Most of you are aware of how much I like cooking, hence the moniker The Cookin Momma. I prepare a wide variety of foods, but I believe my two personal favorites are pizza and soup. I mean, who doesn’t like pizza? I FINALLY figured out how to produce my own dough that tastes exactly like it did when it came from the pizza business years ago. Yes, I’ve learned how to prepare pizza like you would at a restaurant. There are two main tricks: the flour needs to be high gluten and the dough needs to ferment for at least two days. I’m going to provide various cooking techniques in addition to the best websites for pizza restaurants. Additionally, you can apply these techniques even if you buy your dough.
Here is the recipe if you want to create your own dough, which I highly recommend. If not, that’s fine too; the cooking techniques listed below still function. The dough can be mixed by hand, in a sturdy mixer like a KitchenAid, or even in a breadmaker. I use the bread maker since it includes a dough cycle because I like things to be simple. I put it in there, and after 1 1/2 hours it beeps, signaling my readiness to travel. This will yield two 12-inch pizzas’ worth of dough.
1/2 to 1 tablespoon of dried yeast
a cup of water
1/9 cup sugar
1-spoon of salt
oil, one teaspoon
High gluten flour, 3 to 3 12 cups (I use King Arthur Flour Perfect Pizza Blend). The quantity of flour depends on how humid your environment is. The dough ought to be quite firm. The dough should be divided in half, formed into two balls, and each ball should be placed in a bowl that has been lightly coated with olive oil. Use some plastic wrap to loosely enclose each bowl. (In reality, I use a brand-new plastic shower cap.) Allow it to remain in the refrigerator covered for two to ten days. The dough is ready for usage after two days. When the dough is ready for use, leave it out for about an hour to come to room temperature before rolling it out. When not in use, you can roll it out in advance and cover with a cloth. To avoid rolling and cleaning while my guests are here, I always do that. (I also prepare all of my toppings in advance.)
Using a pizza stone and a grill to prepare it
Pizza is one of the many things I grill on it. A decent pizza stone and high heat (500 degrees) are the keys to getting a great, crunchy crust. If you’re grilling it, the pizza stone needs to be at least 1/2 inch thick. I can make a decent pizza with my hands, but I like to use a rolling pin since it makes it easier to spread the dough out evenly. I always wind up stretching a little too much where I use my hands. I therefore roll out my dough on a pizza peel that has been dusted with cornmeal. Avoid rolling it out too thin; after a few repetitions, you’ll get the hang of how much to use. I move it to a pizza screen once I roll it out. I do this because, despite using cornmeal, I’ve never been successful in getting something to slide off the peel. Additionally, all that cornmeal ruins your grill or oven. The stages before placing the dough on the pizza screen can be skipped if you’re using dough that you bought. The pizza stone should be heated inside your grill so that it becomes very hot. After assembling your pizza according to the instructions below, lay the screen on the hot stone and cover the pan. You should cook your pizza for 3–4 minutes, rotate it 90 degrees, cover it, and cook it for another 3–4 minutes, depending on its thickness. Your pizza should have a great crunchy bottom and should stay firm until you cut it if your grill and stone are hot enough. It will still taste delicious if it sags, but it won’t be as crunchy.
Cooking It Without A Pizza Stone On The Grill
It’s okay if you don’t have a stone as well. Every grill is different, so you should monitor the heat on this one because your dough will be directly over the flames. By hand, roll out your dough as previously mentioned. Place the dough directly on the grill, oil side down, after lightly brushing it with olive oil. Keep it there for about 3–4 minutes or until it crunches up. Oil the dough’s top portion while waiting. Place your toppings on top of the dough once it has been flipped (new oil side down, crunchy side up) and the bottom has begun to crunch. Pizza will continue to cook for another three minutes if the lid is closed.
Using Your Oven to Cook It
You should follow the instructions in the first technique I described for your dough, right up until you put it on the screen. You must possess an oven with a 500 degree maximum temperature. Ensure that the oven rack is in the center of the oven. Placing the pizza stone on that center rack directly Pre-heat your oven to 500 degrees before turning it on. Once the oven reaches that temperature, I usually let it a few minutes to allow the stone to likewise reach 500 degrees.
Setting Up Your Pizza
You certainly weren’t aware that there is a particular order in which to assemble a pizza, did you? The cheese was constantly burned since I used to usually add it last. I learned how to layer properly. Always keep in mind that items that cook quickly should be placed on the bottom. A basic layering would consist of sauce, cheese, mushrooms, onions, and meat. Or, oil, cheese, tomatoes, and roasted garlic. See how it turns out. The heavier objects prevent the lighter ones from catching fire. I advise lightly pre-cooking any meat you plan to use, such as hamburger, meatballs, sausages, or chicken, so that they will be completely cooked when the pizza is done. When it’s time to build your pizza, be sure to have all of the toppings prepared, cut up, and ready to go. Avoid placing the sauce on first, then cutting the toppings, since this will cause the dough to become soggy. Everything should be ready in advance.
I enjoy using creative toppings. When I finally perfected the dough, my husband requested pizza every night. Aren’t you tired of pizza, I asked? No, he replied, “because every night you change it completely.” Another wonderful feature is that you have control over the kind and quantity of toppings you use, which helps you manage your calorie and fat intake.
Create some truly original toppings. I don’t use a lot of cheese and I use various kinds. You’d be astounded by how delicious it is. Now, let’s talk about some of our favorite toppings.