RESTAURANT QUALITY PIZZA-MADE EASY!
Thick or thin? Using the recipes below, you can master both!
My personal goal is to master Neapolitan thin curst pizza and I'm always striving to recreate pizza that I've eaten in Italy, NY, and Boston. Growing up in Boston gave me plenty of opportunities to try some of the best pizza in the world. Travelling gave me the unique opportunity to experience the local and regional pizza all over the world. The recipes that follow have been created over a number of years, experimenting with ingredients with the goal in mind of making the best pizza at home that I could achieve. I've done the research for you, now enjoy tried and tested recipes that will make any pizza lover happy. Pizza sauce recipe is below the dough recipes.
Neopolitan thin crust pizza dough
The recipe
Turn onto work surface
Mix in stand mixer
670 g all purpose/bread flour
2 cups cold water
1 tsp instant yeast
1 tbsp coarse salt
2 tbsp sugar/honey
2 tbsp olive oil
Note: You can substitute vegetable oil for olive oil but the results will not be as good.
Mix in stand mixer
Turn onto work surface
Mix in stand mixer
Mix in stand mixer for five minutes or choose a kneading method. Dough will be really wet, do not mix in extra flour.
Turn onto work surface
Turn onto work surface
Turn onto work surface
Use a dough scraper to remove dough and place on lightly floured work surface.
Form a dough ball
Cut into four equal pieces
Turn onto work surface
Form a dough ball. Do not over knead. Only use enough flour on the dough to get a loose form.
Cut into four equal pieces
Cut into four equal pieces
Cut into four equal pieces
Use your bench knife to cut into four equal pieces.
Form and store
Cut into four equal pieces
Cut into four equal pieces
Form each piece into a dough ball and place in a lightly oiled glass storage ball, place lid on bowl and refrigerate for at least 5 hours before use. Unused dough can be stored in the refrigerator for up to a week.
making pizza from above dough
Preparation
Flatten dough ball into disc
Remove your dough and poke
Turn your oven to it's highest setting. Depending on your oven, that may be 450, 500, or 550 degrees. If using a stone, preheat oven an hour in advance. I recommend a pizza steel. You will also need a metal pizza peel, a wooden pizza peel, and a pizza cutter.
Remove dough from refrigerator and let dough come to temperature for about 15-20 minutes. prior to working dough.
Remove your dough and poke
Flatten dough ball into disc
Remove your dough and poke
Remove from bowl and set on work surface. Flatten dough ball into a disc by pushing (poking) into the dough with your fingers.
Flatten dough ball into disc
Flatten dough ball into disc
Flatten dough ball into disc
Roll palms onto dough and press down evenly while turning the dough slightly expanding the disc and flattening the dough even more into a larger disc
Stretch
Place toppings on dough
Flatten dough ball into disc
Take dough carefully into and place it on top of your firsts and gently stretch from the center out, while turning the dough each time after each stretch. Be careful to take your time and not to break the dough. If you accidentally poke a hole in the dough, fold the dough back into a dough ball and either let it rest for 15 mins and try again or choose another piece of dough.
Final shaping
Place toppings on dough
Place toppings on dough
Place a piece of parchment paper to cover up your wooden pizza peel. This will make it easier to slide into your oven onto your pizza steel (recommended) or pizza stone. Finalize your crust shape.
Optional: Sprinkle cornmeal on your parchment paper before setting dough onto wooden peel. Traditionally this is to help the dough slide off the wooden peel but since we are using parchment paper, the pizza should slide easily onto your pizza steel or stone.
Place toppings on dough
Place toppings on dough
Place toppings on dough
Begin with a thin layer of sauce. Pizza takes less sauce than you think it does. Start with a tablespoon or two and circle the dough with the sauce. Place cheese and desired toppings on pizza. Whole milk mozzarella provided the best flavor with a light parmesan or romano sprinkle on top. For added flavor, sprinkle oregano or Italian seasoning on top of the cheese. You may also add a very small drizzle of heavy cream for a richer flavor.
Bake
Bake
Bake
Using your wooden pizza peel,slide the unbaked pizza onto the pizza steel or stone. Keep your eye on the pizza because it will cook very fast. You may need to turn the pizza half way through the cooking process to get an even bake. When crust is golden brown, remove the pizza using a metal pizza peel. Let cool, cut and serve.
Tips
Bake
Bake
Your results may vary and some experimenting may be needed to get the ultimate results with your particular oven. Start with your steel or stone on your middle rack and adjust as needed to get your curst and toppings to be at the perfect consistency. This may take a few attempts. My oven has a top temperature of 500 degrees F and I am able to leave the parchment paper with the pizza during the cooking time which is about 5-7 minutes. You may have to remove the parchment paper during the baking process if it becomes too dark. Be careful that it doesn't catch on fire in your oven.
Thick crust pan pizza
PAN PIZZA FOR THICK CRUST LOVERS
If your friends and family are like mine, they decide they want pizza about 2 hours before dinner time. I've adapted this recipe to accelerate the prep time and will also share the longer prep if you are lucky enough to plan a day in advance.
Pan pizza assembly
Not your standard pizza technique
Preheat your oven to 450 degrees F.
On this pizza recipe, start with the cheese. Put a generous amount of cheese directly on the dough itself. Remember, the cheese is an important ingredient so use a good quality whole milk mozzarella or any combination of mozzarella, parmesan, romano, asiago, etc. according to your liking. The cheese should go to the edge of the pizza, covering the entire dough surface.
Next add your toppings. Remember meat must be cooked BEFORE adding to a pizza. A sprinkle of oregano or Italian seasoning can elevate the flavor on your pie.
The final step is the sauce. You are not going to spread it over the cheese, you are going to take a tablespoon and drop it on top of your toppings. You are not attempting to cover the whole pizza, just enough sauce dropped on over the pie to taste some in every bite.
Bake until golden brown, about 15 to 20 minutes depending on your oven.
pizza sauce recipe
For great pizza sauce, start here
Like all recipes but especially those with tomatoes, this sauce recipe is a guide to get you started. Tomatoes can vary in acidity greatly and make minor adjustments may be necessary to perfect your preferred flavor.
1-28oz can of whole, crushed, pureed tomatoes. Traditional Neopolitan pizza uses San Marzano tomatoes from the Mount Vesuvius area of Italy. I recommend splurging for these DOP certified tomatoes if you find them, but any tomatoes will work.
1-8oz can of tomato paste
2 to 4 tsbp sugar , honey, or agave (start with 2 and increase if needed
1 1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 cup water
Pinch of cayenne pepper or paprika which brightens the tomato favor (optional)
