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The universe was trying to send me a message. It was telling me that I needed to make pizza. Various signs all pointed in this direction.

1. I received a pizza cutter from KitchenAid at Food Blog Forum Orlando.

2. When I came home from Florida the first thing I saw was a Bon Appétit magazine that had pizza on the cover.

3. The first Friday back in New York I took a day trip to NYC, the pizza capital of the world.

While I was in NYC, it was decided. I would make pizza.

I live about an hour and a half from NYC and I do not visit nearly enough.

This weekend I finally made pizza! Dear universe, I got your message.

This was my first time working with yeast and I’m pleased with my results. I mixed the dough then waited for it to rise.

I shaped the dough, waited again then reshaped a second time and then topped my round dough with various things.

I made basil pesto and used that instead of tomato sauce and then topped it with mozzarella cheese.

I kept it classic with 2 cheese pizzas and a pepperoni pizza.

I topped one of them with pineapple and ham and the other with sliced red onions and olives, my personal favorite!

pizza dough being shaped by two hands
Yield: Six 10"-12" pizzas

Homemade Pizza Dough

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 18 hours
Total Time 18 hours 35 minutes

Ingredients

dough

  • 7 1/2 cups all-purpose flour, plus more for shaping dough
  • 4 tsp fine sea salt
  • 1/2 tsp active dry yeast

pizza

  • Basil Pesto and Mozzarella Cheese
  • Tomato Sauce, Olives, and Red Onions
  • Mozzarella Cheese x 2
  • Mozzarella Cheese and Pepperoni
  • Pineapple and Ham

Instructions

Dough

  1. Whisk flour, salt, and yeast in a medium bowl.
  2. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated.
  3. Mix dough gently with your hands to bring it together and form into a rough ball.
  4. Transfer to a large clean bowl.
  5. Cover with plastic wrap and let dough rise at room temperature (about 72 degrees) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  6. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds.
  7. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. 
  8. During the last hour of dough's resting, preheat oven to its hottest setting (500 -550°F)

Pizza

  1. Arrange dough disk on baking sheet; top with desired toppings.
  2. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes.
  3. Transfer to a work surface to slice.
  4. Repeat with remaining pizzas.

Notes

Dough recipe from Bon Appetit (March 2012)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 1103mgCarbohydrates: 72gFiber: 3gSugar: 2gProtein: 14g

Nutrition information isn’t always accurate. You may want to spot check this information.

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© Samantha Seeley
Category: Entree