Home made bread fresh from the oven

Everyone loves pizza, but it's one of those dishes that rarely gets made at home. If you have never created a pizza from scratch, give it a try.

Pizza Crust

  • 1 ¾ Cup Water, 110°
  • 2 Tablespoon Olive Oil
  • 1 teaspoon Salt
  • 2 Tablespoon Sugar
  • 2 Tablespoon Non-fat Dry Milk
  • ½ teaspoon Basil, dry
  • ½ teaspoon Oregano, dry
  • 1 teaspoon Garlic, crushed
  • ¼ Cup Parmesan Cheese, grated
  • 3 ½ Cups Flour, bread flour preferred
  • 1 Cup Semolina Flour
  • 2 teaspoon Dry Active Yeast

Makes two large pizza crusts or four small pizza crusts.

In a small bowl put the yeast and ¼ cup of the warm water and a pinch of sugar. Stir and set aside for 15 minutes. This is letting the yeast bloom/grow before adding the other ingredients. The mixture should expand and appear bubbly.

Once yeast has bloomed, put the mixture in a stand mixer bowl followed by the other ingredients in the order listed. Start the mixer on low and once the dough is forming a ball than increase to medium speed and mix for five minutes. You may need to hold onto your mixer, so it doesn’t go flying.

Grease a large bowl with olive oil. Take the dough out of the mixer bowl and form into a ball and place in the greased bowl and coat the dough with the olive oil. Cover with plastic wrap and put in a warm draft free area. Let rise until double in size, about 75-90 minutes.

Bakers Note: To check to see if your dough is properly proofed, press two fingers tips slightly into the risen dough. If your finger indents remain in the dough the dough is properly proofed. If the indents pop up more proofing is required.

After the dough has proofed you have two options for your dough. You can use it right away or you can divide it into two or four dough balls and refrigerate for at least four hours up to twenty-four hours. If you refrigerate the dough, place the dough ball separately in a gallon zip lock plastic bag. The dough will expand in your refrigerator. When you want to make a pizza with your refrigerated dough, take it out 15 minutes before you want to make your pizza.

To make your pizza shape the dough and thickness to your desired shape. You can press out your pizza dough by hand or you can use a rolling pin. Make sure you flour your working surface, so the dough doesn’t stick. Once you created the shaped your pizza crust let it rest for a few minutes. You will want to poke holes using a fork or a pizza roll docker. This helps to prevent the pizza from creating bubbles while baking.

Bakers Note: There are different thoughts regarding baking the pizza. One method is once you shaped the dough to let it rest and raise again before baking. This could take about 1 hour. My preference is to bake it once you have shaped it.

There are a couple different ways to bake off your pizza. If you use a pizza pan or a rectangular baking pan, place a little olive oil on the pan to coat it so the dough will not stick. If you are using a baking stone, just place the pizza dough on the stone to bake. There are two methods to bake your pizza: One, put your sauce and toppings on your pizza and put in the oven to bake. Depending on thickness of the dough the pizza will take between 15 to 20 minutes to bake. You want the edges light brown and your cheese and toppings cooked. Two: I prefer to pre-bake my crust without sauce or toppings for 7 minutes. Take it out and then sauce and top your pizza and bake it for an additional 8 to 10 minutes, until the edges and bottom are light brown and the cheese and toppings cooked. Depending on how you like your pizza cooked your timing may be different. These are just general guidelines.

Bakers Note: Your pizza may bubble while it is baking. Just take a fork and poke a slight hole in the bubble to deflate it.

Once your pizza is baked to your liking, remove from the oven and cut it into the desired shape. Bon appetite.

Pizza Sauce

  • 1 16 oz can Tomato Sauce
  • 2 tablespoons honey
  • 1 teaspoon Garlic, minced
  • ¼ cup Parmesan cheese, grated
  • ¼ teaspoon Oregano
  • ¼ teaspoon Basil
  • ½ teaspoon Onion powder
  • Salt to taste

Place all the ingredients into a small saucepan and bring a slight boil and then reduce to a simmer for 30 minutes or longer to the desired thickness you would like for your sauce. You may then use it immediately or let it cool and use it when ready to make your pizza. You may also refrigerate the sauce if you are making it in advance to making your pizza crust.