Pizza has a long and wonderful history, beginning with the origins of bread itself, when ingenious humans decided to toss a few toppings onto the tops of their flat loaves. Eureka! or a similar exclamation must have been uttered, for the tastes created by the combination of oil, tomatoes, and bread have truly stood the test of time.
Making delicious pizza at home is a wonderful dream to have and the following guide will assist you in your pizza quest. There are a few tools that are required for any pizzaiolo, the pizza craftsman. You don't need all of these tools at the start of your pizza journey but one day you will obtain them all and your pizzas will be perfect, or as close to perfection as they can possibly be.
The type of pizza we are going to make is of the Neapolitan style, made famous on the streets of Italy over three hundred years ago. Small wood fired ovens were used, which reached temperatures of around 800 degrees, to give the pizzas their distinctive crunchy yet soft crust. Since the ovens in our home rarely go much above 500 degrees we will need to make use of a pizza stone, which will help to impart a crunchiness to our crust.
Water Probably don't need to purchase this from Amazon.
Salt Celtic Ocean Int. - Fine Ground Celtic Sea Salt (Lt.Gr)1/2lb Salt is not just Salt. When looking for the perfect salt to compliment the other flavors of your pizza, experiment with processed and unprocessed salt. Stay away from salts with added iodine and other elements. The Sea salt mentioned above does contain iodine and many other things, find the salt that suits you. Generally, unprocessed salt is preferred to a processed salt. Although, processing is the only way to ever obtain pure Sodium Chloride.
I mix the flour and yeast together before adding the salt.
Then slowly add about 320 grams of water to the flour mixture and stir until your dough is stringy (a few stirs should do). Turn your dough out onto your mixing surface, marble or wood work the best, Fox Run Marble Board You can also use a plastic pastry mat, in a pinch.
Mix the dough, by folding the top half over the bottom, pushing in the seam and giving the dough a quarter turn before folding again. This first mix should only take a few seconds. After the dough is relatively smooth and combined, place the dough back into your bowl, cover with a cloth and allow the dough to rest for 10 minutes which will also let the yeast hydrate.
The next mix is longer but uses the same motions as the first mix. You can spend about 5 to 10 minutes on this mix. You will notice a change in the texture of your dough, it should become less sticky, and slightly dry.
You will need to roll up your dough, pretending it is a carpet helps. Then using your hands and your mixing surface roll the dough into a tight ball. Lightly dust each dough ball with some flour, then place each one into a covered bowl, and leave it out at room temperature for about 5-7 hours. Your dough should rise and you will see bubbles in your dough, the yeast is working its magic.
I usually place one dough ball into the fridge so I can have a pizza the next day as well.
Oregano I'm not too sure about the economics of buying small quantities of spices over the internet but hey, Oregano Whole Organic
Salt You already have this!
Garlic Not available on Amazon!!
Neapolitan Sauce: 28 ounces of tomatoes (One drained Can) 2 Tablespoons of Olive Oil 1 Teaspoon of Oregano 1 mashed garlic clove, Messermeister Pro-Touch Jumbo Garlic Press Salt to taste (1 teaspoon works for me)
Flying discs of dough, a science and an art. You can certainly attempt to throw your dough to stretch it out but there are other methods that work just as well.
Lightly flour your work surface, and dust your dough ball. flatten it out with one press of your palm. Keeping your palm in the center of your disc, pull the edges of your disc out, while rotating the disc. This will give the edges of your pizza a bit more heft, the crust.
Pick up your disc and slap it between your palms a few times to stretch it out a bit. Now you can throw your pie into the air or move your hands along the edges to stretch it out. You want your pie's circumference to be about 12 inches.
Spread a few Tablespoons of sauce onto the pie, And then dust your hands with flour and pick up the pie from the peel. Spreading the sauce can weigh the pie down, so I like to pick up the pie at this point to release it from the peel. Just lift the pie enough from one side and then the other, you can also lightly flour the bottom edges of the pie to ensure that it will slide off easily.
Amazon doesn't ship cheese, but your local supermarket should have a decent selection of mozzarella. You want the freshest you can find. 2 ounces of cheese is enough for one pie. Your pie is going to be cut into 6 pieces, so place six small pieces of cheese around the mid to outer edge of your pie.
Turn your oven up to broil and then carefully slide your pie onto your preheated stone. Your pizza will only take a few minutes to cook so watch it carefully if you can. You might need to turn your pie once during cooking.
We are definitely going to add basil to our pizza, it is a requirement for the Neapolitan. But since we are cooking out pizza at 500 degrees instead of 800, our pizza might take 3 minutes to cook, instead of a minute and a half. The basil would burn. You can either place the basil onto your pizza about halfway through cooking, or dice your basil and sprinkle it onto the pizza after cooking. Both ways end up being delicious. Nothing beats fresh basil from your garden! Large Leaf Italian Basil Heirloom Seeds