Homemade Pizza
Homemade Pizza
Ingredients
For the 3-Day Dough (based on 500g bread flour)
- 500 grams bread flour
- 310 grams water
- 2 grams active dry yeast
- 12 grams salt
- 17 grams olive oil
- 10 grams granulated sugar
For the Sauce
- 1 can crushed tomatoes, (approx. 28 ounces)
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 teaspoon granulated sugar, optional, to balance acidity
For Assembly
- 1 1/2 cups low moisture mozzarella, shredded, 50/50 whole milk/part skim recommended
- 1/2 cup fresh mozzarella, torn into small pieces
- 1/4 cup Pecorino Romano cheese, grated
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1/4 cup semolina flour, for dusting, or regular flour
- 2 tablespoons extra virgin olive oil, for drizzling
Instructions
- 1
Begin the 3-day dough process. In a large bowl, combine the water, yeast, and granulated sugar. Stir gently to dissolve the yeast and sugar. Let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the bread flour and salt to the bowl with the yeast mixture. Mix thoroughly with a spoon or your hands until a shaggy dough forms and no dry spots of flour remain. Do not overmix.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 4
Pour the olive oil over the dough. Perform a series of gentle stretches and folds to incorporate the olive oil into the dough. This may take a few minutes. The dough will be slippery at first.
⏱️ 10 min
- 5
Cover the bowl again and place it in the refrigerator for bulk fermentation for 3 days (72 hours).
⏱️ 4320 min
- 6
On the day of baking, remove the dough from the refrigerator. Gently divide the dough into 4 equal portions (approximately 200-220g each for a 500g flour recipe) and shape each into a tight ball. Place each dough ball into a lightly oiled individual container or proofing box.
⏱️ 10 min
- 7
Allow the dough balls to proof at room temperature for 1-2 hours, or until they have visibly increased in size and are soft and airy. This is your final proof.
⏱️ 120 min
- 8
While the dough is proofing, prepare the sauce. In a medium bowl, combine the crushed tomatoes, salt, dried oregano, dried basil, and optional granulated sugar. Mix well and set aside.
⏱️ 5 min
- 9
Preheat your oven to its highest setting (usually 500-550°F or 260-290°C) with a pizza steel or stone inside. Allow it to preheat for at least 45-60 minutes to ensure the steel is thoroughly hot.
⏱️ 60 min•🌡️ 550
- 10
Lightly dust your work surface and a pizza peel generously with semolina flour. Take one proofed dough ball and place it on the semolina-dusted surface.
⏱️ 2 min
- 11
Gently stretch the dough by hand, working from the center outwards, to form a pizza base of your desired thickness (typically 10-12 inches). Avoid pressing on the edges to create a puffy crust.
⏱️ 3 min
- 12
Carefully transfer the stretched dough onto the semolina-dusted pizza peel. Give the peel a gentle shake to ensure the dough moves freely. If it sticks, lift and add more semolina underneath.
⏱️ 1 min
- 13
Spread a thin, even layer of the prepared tomato sauce over the dough, leaving a 1/2 to 1-inch border for the crust.
⏱️ 1 min
- 14
Evenly distribute the low moisture mozzarella, then the fresh mozzarella pieces, followed by a sprinkle of grated Pecorino Romano and Parmigiano Reggiano cheese.
⏱️ 1 min
- 15
Drizzle a small amount of extra virgin olive oil over the toppings.
⏱️ 1 min
- 16
Carefully slide the pizza from the peel onto the preheated pizza steel in the oven. Close the oven door quickly to maintain heat.
⏱️ 1 min
- 17
Bake for 5-10 minutes, or until the crust is golden brown and puffed, the cheese is melted and bubbly, and the edges are slightly charred. Cooking time will vary depending on your oven and desired crispness.
⏱️ 10 min•🌡️ 550
- 18
Using the pizza peel, carefully remove the baked pizza from the oven. Transfer it to a cutting board.
⏱️ 1 min
- 19
Let the pizza rest for 1-2 minutes before slicing to allow the cheese to set slightly. Slice into wedges and serve immediately. Repeat for remaining dough balls.
⏱️ 2 min
Kitchen Tools
Homemade Pizza
For the 3-Day Dough (based on 500g bread flour)
- 500 grams bread flour
- 310 grams water
- 2 grams active dry yeast
- 12 grams salt
- 17 grams olive oil
- 10 grams granulated sugar
For the Sauce
- 1 can crushed tomatoes, (approx. 28 ounces)
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 teaspoon granulated sugar, optional, to balance acidity
For Assembly
- 1 1/2 cups low moisture mozzarella, shredded, 50/50 whole milk/part skim recommended
- 1/2 cup fresh mozzarella, torn into small pieces
- 1/4 cup Pecorino Romano cheese, grated
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1/4 cup semolina flour, for dusting, or regular flour
- 2 tablespoons extra virgin olive oil, for drizzling
Instructions
- 1
Begin the 3-day dough process. In a large bowl, combine the water, yeast, and granulated sugar. Stir gently to dissolve the yeast and sugar. Let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the bread flour and salt to the bowl with the yeast mixture. Mix thoroughly with a spoon or your hands until a shaggy dough forms and no dry spots of flour remain. Do not overmix.
⏱️ 5 min - 3
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 4
Pour the olive oil over the dough. Perform a series of gentle stretches and folds to incorporate the olive oil into the dough. This may take a few minutes. The dough will be slippery at first.
⏱️ 10 min - 5
Cover the bowl again and place it in the refrigerator for bulk fermentation for 3 days (72 hours).
⏱️ 4320 min - 6
On the day of baking, remove the dough from the refrigerator. Gently divide the dough into 4 equal portions (approximately 200-220g each for a 500g flour recipe) and shape each into a tight ball. Place each dough ball into a lightly oiled individual container or proofing box.
⏱️ 10 min - 7
Allow the dough balls to proof at room temperature for 1-2 hours, or until they have visibly increased in size and are soft and airy. This is your final proof.
⏱️ 120 min - 8
While the dough is proofing, prepare the sauce. In a medium bowl, combine the crushed tomatoes, salt, dried oregano, dried basil, and optional granulated sugar. Mix well and set aside.
⏱️ 5 min - 9
Preheat your oven to its highest setting (usually 500-550°F or 260-290°C) with a pizza steel or stone inside. Allow it to preheat for at least 45-60 minutes to ensure the steel is thoroughly hot.
⏱️ 60 min•🌡️ 550 - 10
Lightly dust your work surface and a pizza peel generously with semolina flour. Take one proofed dough ball and place it on the semolina-dusted surface.
⏱️ 2 min - 11
Gently stretch the dough by hand, working from the center outwards, to form a pizza base of your desired thickness (typically 10-12 inches). Avoid pressing on the edges to create a puffy crust.
⏱️ 3 min - 12
Carefully transfer the stretched dough onto the semolina-dusted pizza peel. Give the peel a gentle shake to ensure the dough moves freely. If it sticks, lift and add more semolina underneath.
⏱️ 1 min - 13
Spread a thin, even layer of the prepared tomato sauce over the dough, leaving a 1/2 to 1-inch border for the crust.
⏱️ 1 min - 14
Evenly distribute the low moisture mozzarella, then the fresh mozzarella pieces, followed by a sprinkle of grated Pecorino Romano and Parmigiano Reggiano cheese.
⏱️ 1 min - 15
Drizzle a small amount of extra virgin olive oil over the toppings.
⏱️ 1 min - 16
Carefully slide the pizza from the peel onto the preheated pizza steel in the oven. Close the oven door quickly to maintain heat.
⏱️ 1 min - 17
Bake for 5-10 minutes, or until the crust is golden brown and puffed, the cheese is melted and bubbly, and the edges are slightly charred. Cooking time will vary depending on your oven and desired crispness.
⏱️ 10 min•🌡️ 550 - 18
Using the pizza peel, carefully remove the baked pizza from the oven. Transfer it to a cutting board.
⏱️ 1 min - 19
Let the pizza rest for 1-2 minutes before slicing to allow the cheese to set slightly. Slice into wedges and serve immediately. Repeat for remaining dough balls.
⏱️ 2 min