What Temperature Do You Cook Homemade Pizza At?

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can’t get that hot in your home oven, but the higher you can go, the better.
The maximum temperature of your oven

How long do you cook pizza in the oven?

  • Crispy crust and toppings. High temperatures help the dough get rid of its moisture quite fast,leaving a crisp texture behind.
  • High temperatures improve the dough flavor.
  • Melts the cheese evenly and perfectly without it burning.
  • It ensures the crust proofs well.
  • Perfectly cooks the sauce.
  • Perfectly cooks the other toppings.
  • How to make the best homemade pizza recipe by Tasty?

  • “Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
  • In a large bowl,combine the flour and salt.
  • Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.
  • Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.
  • The Best Homemade Pizza Dough Recipe

    It takes a little time to create homemade pizza dough from scratch, but it is actually rather simple to do it from scratch. Ingredients from your pantry combine to form a dough that is crisp and fluffy with a slight crunch, great for stuffing full of your favorite toppings!

    Fresh From the Oven

    • This recipe is a family favorite
    • we love adore the dough, and it is quite simple to prepare! The greatest pizza dough is made with the fewest ingredients and the fewest procedures.
    • Despite the fact that this dough takes time, the flavor and texture are excellent.
    • There are no specific tools or materials required.
    • In addition to pizza and Stromboli, breadsticks and calzones may be made using this delicious dough.
    • The dough can be prepared ahead of time and stored in the freezer.

    Simple Ingredients

    Simple ingredients are the foundation of the greatest pizza dough.YEAST This dough comes together quickly and easily thanks to the use of instant yeast.FLOUR When making pizza dough, I use all-purpose flour.Whole wheat flour can be used in place of part of the all-purpose flour if that is what you prefer.The use of bread flour will result in a crispier crust.SUGAR Sugar aids in the activation of the yeast, as well as a small amount of browning and flavoring.

    OIL I prefer to use olive oil in my pizza dough since it adds a wonderful taste and helps to make the dough more soft, but any oil will do.Before baking, brush a little additional oil on the dough to create an extra crisp crust.HERBS You may customize this dough by adding your favorite herbs and tastes to it as you see fit.

    How to Make Pizza Dough

    1. Make a well in the center of the flour and whisk in the instant yeast until it is completely incorporated.
    2. Stir in the remaining ingredients (as directed in the recipe below) until the dough comes together.
    3. Make a smooth and elastic dough by placing it on the counter and working it for approximately 5 minutes (or mixing it in a stand mixer)
    4. Allow the dough to rise in a greased mixing basin until it has doubled in size. Divide the dough when it has been punched down.
    5. Pizzas should be stretched or rolled to the proper size before being topped with sauce and toppings.

    ADVICE FROM THE PROS: Pizza dough may be made ahead of time and stored in the freezer. When you’re ready to create pizza, let the dough defrost overnight in the refrigerator before following the instructions exactly as described.

    How to Roll/Stretch Pizza Dough

    Pizza dough may be stretched or rolled to match the shape of your pizza pan, if necessary.The nicest texture for pizza dough is achieved by stretching it (but I find rolling to be quick and easy).To prevent your dough from sticking to the surface, sprinkle it with flour or drizzle it with olive oil.If you’re using flour, don’t use too much since it will make the dough too difficult to work with.Using only a small amount will keep the dough bouncy and malleable.Gently stretch out the dough to fit your pizza pan and gently press it into the pan to create a pizza crust.

    Either roll the edges in or just push the edges of the pizza together to make the outside crust a little bit thicker.Before you add the toppings, poke holes in the dough with a fork to prevent huge bubbles from developing as it bakes.To add flavor to the dough, brush it with a small amount of olive oil and then cover it with pizza sauce and other toppings as desired.

    Pizza Dough Tips

    • Make certain that the flour is measured precisely in order to get the optimum consistency.
    • Instead of all-purpose flour, bread flour can be used, which will result in a crispier crust.
    • When it comes to kneading the dough, you may use a stand mixer, but we prefer to do it by hand
    • Before stretching or rolling the dough, make sure it is at room temperature.
    • Freeze pizza dough, either as a whole or in balls, for wonderful cooked goodness at the last minute! As soon as the dough has been proofed, roll it into balls, drizzle with olive oil, and cover it tightly with plastic wrap. Keeping all of the dough balls in a zipped bag with the date written on the outside will keep them fresh for up to three months

    Ways to Use Pizza Dough

    • An easy homemade calzone recipe that everyone loves
    • Cheesy Breakfast Pizza
    • Stromboli Recipe that is ready in 30 minutes
    • Buffalo Chicken Pizza
    • The Best Cheesy Breadstick Recipe that goes perfectly with spaghetti
    • and more.
    • Homemade Supreme Pizza
    • Homemade Air Fryer Pizza Rolls – great for kids
    • Homemade Supreme Pizza

    Did you make this Pizza Dough from scratch? Please consider leaving a rate and a remark in the section below!

    The Best Homemade Pizza Dough Recipe

    • Time required for preparation: 20 minutes Preparation time: 14 minutes Time to get up: 45 minutes 1 hour and 19 minutes is the total time. 16 serves (per recipe) Cooking ahead of time and freezing the dough for later use, this homemade pizza dough yields two delectable pizzas that are sure to please. 1 packet instant dry yeast (about 1 teaspoon) The ingredients are as follows: 2 14 teaspoons
    • 3 1 4 cups all-purpose flour
    • 1 cup warm water
    • 3 tablespoons olive oil
    • 2 tablespoons sugar
    • 14 teaspoon salt.
    • Spend with Pennies may be found on Pinterest. In a separate bowl, whisk together the yeast and flour.
    • Combine the flour mixture with the water, olive oil, sugar, and salt until well combined. Hand-knead the dough for 5-7 minutes, or until it is smooth and elastic
    • set aside.
    • Fill a lightly oiled mixing bowl halfway with the dough and cover. Allow to rest in a warm environment for 30-40 minutes, or until doubled. Puncture the dough down and divide it into two equal halves. It is possible to freeze the dough at this point.
    • Preheat the oven to 450 degrees Fahrenheit.
    • Spread some light cornmeal on your work area and stretch or roll the dough into the appropriate pizza shape. Gently fold the edges inward to produce a crust using your fingers. Allow dough to rest for 10-15 minutes before handling it. Poke holes in the dough with a fork and lightly spray the dough with olive oil.
    • Bake for 11-14 minutes, depending on how many toppings you choose on your pizza. Allow for cooling for 3-5 minutes before cutting

    After it has risen, the pizza dough may be frozen.Thaw the dough overnight in the refrigerator before rolling it out and baking it as suggested.Before stretching or rolling the dough, make sure it is at room temperature (especially if made ahead of time).Pizza dough may be stretched or rolled to match the shape of your pizza pan, if necessary.The nicest texture for pizza dough is achieved by stretching it (but I find rolling to be quick and easy).To prevent your dough from sticking to the surface, sprinkle it with flour or drizzle it with olive oil.

    If you’re using flour, don’t use too much since it will make the dough too difficult to work with.Using only a small amount will keep the dough bouncy and malleable.Before you add the toppings, poke holes in the dough with a fork to prevent huge bubbles from developing as it bakes.Ascertain that your oven (as well as your pizza stone or pan, if applicable) is warmed.Pans of a darker color will brown more quickly.Make sure your pizza stone is preheated at the same time you are preheating the oven.

    The nutritional information is for one-eighth of a pizza and solely includes the pizza dough.Serving size: 1 piece, calorie count: 123 Nutritional Information: Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fatty Acids: 1g, Salt: 183 mg, Potassium: 31 mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1 mg, Calcium: 5 mg, Iron: 1 mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).Course Bread and Pizza Cuisine are available.

    1. SpendWithPennies.com is an American website.
    2. The content and photos are protected by intellectual property rights.
    3. We invite you to share this dish with your friends and family.

    It is extremely forbidden to copy and/or paste whole recipes into any social media platform.Please see my photo usage policy, which may be found here.

    The BEST Homemade Pizza Sauce Recipe

    It is possible that this content contains affiliate links.Please see our privacy and disclosure policy for more information.Learn how to prepare a homemade pizza sauce recipe that will make your pizzas taste even better.This sauce is quick and simple to make, and it keeps well.It also has no mysterious ingredients!Say welcome to a deliciously thick and hearty handmade pizza sauce.

    I wish you could get a whiff of this sauce right now via the computer screen.It’s meaty and comforting, and it’s the perfect sauce for topping handmade pizzas.Pizza sauce may be created at home in a short amount of time, and it doesn’t have to be complicated to prepare.My recipe creates a huge batch that may be used on 3-4 pizza crusts, depending on your sauce liking, depending on how much you prepare.I use a little amount of pizza sauce (heartburn is a real thing at 33), so a bottle generally lasts me for around 5 pizzas.Keep in mind, though, that the outcome is entirely dependent on how long you simmer the sauce.

    The longer the tomato sauce is simmered, the more concentrated it will turn out to be.It’s also quick and easy to create because it’s made primarily of cupboard ingredients.

    This Homemade pizza sauce recipe is…

    • Vegan-friendly, gluten-free, and the finest pizza sauce on the planet
    • Prepared in around 30 minutes

    What you need to make this easy pizza sauce recipe:

    • Canned whole tomatoes: I’ve made this recipe enough times now that I’ve tried it with whole tomatoes, diced canned tomatoes, and pureed tomatoes, and while all three of these work, I’ve found that whole tomatoes are the best option for preparing pizza sauce in your own kitchen. The first step is to crush some San Marzano tomatoes and make some homemade ″crushed tomatoes.″
    • A large splash of olive oil not only enhances the flavor of the sauce, but it also helps to cook and bloom all of our aromatics and spices.
    • Grated onions: You may grate the onions on a grater box, coarsely chop them and pour them into a food processor, or finely mince the onions for a heartier sauce if you have a food processor. I use the food processor to keep tears to a minimal.
    • The garlic is pressed in a garlic press to make this procedure easier and more efficient. It just takes a few seconds, and the garlic really gets to work in the sauce this way.
    • My favorite dry seasonings are oregano, basil, and red pepper flakes (all of which are available at your local grocery store). I’ll sometimes reduce the amount of dried oregano I use, especially if I’m topping the pizza with a lot of other ingredients. This, however, is entirely up to you. Additionally, you may add a little teaspoon of dried marjoram if you so like!
    • Sugar and salt: Both the salt and the sugar contribute to the flavor of the sauce. I find canned tomatoes to be a little too acidic, so the sugar helps to balance it out a little. If sugar isn’t an issue for you, you might simply skip it from the recipe.

    Can you swap out canned tomatoes for fresh ones?

    That would be appropriate.Fresh Roma tomatoes are ideal for this dish throughout the summer, when tomatoes are at their peak flavor and availability.You’ll need between 112 and 134 pounds of tomatoes for this recipe.To prepare the tomatoes, use a sharp paring knife to cut a ″x″ on the underside of each tomato.Cook the tomatoes for 1-2 minutes in a saucepan of boiling water after they have been peeled and seeded.Carefully remove the tomatoes from the pan and arrange them on a dish or in a bowl.

    Allow them to cool before using.Then, using a vegetable peeler, remove the skin from the tomatoes.Once it is completed, you may proceed with the recipe as directed.

    How to make pizza sauce from scratch:

    1. Make smaller pieces of the tomatoes by squeezing them in a bowl with your hands or cutting them with kitchen shears. Alternatively, you may use an immersion blender and simply pulse the ingredients until the tomatoes are smaller.
    2. Cook the aromatics: Place the grated onions and dry spices in a saucepan and cook over medium heat until the onions are translucent. Allow the onions to simmer for around 3-4 minutes in the oil, turning constantly to ensure that nothing sticks or burns. Then, add the garlic and heat for another 30 seconds until the garlic is fragrant.
    3. Simmer the sauce: Place the tomatoes in a saucepan with the sugar and salt and bring the sauce to a simmer. Reduce the heat to low and let the sauce to stew for 30 minutes. You may taste the sauce and make any necessary adjustments with extra spice or salt. Additionally, if you find that the sauce needs to be a little more concentrated for your taste, you might boil it for a little longer

    Can you freeze pizza sauce? 

    Yes, that is totally possible!I normally use half of the sauce to create two pizzas and then transfer the remaining sauce to these take-out containers once they have cooled.You may also simply store everything in zip-top bags and freeze it flat if that’s what you want.You’ll be able to stack your suitcases this way.The sauce will stay in the refrigerator for approximately a week, and it will keep in the freezer for up to three months.

    Ways to use homemade pizza sauce:

    • In the case of newly prepared lazy no-knead pizza dough
    • On my handmade pizza dough, which I make every week
    • For my cheesy garlic pull-apart bread, I used this sauce.
    • On my Detroit-style pizza (which is a family favorite! ), I put:
    • It’s going to be the sauce for my pulled-apart garlic roll wreath.

    Other homemade sauces to make and try:

    • Homemade pesto, all-purpose meat sauce, Arrabbiata sauce, 2-minute Caesar salad dressing, and homemade Nutella are all options.


    • 3 cloves garlic, pressed
    • 2 teaspoons sugar
    • 1 teaspoon salt. 1 (28-ounce) can whole tomatoes
    • 2 tablespoons olive oil
    • 14 cup grated onions (or finely minced)
    • 12 to 34 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 14 – 12 teaspoon red pepper flakes (depending on heat preference)
    • 3 cloves garlic, pressed.


    1. THE TOMATOES: Place the tomatoes in a large mixing basin and, using your hands, kitchen shears, or an immersion blender, mash the tomatoes until they’re chunky but not quite liquid
    2. AROMATICS: In a medium saucepan, cook the olive oil, shredded onions, oregano, basil, and red pepper flakes over medium heat until the onions are translucent. Allow for 3-4 minutes of cooking time, stirring constantly to ensure that nothing sticks or burns. Toss in the garlic and heat for another 30 seconds to a minute until fragrant.
    3. SIMMER: Combine the prepared tomatoes with the sugar and salt in a large mixing bowl. Cook over medium heat until the sauce comes to a simmer, then reduce the heat to medium-low and continue to cook for 30 minutes. Taste and adjust spices as needed with extra seasonings if desired. If you like a more intense tomato taste, you can continue to boil the sauce for an additional 15 minutes or until desired. If you want to use the sauce for pizza right away, let it sit at room temperature for a few minutes before using it.
    See also:  Where Was Pizza Created?


    Sauce keeps for up to 1 week in the refrigerator and up to 3 months in the freezer.

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    15 Breads To Cook In Your Pizza Oven (With Recipes)

    Beyond pizza, a wood-fired oven may be used to cook a variety of other items.Since the beginning of time, people have been baking bread in a wood-fired oven.There is something quite fulfilling about cooking over an open fire, and the charring and wood smoke can enhance the taste of most bread recipes significantly.When it comes to some breads, such as the Indian naan bread or the Mediterranean pitta bread, high heat and charring are definitely necessary.The best part about using a pizza oven is the extra cooking time you receive when the oven cools.You may use it to make Neapolitan-style pizzas and then use it to bake bread, make sweets, and even prepare items that require long cooking.

    This page contains the greatest bread recipes from all around the globe that you can make in your pizza oven by following the instructions.I’ve included recipes for all of the breads so that you’ll have easy-to-follow directions as well as some fantastic ideas to try out.Here’s a brief guide on baking bread in a pizza oven that you can follow.

    Guide to cooking temperatures

    Fahrenheit Celsius Style Of Cooking What To Cook
    750°F + 400°C+ Pizza cooking Pizza, garlic bread, naan bread
    540 – 600°F 280 – 320°C Grilling Steak, sardines, shrimp
    450 – 540°F 230 – 280°C Roasting Turkey, Roast potatoes, whole fish
    400 – 450°F 200 – 230°C Baking Bread Sourdough, ciabatta, foccacia, rolls
    320 – 400°F 160 – 200°C Baking Desserts Carrot cake,cinnamon rolls, strawberry cobbler
    210 – 250°F 100 – 120°C Slow cooking Pulled pork, BBQ ribs, stews

    There are a few different sorts of bread that may be baked in a wood-fired oven, and they are all delicious.The sorts that are comparable to pizza, such as naan breads and garlic breads, are cooked in minutes at the very top of the temperature range.Then there are lean breads, which are cooked at conventional temperatures of 400°F to 450°F (around 400°F to 450°F).As you add additional oil, eggs, and sugar, the temperature of the baked goods drops to 350°F, and you are practically creating cakes.You’ll need an infrared thermometer to correctly measure temperature; try one like this one from Amazon, which is capable of withstanding the maximum temperatures of a pizza oven, although not all of them are capable of reaching such levels.

    How to cook bread in a wood fired oven

    • It is critical to heat the oven to its maximum capacity and then allow it to cool to the desired temperature. This provides uniform temperatures throughout the oven, as well as the retention of heat during the baking process. To ensure that the floor is heated evenly, place the wood in the center of the oven while it is heating. Choose between pushing the embers aside or raking them out so that you may cook the loaf of bread. There are several variations between the approaches, as well as some advantages to using each one. The primary reason is that because the embers are a direct heat source, the facing side of the bread will cook more quickly, necessitating the need to turn the bread. Grasp the embers if any of the following conditions apply: you want extra room for additional bread
    • you are baking a large quantity of bread and do not wish to turn each loaf
    • you do not mind the oven cooling down
    • If your recipe necessitates the use of a high heat, such as when making pizza, you should bake it over an open fire.
    • You’d want to continue cooking once you’ve finished baking the bread, so you’ll add additional wood to the already-burning fire.
    • You don’t want to go through the trouble of clearing it out right away if you don’t have to

    Steam will aid in the creation of a crisper crust in bread recipes. This can be accomplished by spraying water towards the dome with a mist hose or bottle, or by placing moist cloths in a pan. Steam should be visible in the oven at this point, and you may close the door to keep it trapped within.

    Some tips on cooking bread in the pizza oven:

    • In order to clean out embers from the oven, sweep it with a brush first, then tie a moist cloth over a peel to wipe the oven floor.
    • Make some steam in the oven before you start cooking to get crispier crusts.
    • It is important to keep the door closed and not open it for the first several minutes so that the bread may ″spring″ fully
    • Keep in mind to turn the bread so that it is towards the fire.
    • Cooking too near to the fire is not recommended. More spinning and charring occurs when you get closer.
    • To deploy, use a wooden peel, and to recover, use a metal peel.
    • When the dish is finished cooking, it should sound hollow when tapped.
    • Allow it to cool for a few minutes before cutting it open to allow the inside part to firm up.

    It is necessary to use a large peel, especially if you are preparing anything lengthy, such as baguettes. For a good long handled pizza peel, see my post on the best pizza peels for wood burning ovens for more information.

    15 Breads For Your Pizza Oven:

    Naan Bread

    The pizza oven is designed to look and function like a tandoori oven, which is usually used to cook these Indian flat breads. They have a little puffing and burnt appearance, and they are wonderful when served warm or fresh. Butter and garlic can be used to coat the vegetables before serving them with your favorite curry sauce. Find out how to make the recipe – Naan made in wood-fired oven


    A wood fired sourdough loaf is a thing of beauty, and it is something that every pizza oven owner should try at least once.This tangy-tasting bread is a favorite for breakfast, especially when served with eggs.For those who don’t have the luxury of time to prepare a beginning, there are several easier breads on this list, such as the no-knead bread.Learn how to make Wood Fired Sourdough Bread by following this link.

    Pitta Bread

    The intense heat of a pizza oven allows this Mediterranean flat bread to bubble up fast and produce a hollow middle, making it an excellent choice for baking in a pizza oven.When it has cooled, you may cut them open and stuff them with your favorite meats, vegetables, and sauces.This dish is a wonderful compliment to other items that you’ve prepared over a fire in the fireplace.Find out how to make the recipe – Pitta Bread Cooked in a Wood Fired Oven

    Garlic Bread

    When making garlic bread, use the same dough as you would when making pizza, but add crushed garlic butter, herbs, and olive oil to the mix. Alternatively, you may produce a style that is thicker and more like a loaf of bread. This is a great way to use up any leftover pizza dough. Learn how to make Garlic Bread with Rosemary by following this recipe.


    With its wide holes and delicious flavor, this classic Italian bread is a fantastic choice for making sandwiches and other quick meals. It may be sliced in half and filled with cheese before being toasted to make a panini, or it can be stuffed with prosciutto for a delicious lunch or snack on the go. Find out how to make the recipe – Ciabatta Bread Made From Scratch in the Wood Fired Oven

    Olive Bread

    With the addition of olives, this rustic bread becomes a great loaf that can be sliced and dipped into balsamic vinegar and high-quality olive oil for dipping. When the olives are added, they lend a saltiness that goes perfectly with a glass of fresh white wine. Find out how to make the recipe – Olive Bread Baked in a Wood Fired Oven

    Tuscan Bread

    Yet another loaf of Italian bread.Because of its crispy crust, it is excellent when softened and served with soups.It may also be toasted and used to make crostini with pate or a typical bruschetta with tomatoes.The herbs basil, thyme, oregano, and fennel are used in the linked recipe to create a flavorful and aromatic loaf of bread.Find out how to make the recipe – Tuscan Bread is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread made in Tuscany, Italy, and it is a type of bread

    French Baguette

    One of the most widely consumed types of bread in the world.The great length and crisp crust of the baguette distinguish it from other breads.In order to achieve this crisp crust, you must first apply steam to the pizza oven in order to achieve a proper oven spring.A spray bottle, mist hose, or moist cloths in a pan can all be used to accomplish this.By making the dough a day ahead of time, you may get a more complex flavor.Find the recipe for Parisian Baguette here.

    Rustic Bread Loaf

    When you make this rustic bread loaf using a blend of wholewheat flour and all-purpose flour, you get a wonderful flavor and texture.It is a straightforward dish that may be made in less time than some of the other ″day ahead″ meals on our site.The results of preparing this dish in your wood-fired oven will not disappoint you.Find out how to make the recipe – Loaf of Bread Baked in a Wood Fired Oven


    Using the leftover heat from your oven, you can quickly and easily prepare this classic Italian bread.It’s a dough that’s quite similar to pizza dough, so you should be familiar with it; alternatively, you can use some leftover pizza dough if you don’t have any on hand.It’s delicious drizzled in olive oil or sliced and used in sandwiches the next day.Learn how to make Focaccia Flatbread by following this recipe.

    Flat Bread

    Flat breads are another type of bread that may be made in the pizza oven in a short amount of time.It takes only one minute to roast them in the oven, and they come out burnt and speckled, giving them an incredible taste.The sesame seed and chili additions in the linked recipe make the tortillas perfect for breaking apart and dipping into hummus.Find out how to make the recipe – Flatbread with Sesame Seeds and Chili

    No-Knead Bread

    It doesn’t get any easier than this when it comes to making bread. Even though this bread does not require kneading, it nonetheless has a wonderful open crumb thanks to a 12-hour fermentation at ambient temperature. Prepare it the night before so that it is ready to bake the next morning. Find out how to make the recipe – Homemade Bread That Doesn’t Require Kneading

    Kaiser Rolls

    Kaiser rolls, which have a characteristic look and a crisp, thin crust, are believed to have originated in Austria. This is created by the steam generated in the oven and a light mist applied to the tops of the cookies before baking. They are adaptable and mix well with a wide variety of dishes, from soups to meat-filled pleasures. Get the recipe for Kaiser Rolls by clicking here.

    Pizza Rolls

    If you’re hosting a dinner party, this dish is sure to impress everyone. These pizza rolls, which are topped with cheese and garlic butter, are guaranteed to be a hit with everyone. You can use any type of pizza crust to make them, and you can stuff them with anything you like. Find out how to make the recipe – Pizza Rolls Made in a Wood Fired Oven

    Rosemary And Seed Bread

    A list of breads would be incomplete without include seeded breads as well. This unique artisan bread has a richer flavor than your typical white bread and is worth trying. Using malted seeded bread flour and rosemary for flavoring, this is created with amazing results. Find out how to make the recipe – Bread with Malted Rosemary and Seeds


    Hopefully, you now have some ideas on what to bake in your pizza oven.Happy baking!It’s a fantastic tool for expanding your culinary horizons to include various cuisines.To get started, try one of the dishes that can be created from your leftover pizza dough, such as garlic bread, focaccia, or pizza rolls, to get your creative juices flowing.After that, you may try some of the more experimental breads, such as sourdough or baguettes, which require a bit more effort but provide fantastic results.In case you’re looking for even more meals to cook in your pizza oven, take a look at my post 25 foods to cook in your pizza oven, which has recipes for a broader selection of dishes.

    How to Make Pizza at Home That’s Better Than Takeout

    Pizza is a crowd-pleasing option for hectic weeknight dinners as well as enjoyable weekend feasts with friends.For excellent pizza, though, you don’t have to rely on restaurants or take-out services.Continue reading for helpful hints on how to bake your own pizza at home.We’ll go through how to prepare a pizza dough, how to top a pizza, what temperature to bake pizza at, and how long to bake pizza.In addition, we’ll offer some of our favorite homemade pizza recipes that you can try out at home.

    How to Make Homemade Pizza

    Pizza Crust

    First and foremost, let’s talk about the foundation, the crunchy crust that binds everything together.You have a few options when it comes to the crust: You may create homemade pizza using store-bought dough, pre-baked crusts (such as Boboli), or even English muffins and pita bread for personal pizzas; or you can make your own pizza dough from scratch using the instructions below.Here’s how to prepare a basic no-knead pizza dough, as shown by Chef John.(He also makes a fantastic Cauliflower Pizza Crust, which you should try.) Check out the video to see precisely how the pizza dough should appear before it is placed in the refrigerator to rise.The ″rotation, stretch, and tuck″ method used by Chef John to shape the dough will also be demonstrated in this video.

    Pizza Sauces

    It’s time for the sauce.A wide variety of tasty pre-made marinara sauces are available for use as pizza sauce.We also offer a plethora of recipes for homemade pizza sauce.Aside from traditional red pizza sauces, other options include pesto sauces, white sauces, and even a basic olive oil and garlic sauce.They have the ability to increase the size of your pizza by virtually endless proportions.

    See also:  How Much Do Mod Pizza Employees Make?

    Pizza Toppings

    When it comes to toppings on a pizza, there are virtually no restrictions.You’re probably familiar with tomato sauce and pepperoni.But what about apples and walnuts?Without a doubt.What about figs in season with prosciutto?Yes, without a doubt!

    What about sweet corn and peas?Corn and peas, on the other hand, are popular pizza toppings in Europe and Japan.The bottom line is that when it comes to toppings, pizza allows for a limitless amount of experimentation.A pizza with shredded lettuce, black olives, and chopped tomatoes as toppings is served.The following are some additional suggestions for various pizza sauces, toppings, and cheeses to try: Consider the sequence in which you’ll arrange your toppings on the pie crust once you’ve arranged them on the plate.It is significant!

    Layering the Pizza

    If you layer the ingredients in a certain way, you will have pizza perfection.If you arrange the same elements in a different sequence, the result is the same as before.For example, if you put the cheese on first, then pile the tomatoes and basil on top, the basil will burn and shrivel while the cheese would remain unbrowned and unbrowned.It’s possible that the pizza will fail.Of course, you may top the cheese with tomato slices if you choose.The high moisture content of tomatoes means that they will not caramelize, but will instead dry slightly, resulting in a more concentrated tomato flavor when cooked.

    Choosing Cheeses

    Cheeses such as mozzarella, fontina, and parmesan are all excellent choices. Because all of these cheeses have a low moisture content, they will brown rather rapidly. Fresh mozzarella contains a high concentration of water, which may cause the crust and toppings to get soggy.

    How to Cook Pizza on a Stone

    1. Heat the oven.

    In general, the higher the temperature of the oven, the better the pizza will be.Oven temperatures between 450 and 500 degrees Fahrenheit are ideal for baking pizza (250 to 260 degrees C).Pizza ovens cook at temperatures ranging from 800 to 900 degrees Fahrenheit.You won’t be able to get that level of heat in your home oven, but the higher the temperature, the better.Lower the oven rack and place a pizza stone ($39; Amazon) on it.450 to 500 degrees F (250 to 260 degrees C) oven temperature is required since the stone needs to be heated while the oven is heating.

    A higher oven temperature of 400 degrees F (200 degrees C) may be required for large, thick-crusted pizzas in order for the crust to cook entirely before the toppings begin to brown.Tip: Preheat a baking sheet or a cast iron pan in the bottom of the oven for a crispy crust before beginning.Immediately after you’ve finished assembling the pizza, put some ice cubes into the heated pan to generate a burst of steam.

    2. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.

    If desired, gently coat the crust with olive oil before baking.This assists in the creation of a golden brown, crispy crust as opposed to a dry, powdery outer crust.See how to create and shape your pizza dough in this video.Okay, the oven is preheated, and the pizza has been topped and is ready to be delivered.To begin, get your pizza peel ($22; Amazon), a huge shovel-like instrument that allows you to quickly transport pizza from the counter to the baking stone without causing a mess.Slide your pizza onto the peel using a spatula.

    It is time to turn on the oven.

    3. Slip the pizza onto the hot pizza stone.

    Check to see that the pizza isn’t clinging to the peel by jiggling the peel.You want it to be able to readily slide off the peel.If the dough becomes stuck, carefully lift the sticky dough and sprinkle it with a little extra flour or cornmeal to loosen it.Place the tip of the peel on the edge of the baking stone at the rear of the oven to prevent it from burning.Jerk the pizza peel out from under the pizza in a single fast motion to release it.A well cooked pizza should land perfectly in the centre of the pizza stone if the pizza glides easily on its peel while baking.

    You’ll hear the kids hear you say things you’re not meant to say in front of them if your pizza adheres to the peel and your toppings slip off the pizza and onto the stone if your pizza sticks to the peel.Close the oven door and let the pizza to bake for a few minutes.

    4. After 5 minutes of baking, check the pizza.

    If certain areas of the pizza are browning more quickly than others, turn the pizza over and slide the peel underneath it like a large spatula to even things out.Using the same fast motion described above, rotate the pizza on the peel and place it back on the baking stone to finish baking.Removing the pizza from the oven halfway through baking allows you to spray additional oil on the crust if you choose.This additional oil will aid in darkening the crust and making it even more delectable.Infuse the oil with minced garlic to provide a hint of garlic flavor to the dish.

    5. The pizza is done when the cheese is melted to a medium-to-dark brown.

    Color denotes the presence of taste.Remove the pizza from the oven using the peel and set it aside to cool slightly.If you wish, you may top it with more fresh vegetables and toppings.Slice the pizza with a pizza wheel ($15; Amazon) or a chef’s knife and serve it to your enthusiastic audience.Do Not Blame the Cheese: If your pizza ends up scalding the roof of your mouth, don’t point the finger at the cheese.It’s most likely the sauce that’s to blame.

    This is due to the fact that heat is preserved in the wet sauce, and the addition of an insulating layer of cheese is almost certainly adding insult to injury.Lift the heat-trapping cap of the cheese with a fork the next time you get a slice fresh from the oven, and you’ll witness how the steam streams off the hot, hot sauce.Within that chamber, it’s like being inside the molten core of the earth.Content that is related to this:

    What is the best temperature to cook homemade pizza?

    The basic answer is as hot as your oven is capable of producing!People are frequently taken aback when they learn this.On the other hand, temperatures in a typical wood-fired pizza oven can exceed 500 degrees Celsius (more than 900 degrees Fahrenheit).The ordinary residential oven will only reach temperatures of around 250 degrees Celsius (about 500 degrees farenheit).The cooking process will, of course, be a bit different at these lower temperatures, but if you want to get as near to the genuine thing as possible, you’ll have to crank up the heat in the oven!As a result, the ideal temperature for baking homemade pizza in your home oven is around 250 degrees Celsius (about 500 degrees farenheit).

    This is about gas mark 9 for gas mark ovens.Check to be that the fan in your oven is switched on as well if you have one.This will boost the airflow in the oven and raise the total temperature within the appliance.I’ll go into more detail on using a pizza oven at home in another post, but the optimal temperature will be much higher than 250 degrees if you have one.

    Won’t it damage my oven turning it up that high?

    No, your oven will not break if you turn it up to the highest setting it is capable of.Safe operation is a priority in the design and construction of all ovens, including residential ovens.It doesn’t matter how high the temperature is set on your oven; it will remain well within its safe operating range.In fact, your oven’s temperature range may be restricted by as much as 100 degrees!Oven makers do not want you to be injured or for the oven to fail before it has reached its intended lifespan.

    Why is pizza cooked at such a high temperature?

    Putting it simply, cooking pizza at a high temperature produces the greatest pizza possible! This is due to the fact that:

    1. In order for the pizza (particularly the base and crust) to be crispy, it must first be baked.
    2. It produces the finest rise out of the crust (as well as the softest inside)
    3. Additionally, it enhances the flavor of the dough.
    4. Ensure that the sauce is thoroughly cooked.
    5. This ensures that the cheese is melted and uniformly distributed.
    6. Everything will be cooked thoroughly, including the toppings.

    For those of you who have tasted a classic pizza baked in a wood-fired oven, you will have an understanding of what I’m talking about.The crust is crispy while yet being soft, the dough has a rich flavor, and the cheese and toppings are wonderfully baked to a lovely golden brown.Isn’t it true that this is heaven?For additional information on wood fired pizza, see my post on wood fired pizza ovens and pizza, which can be found here.Fortunately, if you follow my recommendations, you will be able to prepare great pizza in a standard household oven.

    Do I need to preheat my oven before cooking pizza?

    When I say ″traditional pizza,″ I’m referring to a pizza baked in a wood-fired oven, which is what I’m referring to.The crust is crunchy while yet being soft, the dough has a rich flavor, and the cheese and toppings are wonderfully baked to a golden brown color.Isn’t it true that this is paradise?Please refer to my article on wood-fired pizza ovens and pizza to learn more about this type of cooking method.Because of this, if you follow my recommendations, you can still make wonderful pizza in a standard household oven.

    What is a pizza stone and do I need one?

    A pizza stone, also known as a baking stone, is a thick cooking surface that is used for baking pizzas and bread.Typically, they are composed of ceramic or stone materials.You may even purchase pizza steels to use in the oven to cook your pizzas, although they are normally more expensive and not required.It is true that you do not require a pizza stone in order to cook delicious pizza.A pizza stone, on the other hand, may substantially improve the taste and texture of your pizzas.Using a pizza stone will allow you to get a crispier foundation and crust on your pizza.

    The amazing thing about using a pizza stone is that it retains its heat incredibly well while cooking pizza.As soon as your pizza touches the cooking surface, the temperature of the surface will begin to drop rapidly.This is especially true in the case of a standard baking tray.Because a pizza stone is so thick and efficient, the temperature decrease will be far less than that of a standard baking tray while baking pizza.This permits your pizza to cook much more evenly and helps you to obtain that all-important crispiness on the bottom of your pizza.It’s hard to write a piece on the ideal temperature for baking handmade pizza without addressing the importance of a pizza stone!

    I can strongly recommend acquiring one, and if you plan on baking bread at any point in the future, it will come in handy for that as well, as I have.

    Can I use my baking tray instead?

    Alternatively, if you don’t have a pizza stone, the back of a baking tray will work.Turning the tray upside down will make it much easier to get your pizza on and off of it, and it will function just as well, if not better, than using it upright in the oven.Using a laser thermometer is very beneficial when using a pizza oven, but it may also be beneficial when using a regular oven as well.The maximum temperature that my oven can reach is 260 degrees Celsius (500 degrees Fahrenheit).Make no mistake about it: do not place your freshly baked pizza directly on the grill rack!Fresh dough pizzas will not cook well in this manner, but store-bought pizzas that have been pre-cooked may be fine.

    In order to cook correctly, fresh pizza dough need a flat, heated surface.Apart from that, your pizza will not stick to the rack and there will be no cheese oozing into the bottom of the oven.The first time you use a baking sheet, it is a good idea to gently dust it before you start baking.By doing so, you may avoid your pizza sticking to the pan or the tray!

    Whereabouts in the oven should I place the pizza stone/baking tray?

    The ideal spot to set your pizza stone or baking tray is usually the area of your oven that is the hottest at any one time.The top of the oven is where this is located in the great majority of household ovens.Your oven, on the other hand, may be different.For starters, I’d recommend starting approximately 6 inches from the top of your head, but feel free to experiment to find out what works best for you.You may discover that lowering the temperature of your pizza a few degrees may result in a more uniform cook.

    How do I get my pizza inside the oven?

    I’m going to presume that you have the pizza prepared in the proper form.This is a very vital step that should be carried out with extreme caution.But I’ll go into it in a later blog article.We can begin thinking about putting the pizza in the oven as soon as you have prepared your oven and formed your pizza!The temperature will begin to drop as soon as you open the oven door to place your pizza in it.It’s critical to get the pizza into the oven as soon as possible, before it cools down too much on the baking sheet.

    Make sure you are prepared ahead of time in order to minimize the amount of time the oven door is opened.My greatest piece of advise in this situation is to make sure your pizza is loaded onto a pizza peel before opening the oven.

    What is a pizza peel and do I need one?

    A pizza peel, also known as a baker’s peel, is a wooden board or metal plate with a handle that is used to serve pizza.They are employed in the loading and unloading of pizzas or loaves of bread into and out of ovens.Peels make it simple to swiftly move pizzas from the baking sheet to the cooking surface without altering the form of the pizza or burning yourself!Although a pizza peel is a terrific purchase, you do not require one.

    Can I use anything instead of a pizza peel?

    A chopping board can be used in place of a peel if you do not have one. The ideal chopping boards for this are made of wood or glass. I would not recommend using a plastic one since it may melt when it comes into contact with the heated surface. Prepare your pizza peel or cutting board by gently flouring it to prevent the pizza from adhering to it.

    How long should I cook my homemade pizza for?

    In a domestic oven, it is difficult to specify an exact time for cooking your homemade pizza, but as a general rule, it takes around 6 – 10 minutes to make your homemade pizza. The amount of time it takes to cook will depend on a variety of factors, including:

    1. The highest temperature your oven can reach
    2. If you have a fan assisted oven or not, this recipe will work for you.
    3. Your pizza’s thickness is important.
    4. In whatever position on a pizza pan the pizza is placed in the oven (top, middle, or bottom)
    5. If you have a pizza stone or not, you should use it.

    Unfortunately, I do not have a definitive answer, and the most of what I have learned has come through trial and error.Discover what your oven is capable of and how it cooks homemade pizza if you want to make it successfully.The best piece of advise I can give you is to keep an eye on your pizza as it is cooking and to check on it frequently.However, try to avoid opening the oven door too frequently, since this can cause the temperature within the oven to decrease.If your oven door has a glass, you can simply see how the pizza is coming along via it.Making a note of the time you ordered your pizza is useful for future reference.

    See also:  How Many Carbs Slice Of Pizza?

    I recommend that you leave the oven door closed for at least 4 – 5 minutes when you first turn it on.In this way, you can verify that the foundation is thoroughly cooked.It should be mostly done after 4 – 5 minutes, but it will most likely need to be turned 180 degrees to ensure that it is cooked uniformly across the entire pie.Generally speaking, the pizza cooks more quickly in the rear of the oven, although your oven may be somewhat different.You may notice that the pizza cooks more quickly on the left or right side of the oven.The amount of knowledge you get about your oven when making pizza is astounding!

    Towards the conclusion of the cooking process, you can flip the pizza as many times as you like to try to get it as equal as possible.Keep in mind not to leave the oven door open while cooking!

    How do I know when my homemade pizza is cooked?

    If you’re making your own pizza, there are two ways to know whether it’s done:

    1. The crust will have a tiny browning to it, and the cheese and toppings will be heated through.
    2. Touching the crust will reveal that it is firm and crispy.

    When it comes to examining the color of the crust, the difficulty is that every oven will provide a different outcome.It’s hard to tell how your oven cooks pizza until you know how your pizza will appear when it’s through cooking it.Feeling the crust is my preferred method of determining when the pizza has finished cooking.This is something you can do every time you turn the pizza; it only takes a split second.Pizza dough that has been baked properly should be firm and crispy to the touch.Once the pizza has been taken from the oven and has begun to cool, the crust will soften slightly, so don’t be concerned about it being too crispy at this point.

    Of fact, it is possible to overcook a pizza; but, it will take some trial and error to figure out how to do it.It’s difficult to describe exactly how to determine when the pizza is done properly, but the more you cook pizza, the more you gain a feel for it.Allow it to cool for a few minutes after it is removed from the oven so that the crust may soften and you don’t burn your tongue!Trust me when I say that cold pizza is always preferable to hot pizza.

    How to cook a homemade pizza from start to finish

    Learn how to create delicious homemade pizza from start to finish by following the easy steps outlined below. Just remember, determining the optimal temperature for baking your homemade pizza and the length of time it will take is something that you must do on your own. But, perhaps, I’ve put you on the correct path and saved you a significant amount of time and work in the long run..

    Homemade Pizza & Pizza Dough

    What should you do when your nephew, who is eight years old, pays a visit?Of sure, we’ll make pizza!Actually, this isn’t the case at all.I didn’t consider it until we were quite fatigued.Sorry to both Monopoly and Gin Rummy players.However, it turned out to be a wonderful idea because my father had recently bought a baking stone for Christmas and my nephew is a huge fan of pizza.

    I told him that if he assisted me in making it, I would write about him on my website and he would become famous as a result.That seems to have piqued his interest.While he found the dough to be ″slimy and nasty,″ he enjoyed customizing his own toppings and said the completed dish was ″amazing.″

    My Favorite Pizza Dough Recipe

    The following procedure is used: I improvised using recipes from the Joy of Cooking and Cook’s Illustrated’s The Best Recipe, both of which I own. The pizza dough recipe generates enough dough for two pizzas that are 10-12 inches in diameter. I’ll be a little more patient the next time I’m stretching out the dough so that I can get it even thinner this time.

    The Best Flour for Homemade Pizza Dough

    Making homemade pizza dough using bread flour is the finest method of making pizza dough. You can use all-purpose flour for the bread flour specified in the recipe; however, bread flour has more gluten than all-purpose flour and will result in a crispier crust for your pizza than all-purpose flour.

    How to Make Sure Your Yeast Is Active

    Pizza dough is a yeasted dough that calls for active dry yeast to rise properly.Check the expiration date on the yeast box to ensure that it is still fresh!If the yeast is too old, it is likely that it is dead and will not operate.If the yeast does not begin to froth or bloom within 10 minutes of being added to the water in Step 1 of Making the Pizza Dough, it is likely that the yeast is no longer alive.You’ll have to start from scratch with fresh, active yeast.

    How to Measure Flour for This Pizza Dough Recipe

    Measurements for cups of flour might vary depending on how you scoop the flour (we fluff the flour, lightly scoop it, and level with a knife). Because of this, I recommend that you use a kitchen scale to measure out the flour quantities by weight. This is the only method to ensure that your measurements are consistently correct.

    Watch How to Make This Homemade Pizza Recipe

    Is It Better to Let the Dough Rise Overnight?

    If you don’t want to let your pizza dough rise overnight – or for up to 48 hours – in the refrigerator, you may skip this step, but it will develop more flavor and air bubbles, which will cause the pizza to puff up when it’s cooked.(Some people engage in a battle for the slices that include air bubbles.) To ensure the dough is at room temperature before using, remove it from the refrigerator one hour before you plan on using it.

    Tips for Shaping the Pizza Dough Into Rounds

    • If you don’t want to let your pizza dough rise overnight – or for up to 48 hours – in the refrigerator, you may skip this step, but it will develop more flavor and air bubbles, which will cause the pizza to puff up when it is baked. The slices with air bubbles are contested by certain persons. To ensure the dough is at room temperature before using, remove it from the refrigerator one hour before using it.

    Best Cheeses for Homemade Pizza

    Even while mozzarella cheese is the most widely used cheese on pizza, it is by no means the only cheese that may be used on the dish.You may use any type of cheese as long as it melts smoothly.Freshly grated cheese has a greater melting consistency and meltability.Pre-shredded cheese purchased from a store is covered with a chemical that prevents it from clumping, but it also makes it more difficult to melt.

    Try These Other Cheeses to Switch Up the Flavor of Your Pie

    • Despite the fact that both cheeses have excellent meltability, you may use whatever cheese you choose in this recipe. Cheddar, Gouda, Blue, Swiss, Provolone, Munster, and Parmesan – Parmesan is best when mixed with other cheeses rather than used as the sole cheese on a pizza
    • Cheddar, Gouda, Blue
    • Swiss
    • Provolone
    • Munster
    • Parmesan – Parmesan is best when mixed with other cheeses rather than used as the sole cheese on a pizza
    • Cheddar, Gouda, Blue
    • Swiss
    • Provolone

    Pizzas with Raw Ingredients

    In order to ensure that all of the toppings are properly cooked in the oven throughout the pizza’s cooking period, some toppings should be prepared prior before being topped on the pizza.Before using raw meat as a topping, be sure it has been thoroughly cooked.As well as sautéing any veggies that you don’t want to be raw on the cooked pizza (such as onions and peppers), you can use the same technique to sauté mushrooms and broccoli.

    The Best Order for Topping Your Pizza

    It is customary for the pizza sauce to be placed on top of the pizza crust.If you’re using shredded cheese, layer the cheese on top of the toppings before proceeding.If you’re using fresh mozzarella pieces, they should be placed on top after the other ingredients.If you’re using some Parmesan cheese in addition to the other shredded cheese, the Parmesan can be sprinkled on top of the toppings before baking them.However, don’t be afraid to experiment with the sequence of the cheese and toppings to see what occurs..

    Try These Other Delicious Pizzas

    • The Spicy Sausage Pizza, Meat Lovers’ Sheet Pan Pizza, Easy Summer Vegetable Pizzas, Homemade Pepperoni Pizza, and Sheet Pan Pizza with Roasted Cauliflower and Greens are just a few of the delicious recipes you’ll find here.
    • Pizza Dough: This recipe makes enough dough for two pizzas that are 10-12 inches across. warm water (105°F to 115°F)
    • 1 1/2 cups (355 mL) warm water
    • Active dry yeast, 3 3/4 cups (490 g) bread flour, 2 tablespoons extra virgin olive oil (omit if using a wood-fired pizza oven), 2 teaspoons salt, and 1 teaspoon sugar
    • 1 package (2 1/4 teaspoons) active dry yeast
    • Ingredients for Pizza and Topping Selections Extra virgin olive oil
    • Extra virgin olive oil
    • Cornmeal (to aid in the transfer of the pizza to the pizza stone)
    • Toppings: tomato sauce (either smooth or pureed)
    • Grated mozzarella cheese that is firm
    • Fresh mozzarella cheese, divided into little clumps, made from fresh mozzarella cheese
    • Grunts of Fontina cheese
    • Grated Parmesan cheese
    • parsley
    • Crumbled feta cheese
    • arugula
    • Mushrooms, cut very thinly if they are raw, otherwise sautéed before serving
    • Remove the stems and seeds from the bell peppers and slice them very thinly.
    • Thinly sliced, imported Italian pepperoncini
    • Italian sausage that has been prepared ahead of time and crumbled
    • Black olives, sliced thinly
    • Basil leaves, finely chopped
    • While pizza is baking, pour in some baby arugula, stir with a little olive oil, and bake for another 5 minutes.
    • Pesto
    • Pepperoni that has been finely cut
    • Sliced raw or caramelized onions, thinly sliced
    • The ham is carefully cut.

    Making the Pizza Dough

    1. Proof the yeast by placing it in the big bowl of a heavy-duty stand mixer and mixing on low speed until it foams. To dissolve the yeast, sprinkle it over the warm water and let it remain for 5 minutes until the yeast is completely dissolved. If the yeast hasn’t entirely dissolved after 5 minutes, give it another stir. It is normal for the yeast to begin to froth or bloom, which indicates that the yeast is still alive and active. When utilizing ″instant yeast″ rather than ″active yeast,″ there is no need to prove the dough.) Simply incorporate into the flour in the following step.)
    2. Prepare and knead the pizza dough as follows: In a mixing bowl, combine the flour, salt, sugar, and olive oil, and mix on a low speed for one minute with the mixer paddle attachment. Next, replace the mixing paddle with the dough hook attachment to complete the process. Knead the pizza dough on a low to medium speed using a dough hook for 7-10 minutes, or until it is smooth and elastic. If you don’t have a mixer, you may use your hands to combine the ingredients and knead them together. The dough should be somewhat sticky or tacky to the touch when it is finished. If the mixture is too moist, add a bit more flour.
    3. Allowing the dough to rise is as simple as spreading a thin coating of olive oil over the inside of a big mixing bowl. Place the pizza dough in a mixing basin and flip it around so that it is covered with the oil, about 30 seconds. You now have the option of choose how long you want the dough to ferment and rise for. A slow fermentation (24 hours in the fridge) will result in a dough with more nuanced tastes as a result of the slower fermentation. A short fermentation period (1 1/2 hours in a warm environment) will allow the dough to rise sufficiently to be worked with comfortably. Wrap the dough in plastic wrap to keep it from drying out. Location the dough in a warm place (75°F to 85°F) for 1 1/2 hours if you want it to rise quickly. Place the dough in a standard room temperature location (your kitchen counter would suffice) for 8 hours to get a medium rise. Refrigerate the dough for 24 hours if you want it to rise for a longer period of time (no more than 48 hours). A point might be reached when it comes to rising time when it comes to flavoring a crust with more flavor.

    Make-Ahead and Freezing Instructions

    After the pizza dough has risen, it can be frozen to be used at a later time.Using a knife, cut the dough in two (or the portion sizes you will be using to make your pizzas).Place on a piece of parchment paper or a lightly floured baking tray and freeze for 15 to 20 minutes, uncovered.Then remove the items from the freezer and place them in separate freezer bags, sucking out as much air as possible from the bags before placing them back in the freezer.Refrigerate for up to 3 months after returning to the freezer.Refrigerate the pizza dough overnight or for 5 to 6 hours to allow it to thaw completely.

    After that, let the dough to rest at room temperature for 30 minutes before continuing with the rest of the process.

    Preparing the Pizzas

    1. Preheat your pizza stone (or pizza pan or baking sheet) as follows: Place a pizza stone on a rack in the lower third of your oven and turn the oven on to the lowest setting. Preheat the oven to 475°F for at least 30 minutes, if not an hour, before you begin. Alternatively, if you do not have a pizza stone, you can use a pizza pan or a thick baking sheet
    2. however, you must use something that will not warp when exposed to high heat.
    3. Separate the dough into two balls as follows: Removing the dough from the plastic wrap is important. Pinch the dough together with your hands, pressing it down so that it deflates a little. Divide the dough in half. Form two spherical balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
    4. Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
    5. Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Treat the dough gently! You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your

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