Best Homemade Pizza


Makes about 4 small/medium (pizza stone sized) pizzas


Ingredients:


For The Dough:

  • 4 cups of leveled 00 Flour (A finely ground flour used in Italy that naturally has a lower gluten count than most flours)

  • 2 envelopes (1/4 ounce each) of active dry yeast

  • 1/4 cup of olive oil, plus more for brushing

  • 2 tablespoons of sugar (I like using coconut sugar)

  • 2 tsp of salt

Toppings:

  • Pizza or tomato sauce (This is my favorite)

  • Any veggies you like I prefer:

  • Thinly sliced mushrooms

  • Thinly sliced onions

  • Thinly sliced eggplant

  • Thinly sliced peppers

  • Fresh arugula for garnish once cooked

Cheese:

Optional "meat":

Instructions:


Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Stir in sugar, oil, and salt into yeast mixture, I like using an electric mixer but mixing with a whisk or spoon also works. Add flour and stir until a sticky dough forms. Transfer dough to an oiled brushed bowl. Cover bowl with plastic wrap and set aside in a warm, spot until dough has doubled in size, about 45 min- 1 hour. Preheat oven to 450 F or turn grill on with a pizza stone in it (my favorite) until it gets up to 500F.


Once dough has risen, gently knead and roll out into thin circles on a floured surface for your pizza. I place our rolled out dough on a floured pizza paddle so we can slide it onto the stone on the grill but if you are using the oven a baking sheet works too. Refrigerate or freeze any dough you don't use. Spread tomato sauce evenly, followed by sliced veggies, followed by cheese.


If cooking on the hot grill, be sure to keep an eye on it because it usually only takes about 7 minutes. If cooking in the oven it should take about 15-20 minutes. In both cases remove from oven/grill once crust is turning a nice crispy brown.


I like to garnish with crumbles of Kite Hill ricotta and a handful of fresh arugula.