The Realtors Perfect Pizza Primer W Dough Recipes

Steps:

• Make the dough in the bread machine. Put everything in there according to the manufacturers instructions for your machine.
• If I have the time, I shred my own mozzarella cheese (about 2lbs). If not, I use the store bought shred- about 3 cups per pizza. Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown. I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer. I use half an onion about the size of a baseball, sliced in 3/8 inch rounds. If you're doing other veggies, do them right in there with these.
• I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles. I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough. It makes a thin crust pizza that is crispy on the bottom but doughy on the top like it's supposed to be.
• Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
• When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, it's already hot. I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment. I take all the extra racks out of the oven and move the one I'm using close to the bottom so there's room to work in there.
• Bake them 20 minutes. The tops should be very brown and look good enough to be in a magazine. When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top. It stays juicy and flavorful cause it's baked it the sauce. Only pepperoni or little cooked meatballs goes on top. All other stuff gets fried lightly and baked in, under the final layer of cheese.
• *The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust. Get one- they are sooo worth the money. If you don't have one, use a dark cookie tray- not one of those air-bake ones. They don't work well. Been there, done that. If you use a dark one, you'll get very close to the perfect crust. Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!). I've been doing this a long time so I've made ALL the mistakes at least once!
• This is another one of those recipes I've been refining for 15 or 20 years. This is as close to the perfect pizza I've come.

Steps:

• Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.
• Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
• Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
• Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.
• Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
• Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
• Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.