Homemade Pizza is delicious. It can also be a fun filled weekend project with your little kids.
As soon as I joined the Baking partners, I was in awe with the previous challenge that i missed. It was the Thin Crust Vegetable Pizza which I really wanted to get my hands on for a long time.
I have made Pizzas numerous times like a breeze with Readymade Pizza dough and Pizza sauce. But the real challenge this time was making it from scratch.
Before i began this lengthy 3 day process, my mind was wavering with lot of questions. Will the dough be crispy & chewy like how we get outside? Will the homemade pizza sauce be equally good as the readymade ones? Yes, I got answers for all these. Just stick to this recipe for a perfect best Pizza.
Some common tips for baking a Pizza
• Work your hands on the dough. Though there are many videos in the YouTube that shows how to toss the dough. I am no expert! Just give your best.
• Use canned Tomatoes for a good red colored sauce.
• Don’t over crowd your toppings. The lesser the better.
• Feel free to reduce the amount of Cheese. It would still taste good.
• Always use fresh Mozzarella cheese. Not the shredded ones.
Ingredients for the thin crust
Bread flour, plus more for dusting 11 ounces /2 ¼ cup/339g
Sugar 3/4 tablespoons /14g
Salt 10 ounces /1 ½ teaspoon/9g
Instant yeast 1 teaspoons /3g
Extra-virgin olive oil 1 1/2 tablespoons
Lukewarm water 7.5ounces/1 cup/ 21g
Ingredients for making its NY Style pizza sauce
Whole peeled tomatoes 1 (28-ounce) can or Fresh Tomatoes
Extra-virgin olive oil 1 tablespoon
Unsalted butter 1 tablespoon
Garlic 2 medium cloves, grated
Dried oregano 1 teaspoon
Pizza seasoning 1/2 teaspoon
Marjoram 1/4 teaspoon
Red chili powder 1/4 teaspoon
Salt 3/4 teaspoon or to taste
Fresh basil with leaves attached 2 six-inch sprigs
Yellow onion 1 medium, peeled and split in half( about 1 ½ cup chopped)
Sugar 1 teaspoon
· Any sliced or chopped veggies of your choice such as capsicum, sliced onions, mushroom, also you can add paneer or sliced jalapenos or even fruit such as pineapple.
· Any Meat as you like. Preferable pre-cooked Chicken pieces if you want. It is optional.
· Parmesan or Mozzarella Cheese grated as you like to choose 1 to 2 cups depends on the size of the pizza
For Making the sauce
• Pulse the tomatoes and their juice in food processor / Blender until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
• Puree the onion and garlic and set aside.
• Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add onion puree and oregano, marjoram, pizza seasoning, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Add salt to taste. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
For Making the thin crust pizza
• Combine flour, sugar, salt, and yeast in bowl of food processor or in a bowl. Pulse 3 to 4 times until incorporated if you have food processor. Otherwise mix well together with the help of the whisk. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. You can mix the dough with hand or in stand mixer to form soft dough.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Place the dough in a plastic container and keep it in refrigerator and allow to rise at least one day, and up to 5. I rest the dough for about 72 hours.
• At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow rising at warm room temperature until roughly doubled in volume.
• Preheat oven to 525°F for 30 minutes with pizza stone inside.
• Turn the dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza pan.