View Large Image Pizza Recipe Get ingredients: olive oil 563 g (4 1/2 cups) flour (all-purpose) 6 g (1 tsp) salt 19 g (1 1/2 tbsp) sugar (white, granulated) 15 g (3 3/8 tsp) yeast (active dry) thermometer glass measuring cup (2 cups or more) mixing bowl (medium) mixing bowl (large) sifter Ensure you have enough of the ingredients you'll need later: cheddar cheese mozzarella cheese pepperoni tomato sauce Add to glass measuring cup: 356 g (1 1/2 cups) water (100-110° F, 38-43° C) 15 g (3 3/8 tsp) yeast 19 g (1 1/2 tbsp) sugar Stir with a fork or spoon until dissolved (about 20 seconds). Set aside for 10 minutes (or until there is about an inch of foam on top). It's okay if there are chunks. Place the yeast mixture somewhere that it won't be disturbed. If there's not enough foam after 20 minutes, redo the yeast mixture. Sift into medium mixing bowl: 563 g (4 1/2 cups) flour 6 g (1 tsp) salt Using a measuring cup, make a well in the middle of the dry ingredients. (The well needs to be big, because the 1 1/2 cups water will be added to the well later.) Add to well: 21 g (1 1/2 tbsp) olive oil Ensure the work surface is clean and dry. Add to well: yeast mixture Stir with a fork until you can't stir any more (about 30 seconds). Dump ingredients from the mixing bowl onto the table. Knead the dough until a smooth ball forms (about 10 minutes). Make sure all the flour is incorporated into the dough. If the dough sticks to the table, sprinkle flour on the table. Clean the medium mixing bowl. Pour some olive oil into the medium mixing bowl. Using a paper towel, spread the oil around the bowl. Place the dough into the oiled medium mixing bowl. Fill the large mixing bowl halfway with very warm water (115° F / 46° C). Place the medium bowl into the large bowl. Cover the bowls with a clean dish towel. Set aside. Let rise at room temperature for 30 minutes (or until the dough has doubled in size). Get ingredients: cheddar cheese mozzarella cheese pepperoni tomato sauce 2 pizza pans (14-inch diameter) plate grater pastry brush Using the largest holes in the grater, grate half a brick of mozzarella cheese and about an inch of cheddar on a plate. Don't mix the cheeses together. Ensure the work surface is clean and dry. After the dough has risen, set the oven to bake, 495° F (257° C). Prepare a lightly floured surface for kneading the dough. Knead the dough for about 1 minute. Divide the dough in half evenly. For each half: Knead the dough for about 1 minute. If it's too sticky, add more flour. Using your hands, roll the dough into a ball. Set aside. Place a pizza pan on the table. Spread olive oil on the pizza pan (so the pizza won't stick to it). Hold the dough in the air and start stretching out the edges to make a disc shape. Place the dough on the pizza pan. Stretch the dough with your fingers and knuckles until the dough reaches the edges of the pizza pan and is roughly the same thickness throughout. Some dough should be sticking up at the edges to form the crust. For each pizza: Pour about 1 tbsp of olive oil on the pizza. Using a pastry brush, spread the olive oil over the entire pizza, including the crust. (If there's too much oil, dab it with a paper towel to soak up the excess oil.) Pour 5 1/2 tbsp of tomato sauce on the pizza. Using a pastry brush, spread the tomato sauce over the entire pizza, excluding the crust. Add the toppings (cheese, pepperoni, etc). For cheese pizza: sprinkle half the mozzarella and all of the cheddar on the pizza. For pepperoni pizza: sprinkle the rest of the cheese, and then cover the pizza with pepperoni. Bake for 10 minutes.
