" larger in diameter than the intended pizza size (the little extra is for the edge).

4. Transfer dough to parchment paper, re-roll.

5. Brush on a little olive oil on the edge and roll to form the edge. Brush on a little more olive oil on the formed edge and sprinkle on some garlic seasoning.

6. "Dock" the bottom, but not the edges. Docking basically means making a bunch of tiny holes. There is a special tool for this, or just use a fork and stab it a lot of times. This allows the air bubbles to escape to prevent big bubbles and also helps create the crispy crust.

7. Bake for about 5 minutes on the parchment paper. After this it will no longer be sticky on the bottom and can be transferred to a cutting board or pizza paddle. Add the ingredients for the flavor of pizza, and finish baking without the parchment paper an additional 5-7 minutes until cheese is melted and edges are done!

NOM NOM CHOMP!