Ingredients

The following ingredients have 8 Servings
  • 360 g Warm water (110 F / 38 C )
  • 15 g Sugar
  • 15 g Olive oil
  • 7 g Instant dry yeast ((1 packet))
  • 500 cup All-purpose flour
  • 9 g Salt
  • 1 cup Tomato sauce
  • 1/4 cup Parmesan cheese (grated)
  • 2 cups Mozzarella cheese (sliced)
  • 6 Tomato slices (optional)

Instruction

  • Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixture to stand at room temperature for 3 to 5 minutes until it gets foamy
  • Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
  • Knead- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes- - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
  • Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
  • Proof - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
  • Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
  • Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust.
  • Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
  • Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
  • Top - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
  • Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.