Homemade Pizza
The best homemade pizza dough. Easy to mix, shape and bake on a pizza stone making the best pizza for family pizza night.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 2 cup milk (warmed, you can also substitute warm water)
- 1 tbsp granulated sugar
- 1 tbsp instant yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp olive oil (or any neutral flavored oil)
- 4-5 cup all purpose flour (can also substitute half whole wheat/half all purpose)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 clove garlic (pressed/diced)
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp chili pepper (increase this if you want more spice)
- 28 oz crushed tomatoes (nothing else in it but tomato)
- 1 tsp granulated sugar
- 2-3 sprigs basil with stems/leave on
- 2-3 cup mozzarella cheese
- unlimited toppings
Instructions
- 1
Warm the milk (around 100ºF). Pour the milk into the bowl of a stand mixer. Add the sugar, instant yeast, salt, garlic powder and oil. Then, a cup at a time, add the flour. Use the dough hook to mix. Continue adding flour a little at a time until the dough clears the sides of the bowl but still feels tacky. Knead for about five minutes.Note: This dough can also be kneaded by hand for about 7-8 minutes until strong, cohesvie and smooth.
- 2
At this point you have two options:1. Cover the dough and let it rise for about 1 hour until doubled in size. Proceed with the recipe for making the pizzas.2. Cover the dough and stick in the refrigerator. Leave dough in the fridge overnight or up to 2 days. This provides the most flavor to the pizza dough.
- 3
After the dough has risen, place a baking stone or baking sheet turned upside down in your oven. Pre-heat the oven to 475-500ºF - the higher the heat the better.
- 4
Divide the dough into two or three balls for two large pizzas. Place each ball of dough on a piece of parchment paper. Use a little flour if necessary to roll out, stretch with your hands and shape your pizza. Let the dough rest for a minute and then continue rolling or stretching dough to your desired thickness. I find this dough typically makes two or three, 12-inch pizzas depending on how thick you like your crust.
- 5
Top with pizza sauce, mozzarella cheese, favorite pizza toppings. Place the dough into the oven on top of the baking stone and bake for about 5 minutes,. Rotate the pizza and bake for another 3-5 minutes until cheese is melted and pizza is baked all the way through.Note: Mini pizzas will bake in a little less time, about 5-6 minutes.
- 6
To a small saucepan add the butter, olive and garlic over medium heat. Sautee garlic until fragrant, about 3 minutes. Add the oregano, salt & pepper and sautee 1 more minute. Add the crushed tomatoes and stir.
- 7
Slice the onion in half and add to the sauce. Add two sprigs of fresh basil to the sauce. Simmer on low heat for about an hour until the sauce is reduced and concentrated. Remove the basil and onion. Season with a teaspoon of sugar and more salt if desired.
- 8
Remove to container and let cool before using on pizza dough. Sauce can be refrigerated for a week or two if desired.