If there’s but one thing I hate more than anything is bought pre-made pizza dough straight from the grocer. Yes, it’s convenient and fast (what with the work having been done already for you), but when it comes to the baking process the dough never cooperates and cooks quite differently. So I said goodbye to using that dough (though I’ve only ever bought it once) and have re-introduced homemade pizza once again to my family (Mom, Dad, Nonna, Siblings) you get the gist of it.
What I hadn’t anticipated was exactly how good my pizza would turn out and just how little would be left over after making enough for TWO whole pizzas. So here’s my pizza dough (stilo Italiano).
Stilo Italiano means- Italian Style. Yes, I have run into people who do not know the translation to this, but then again it isn’t their fault one doesn’t know another language. We’re not born knowing, we’re born learning from day one and so on.
Basic Pizza Dough (Not for Montignac Phase 1)
- 2 1/2 tbsp fresh cake yeast or 1 package of dry yeast
- 1 cup lukewarm water
- pinch of sugar
- 1 tsp salt
- 3-3 1/2 cups all-purpose flour
Yields two pizza dough
Preparation: Warm a medium mixing bowl y swirling hot water in it (with fork). Drain. Place yeast in bowl and pour lukewarm water in bowl. Stir in sugar (sugar has to be EXACT amount, that’s what affects the yeasting) with fork, and allow to stand until the yeast has dissolved and starts to foam, about 5-10 minutes.
—You should already have a clean work area by now, but while yeasting (if not cleaned a space) begin to clean work smooth work surface.—-
When done yeasting, use a wooden spoon to mix in salt and one-third of the flour. Continue this process until dough begins to pull away from sides of bowl.
Sprinkle flour on clean, smooth work surface. Remove dough from bowl and begin to knead for (working in the remaining flour and working your arm muscles, haha) for 10 minutes. Use a timer if you don’t trust yourself with keeping an eye on the time. At the end, dough should be elastic and smooth. Form into a ball.
Lightly oil a mixing bowl (with olive oil) and place dough in bowl covered with moistened and wrung-out dish towel across the top of the bowl, and leave it to stand in a warm place until dough has doubled in volume for 50 minutes (use a timer!!).
Punch the dough (until you leave a good bruise to show who’s boss, haha) with your fist to release the air. Divide dough in two and knead for 1-2 minutes. **remember to add flour on work surface before kneading
Pat ball of dough out into a flat circle. Roll out dough, or for the ambitious, hand toss it to desired thickness (about a 3/8-1/4 inch).
Time for sauce (if you like), though in some pizzas, sauce is not required. Infact, it’s not even placed on it half the time. But here is my recipe for a delicious pizza sugo (sauce). I am quite proud of this little creation since it’s taken 4 months to perfect this delicious sauce.
My tomato sugo (sauce):
- 3 ripened (softened) tomatoes
- 1/3 olive oil
- 1 fresh rosemary sprig
- 2 basil leaves (cut chiffonade)
- one garlic clove (chopped fine)
- 1/4 tsp salt
Preparation: Slice and X at the top of the tomatoes (don’t squeeze too hard, they’ll be very soft) and peel off the skin (do wash before hand). In a small sauce pot, add olive oil and let warm on low heat. In a wired strainer and with a wooden spoon press lightly and strain or “squish” to death the tomato.
Add the chopped garlic clove and herbs and seasoning. Bring heat to medium-low and stir ever so often to incorporate olive oil into the sauce until it begins to almost bubble. Take of the heat and let cool.
Or you can use your own or experiment.
Top with fresh mozzarella, and what ever else you choose for a topping. For me, I enjoy my pizza with green peppers, onions, and some mushrooms (or as my mom calls them “the frogs umbrella” or Pizza alla Margherita). They are millions of choices and creations of pizza all the way down to desert. But that’s going a little overboard for me.
Bake for 475 degrees Fahrenheit for 20 minutes. Then it’s time to enjoy. ^,.,^
Tons of Love Bites,