Pizza Recipe

The best part about this recipe is that it freezes well (just wrap it in plastic wrap and freeze). Once you’re ready to use it again, just let it thaw in the fridge overnight or on the countertop for a few hours.

Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.

Now, if you’re not familiar with this show and you’re from Japan or somewhere else that has this TV thing called Game Center CX (or something like that), then you probably haven’t heard of it either. But if you’re from somewhere else, I’m sure you’ve seen it before.

Anyway, one of the most memorable moments on this show was when the host asked contestants to go around biting all kinds of objects in an effort to find something that doesn’t taste bad. Like a chair or a pencil. Or even a balloon. That’s right. A balloon.

So anyway, one contestant decided to bite his pizza slice instead! And guess what happened? The pizza tasted like heaven. It was like eating marshmallow coated chocolate chip cookies with sprinkles on top. It was so good that he ate half his slice before finding the piece with chocolate in

it.Do you love pizza? Do you love making it at home? If you answered yes to either of those questions, then today’s post is for you! Today we’re going to talk about how to make the best homemade pizza.

I’ve been making homemade pizza for years and years, and have lots of tips and tricks to share. Here are some of my favorite tips.

Start with a great recipe. I love this one because it’s super easy to make and it tastes amazing! The crust is buttery and crispy, while the sauce is perfectly sweet with a touch of spice. It’s just like eating a slice from any good pizza place.

Use high quality ingredients. You want the best quality ingredients in everything that goes into your food, including your pizza dough. You can’t skimp on the flour or yeast here — they make up the majority of your dough! Also be sure not to use low-quality toppings like pre-shredded cheese or processed meats (like pepperoni or sausage). They won’t be as good as fresh ingredients, which means less flavor and less satisfaction.

Make sure your crust is baked

Pizza Recipe Ingredients

1 1/2 cups (355 ml) of 105°F–115°F warm water

2 1/4 teaspoons in 1 package energetic dry yeast

490g or 3 3/4 cups of bread flour

Olive oil extra virgin, 2 tablespoons (omit if cooking pizza in a wood-fired pizza oven)

kosher salt, two tablespoons

1/8 cup sugar.

Pizza Recipe Method

1.Making the Pizza Dough

Put the warm water in the big bowl of a powerful stand mixer to proof the yeast. After sprinkling the yeast over the warm water, wait five minutes for it to dissolve.

If the yeast hasn’t fully dissolved after 5 minutes, stir. When the yeast is still active and alive, it should start to foam or bloom.

(Take note that no proofing is necessary if you use “instant yeast” rather than “active yeast.” Add just to the flour in the following step.

2. Pizza Recipe dough

Using the mixer paddle attachment, add the flour, salt, sugar, and olive oil. Mix on low speed for a minute. Next, attach the dough hook instead of the mixing paddle.

Use the dough hook to knead the pizza dough for 7 to 10 minutes at low to medium speed.

If you don’t have a mixer, you can combine and knead the ingredients by hand.

To the touch, the dough should feel somewhat tacky or sticky. Put a little extra flour in if it’s too wet.

3.Pizza Recipe Let the dough rise

A thick layer of olive oil should be applied to the interior of a sizable bowl. Place the pizza dough in the basin and turn it so that the oil is evenly distributed.

You can now decide how long the dough should ferment and rise. The dough will have more nuanced flavors as a result of a slow fermentation (24 hours in the refrigerator). A brief fermentation (one and a half hours in a warm location) will let the dough to rise to the appropriate working height.

The dough should be wrapped in plastic.

Place the dough in a warm area (75°F to 85°F) for 1 1/2 hours to have a rapid rise.

Put the dough in a typical, room-temperature location (your kitchen counter will do just fine) for 8 hours for a medium rise. Refrigerate the dough for 24 hours to allow for a lengthier rise (no more than 48 hours).