In this recipe with video post on how to make pizza I show you how I make my favorite pizza techniques with tips on everything from the dough, sauce, and toppings.
Yields:3balls of pizza dough and 1 cup sauce
Recipe byTessa Arias
For the dough:
3 3/4cups(500 grams) unbleached all-purpose flour
1/4teaspoonactive dry yeast
1 1/2teaspoonsfine sea salt
1 1/2cupslukewarm water (be sure not to use really hot water as that will kill the yeast)
For the garlic butter crust:
2garlic cloves, minced
For the sauce:
1(14.5-ounce) can tomato sauce
1garlic clove, minced
1/4teaspooncrushed red pepper
Fresh mozzarella cheese, grated
In a medium bowl combine the flour, yeast, and salt. Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. Just remember, you don't need to knead!
Shape the dough into a ball and transfer to a clean large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take up to 10 hours, depending on how warm your kitchen is. Don't worry too much about the time as this dough is very forgiving. You can also let the dough ferment in the fridge overnight. Remove from the fridge 2 hours before using the dough, or until the dough is at room temperature.
Transfer the dough to a well-floured work surface. Divide into 3 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining portions. Let the dough rest, covered, until soft and pliable, about 30 minutes to 1 hour.
The dough can be made ahead of time. Refrigerate the dough, individually wrapped in plastic, for up to 3 days. Unwrap and let rest at room temperature, covered in plastic wrap, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost the dough overnight in the fridge then allow to sit at room temperature as directed above before shaping.
Place a baking stone on the bottom rack of the oven and preheat to 450°F or 500°F, as hot as you can comfortably crank it.
The dough is now ready to be shaped. On a well-floured work surface use your hands and fingers to gently stretch one ball of dough out into an evenly thin 10 to 12-inch disk. To get the dough super thin, briefly stretch out with a rolling pin. Transfer the dough to a parchment-lined pizza peel or flat cookie sheet. Cover with a kitchen towel until ready to top.
For the sauce:
In a small saucepan combine all the sauce ingredients. Bring to a boil over medium heat, reduce, and let simmer for 15 to 20 minutes. Adjust seasonings if necessary. Use immediately or store in an airtight container in the fridge for up to 5 days.
For the pepperoni:
Place the pepperoni in a medium skillet. Set over medium-high heat and saute the pepperoni until some fat has rendered, about 5 minutes. Remove the pepperoni to a paper towel-lined plate.
Brush the garlic butter onto the edges of the pizza dough. Top pizza dough with a large dollop of sauce and spread evenly. Sprinkle with mozzarella cheese. Top with pepperoni and basil. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 10 minutes, or until the cheese is bubbling and the dough is golden brown. Let cool for 5 minutes before slicing and serving.