Homemade pizza has been a quest for me. I have been working for such a long time to perfect the homemade pizza. It’s funny, you would think that it would be a relatively easy venture. NOPE. I will have a few, for now…I’m sure there will be more to come, varieties. First up! My first creation that made my family smile.
This one is pretty easy but you do need to let the dough rest and rise in the fridge. The only challenge is preparation. I’m such a last minute kind of gal. This dough will need to rest in the fridge for at least 8 hours, but preferably overnight. The sauce is so simple and requires no cooking. You can make it while you are preheating your oven or the day that you make the dough and let it rest as well.
I always use San Marzano tomatoes when I make anything that will use canned tomatoes. Can you tell a difference? YES. There are so many different types. Delallo is one of my favorites. If you can’t find them at your local store you can find them at Amazon. Here is the link, and as always, I am an Amazon affiliate. If you purchase them here I may get a reward. San Marzano Tomatoes Thank you, in advance, if you do!
Recipe highlights:
- If you are using a lot of ‘wet ingredients’, pre-bake your dough for 5 minutes before adding toppings.
- Typically, homemade doughs do best with 3 or fewer ingredients. They aren’t full of all of the ‘junk’ that store bought doughs contain so the liquid in the ingredients will lend to a soggy crust if you over do the toppings.
- We use fresh mozzarella, this ads to the moisture if you don’t pat dry. Be sure and pat the cheese dry if you are using fresh.
- This will make at least 2 pizzas depending on the size of your pie. This dough freezes well. Simply place in a ziplock bag and freeze.
- Thawing/rising frozen dough: Remove dough and place in a large bowl and cover tightly with saran wrap. Place in refrigerator for 24 hours. Remove from fridge and let stand until dough is fully doubled.
Pizza Dough
Ingredients
- 3½ Cups All Purpose Flour
- 2 tsp Sugar
- 1½ tsp Sea Salt
- 1½ tsp Instant Yeast
- 1½ Tbsp Extra Virgin Olive Oil
- 1¼ Cups Cold Water plus 2 TBSPS
NoCook Tomato Sauce
- 1 28oz Crushed San Marzano Tomatoes
- 2 Tbsps Red Wine Vinegar
- 1 Tbsp Italian Seasonings
- 1 clove Minced Garlic
- Salt & pepper to taste
Pizza Topping
- Mozzarella Cheese
- Parmesan Cheese
- 1 tsp Extra Virgin Olive Oil
- Pepperoni
- Fresh Mozzarella Cheese - pat dry
- 2 Tbsps grated Parmesan Cheese
Instructions
- Combing flour, sugar, salt yeast in the bowl of a standing mixer. Add water and, on low speed, mix with the paddle attachment until the dough comes together. 2 - 3 minutes.
- Let dough rest, uncovered for 5 minutes.
- Switch to the dough hook and knead the dough for 2 - 3 minutes on medium-low speed. If needed, add extra flour or water to produce a ball of dough that is smooth, and fairly tacky but not sticky. (When you poke the dough, it should peel off like a Post-it-Note, leaving only a slight reside.)
- Lightly oil a large bowl that is twice the size of the dough. Roll the dough in a ball and place in the bowl. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat oven to 450 degrees.
NoCook Tomato Sauce
- Combine all ingredients for the NoCook Tomato Sauce
Pizza Assembly
- Split the dough into two equal parts.
- Roll out one dough on a lightly floured surface.
- Add corn meal to a pizza peel and then place the dough on the peel.
- Cover the top of the dough with sauce and then top with desired toppings, cheeses and drizzle with olive oil.
- Bake for 10-15 minutes until desired doneness.
