3 minute read |
Why can’t homemade pizza be like the one you eat at pizzerias? Even with your home kitchen and a single built-in oven, it is possible to recreate that iconic charred crispy crust. You just have to pay close attention to your dough, sauce, and your oven — like the pros.
Here’s a step-by-step guide on how to make a homemade pizza that will get you cooking instead of ordering in.
This easy homemade pizza recipe makes six 10-inch pizzas — perfect for pizza parties or for freezing for later use.
Prep time: 1 hour
Rise time: 13 hours or more
Cook time: 9-10 minutes
Calories: 647 calories (estimated amount for one serving size)
In a bowl, mix all the sauce ingredients. Let that sit for an hour at room temperature, then refrigerate as necessary. It should last up to two weeks.
1. Transfer the dough on a floured surface then cut into six equal parts. Shape them into balls. It’s up to you if you want to use all or freeze some for later. If the dough is still too sticky to work with, rub some olive oil on your hands.
2. Sprinkle some flour on top and cover with a damp towel. Let the dough rest for around 30 minutes to an hour.
3. Place a pizza stone in your oven and preheat to 260ºC for about 45 minutes. The pizza stone helps mimic very high temperatures in a fired brick oven and it regulates heat, resulting in an evenly cooked pizza and a cracker-crisp crust.
4. Flatten the dough ball into a 10-inch disc by gently pressing from the centre going out. To stretch it out, gently toss in the air using your knuckles. You can also use gravity and let the sides hang down as you rotate it.
5. Place the dough on a pizza peel floured with semolina or cornmeal. If you don’t have a pizza peel, you can use a flat baking sheet or a pizza pan. Reshape and stretch out your dough if needed.
1. Top with sauce and your desired toppings.
2. Slide the pizza onto the stone and bake for about 9 to 15 minutes, paying attention to the top and base. The cheese should bubble while the pizza crust becomes golden brown and slightly charred.
For better and consistent results, use the dedicated pizza programme of the UltimateTaste 300 built-in single oven. It grills from above and cooks from below to ensure both sides are evenly cooked.
3. Let it cool for 5 to 10 minutes, then enjoy.
A cast iron skillet will do. Like a pizza stone, it can hold, regulate and boost heat so your pizza immediately crisps up. Don’t forget to dust it with cornmeal or semolina to prevent sticking.
Newly stretched dough should be given time to rest because its gluten is still too tight, which can cause the dough to tear. Giving it a break allows gluten to relax and develop its stretchiness.
Choose flours with high protein content like bread flour. Protein forms gluten, which holds air bubbles, which then form a crispier crust.
Go for cheeses that melt easily like mozzarella, provolone and cheddar. Combine different cheeses for a more complex flavour profile.