The Ultimate Pizza: TOTALLY from scratch…

This recipe is egg-free, nut-free, soy-free, dairy-kosher, and low-nickel ❀ Makes two 15-inch pizzas.

 

Dough recipe adapted from Tyler Florence’s Ultimate Pizza Dough Recipe, with instructions and notes by Alison for That Egg-Free Life, so: Here we go πŸ™‚ πŸ™‚ πŸ™‚

 

You will need…

one recipe dough (see below)

garlic oil, fresh tomato sauce, pesto, or favorite jar tomato sauce

combo of cheddar, parmesan, fontina, asiago, and/or mozzarella cheeses

kalmata olives

broccoli, mushrooms, fresh tomato, or your fave vegetable topping

fresh garlic, oregano, basil, and/or scallions

caramelized onions

 

FOR THE DOUGH —

  • 2 packages active dry yeast (Note: each packet is 2 ΒΌ tsp, so, 4 Β½ tsp if you’re using a canister of yeast rather than the little packets. I recommend the canister over the packet variety, to be perfectly honest.)
  • 2 teaspoons sugar
  • 2 cups warm water, at approx 110 degrees
  • generous pinch of salt
  • 6 cups unbleached all-purpose flour, plus more for dusting the rolling pin (Note: DO NOT USE BLEACHED FLOUR. It absorbs moisture differently, so the recipe won’t come our correctly if you use the wrong type of flour.)
  • 2 tablespoons olive oil, plus extra for coating the bowl

 

To your largest bowl, add the yeast, sugar and water, whisking briefly to begin the process of dissolving the yeast. Proof the yeast for 5 to 10 minutes to make sure the rise begins. It’s supposed to get all bubbly and look sort of like those baking soda and vinegar volcanoes you may remember making in elementary school.

 

Stir in the salt and the 2 tablespoons of olive oil.

 

Gradually add flour one cup at a time, stirring continuously while adding each cupful into the bowl. When the dough becomes too stiff to stir with a spoon, knead in the rest of the flour by putting it on the countertop, dispersed evenly over a large area, and incorporating it by hand. Don’t forget to flour your hands before you start kneading πŸ™‚

 

Knead the dough until it becomes smooth and elastic, about 10 minutes.

 

Make two large discs of dough, and put each disc into a lightly-greased bowl topped with a damp towel. Let rise until doubled in size, 45 minutes to an hour. Each of the two discs will make a separate pizza.

 

TO ASSEMBLE:

Preheat the oven to 425 degrees.

 

Roll out the dough using a rolling pin on a lightly-floured counter. Place on pizza pan of your choice. I prefer using glass/pyrex for a more bread-like texture, or a broiler-type pan for a crispier texture.

 

Top pizza with your favorite combination of sauces, cheeses, veggies, and fresh herbs. Bake 12 to 16 minutes until the dough is cooked through. Cheese will be melted and bubbly. BUON APPETITO!

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