Contributing Chef- Abby Reibman-Author of The Desk and The Stove
Whether you’re just having a casual night in with friends or planning a sophisticated soiree, this homemade pizza is sure to impress. Making your own dough is super easy (just do it the night before your big event), and, if you prepare your toppings ahead of time, you’ll be able to mingle and drink more wine with your guests – bonus. It’s always more fun to be creative with your toppings, but if you’re having writer’s block, The Hostess Handbook suggets: Classic Margherita; Mushroom; Ricotta, Spinach and Cherry Tomato; and, my new fave – Bolognese and spinach. AMAZING.
Homemade Pizza Dough12 g active dry yeast 1 ½ cups warm water
1 tsp sugar 5 ¼ cups All Purpose flour 1 tsp fine sea salt Olive oil
Topping Suggestions:Tomato Sauce
Bolognese Sauce Shredded Mozzarella Basil, chiffonade
Mushrooms, seared in butter
1- Blend together the yeast, sugar, flour and sea salt in a medium bowl. Add in the warm water in a steady drizzle and mix thoroughly with your hands.
2- Turn out the dough on a lightly floured surface and knead for a few minutes until you have a large ball.
3- Put the ball of dough in a clean, large bowl. Drizzle olive oil over the dough and cover with plastic wrap. Set aside to proof for at least 18 hours in total – or until it has more than doubled. After a few hours, punch down the dough and let proof again.
4- Unwrap the dough and divide into four equal portions. For each portion: pull the right side of the dough out and back towards the center (repeat for the three other sides) and shape into a round seam side down. If not using straight away, wrap in plastic wrap and refrigerate for a maximum of 3 days. Return to room temperature by covering dough with a damp cloth for a few hours prior to use.
5- On a floured surface, stretch out each portion of dough into a thin 9 inch round – be careful not to stretch it too thin or it will break. Spread tomato sauce over the dough base, add mozzarella cheese, basil and any other additional toppings (or, try using someBolognese sauce for a unique twist).
6- Transfer the assembled pizza onto a pizza stone and cook in a 450 F oven for 10-15 minutes or until the crust is golden and crispy. Enjoy with a Peroni or glass of Chianti.