April 2, 2020
There’s no reason pizza should require delivery—it’s one of the simplest meals to make at home, particularly when you have fresh dough as a starting point. Especially when you do—dough is more flavourful after at least 24 hours, so you’ll wind up with a wonderfully chewy crust.
When making pizza in your own oven, rather than a pizza oven, don’t be afraid to crank it up as hot as it goes. Most recipes specify around 450˚F, but feel free to turn it right up to 500˚F—most pizza ovens operate at 800F or higher. Pizza stones are wonderful, but not everyone has one—you could do a deep dish pizza in a large cast iron skillet, preheated in the oven like you would a pizza stone, or use a sturdy baking sheet (preferably not nonstick—coated pans are not recommended for use at very high temperatures).
When you come home with your fresh dough, sauce, toppings and cheese, here’s how to turn it into a pizza: preheat your oven to 450˚F, or as hot as it will go. Gently pull and press your dough out into one or two rounds, ovals or rectangles on a sturdy baking sheet that has been sprinkled with cornmeal or flour, or lined with parchment.
Spread with tomato sauce or puree, or jarred basil or sun-dried tomato pesto, or the sauce of your choice. Scatter with toppings — cured meats, olives, sliced mushrooms and peppers, pineapple, fresh basil, or whatever you like on your pizza. If you’re using lots of vegetables, consider sautéing them first in a drizzle of oil on the stovetop, just to cook off some of their excess moisture.
Scatter with grated cheese and bake for 15-20 minutes, or until bubbly and golden. Let rest for at least 5 minutes before sliding onto a cutting board and slicing. A 1 lb ball of dough is enough for 4-6, depending on appetites.
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