Let's talk about pizza – I think pizza is one of the most beloved and versatile dishes in the world. Yes, I said “in the world” – quite a loaded statement, I know. I think the statement could be backed up with the fact that it would be a rarity to find someone who didn’t like some form (thin crust, stuffed crust, deep dish, regular crust) or flavour of pizza. Pizza's appeal is in its endless options.
While most of us Canadians are still not allowed to venture far from our communities and/or cities due to Covid, I’ve taken to "travelling" vicariously through my memories, photos and food. Recently I’ve been thinking (or "travelling") a lot about my time in Italy. Italy is one of those countries that has it all – culture, history, awe inspiring art and sculpture, architecture, fashion, citizens with chic presence and of course amazing food. While I was travelling through Italy, I definitely took part in daily doses of pasta, spritzes, vino and gelato, however it was the pizza that stole my heart!
During my time in Italy, I was able to see much of the country but unfortunately, I wasn’t able to go to Naples (in the Campania region), the birth place of pizza. It is a mission of mine to return to Italy one day (hopefully sooner rather than later) and visit some of those famous Neapolitan pizzerias.
Until that day happens, I will be working on my homemade pizza skills. I learned a little bit about making yeasted breads and doughs when I attended Leith’s Cooking School in the UK a few summer’s ago. Since that training and copious practice making pizza dough and baking bread during COVID, I feel that my dough skills are finally en point!
During my Leith's cooking school experience, I happened to befriend a lovely Italian lady, Paola. During one of our many food conversations, she shared her no-fail pizza dough recipe with me. I have used and adapted this pizza dough recipe many times and feel it is perfect for the home cook. You do need to plan ahead a few hours in order to give the dough time to proof (rest and rise), but other than that, it is easy and requires minimal kneading as it uses instant dry yeast. If I can make this pizza dough, so can you!
Because I love making and eating pizza at home, I have invested in some good-quality pizza tools. Don’t worry if you don’t have these items, you can make very good pizza using alternate supplies. If you do plan to make pizza at home, I highly recommend you start with a few things:
*00 flour (this flour is ground extremely fine – exactly what you want to make pizza dough and fresh pastas)
*a pizza stone (this one is great in a high temp oven and on the bbq)
*a pizza peel (this one is easy to clean and is knife-friendly)
*a pizza wheel cutter (I have the OXO brand version, but any will do)
While I do have some favourite pizza toppings (mozzarella, kale, roasted mushrooms and blue cheese is a "go-to"), I tend to dress my pizzas with what is fresh, local and seasonal. I encourage you to get creative mixing fruits, vegetables, meat (omit if vegetarian) and greens/herbs together. I have included a list of possible seasonal toppings below.
Pizza can be dressed up or dressed down - like the perfect little black dress. It can be an everyday meal, or it can also be a special holiday treat. For Valentine’s Day a few years ago, I made the individual Heart Pizzas (Image below, excuse the poor photo, we were hungry!). I’ve also made appetizer sized pizzette’s (mini 2"-3” pizza bites) on the bbq for party appetizers and entertaining, and a "make your own pizza" party is always a hit with adults and kids!
This Classic Pizza Dough recipe can easily be doubled if you are cooking for a larger group or family. I will often make double the dough recipe, using half immediately, and then freeze the remaining half for another time. If you are freezing this dough, follow the Method steps below until the dough is kneaded and smooth. Wrap dough tightly in cling film, then place ball into a freezer bag, ensuring all air is removed. Freeze. When using the frozen pizza dough, remove dough ball from freezer early the morning of intended use, and as in Method below, place dough into an oiled bowl with cling film over top. Allow dough to proof in a warm, dry place until dinner.
Until we are able to travel again, or I am able to achieve my dream of an amazing outdoor kitchen with a wood fired pizza oven like this (I'll take the whole outdoor space in fact!), or like this beautifully tiled option, or even a modern stainless steel version like this, I will be working my bbq and hot hot oven pizza game.
I hope you give this homemade pizza dough a try! Let me know what you think in the comments below or post any pics to #mykuratedlife on Instagram. I look forward to hearing from you!
Ciao,
Krista xo
My Favourite Pizza Dough
Makes 4 - 12” pizzas
Ingredients
500 grams flour (200g 00 Flour + 300 g All-Purpose Flour) + more for kneading and stretching out (see Recipe Note below for note on metric & imperial conversions)
3 grams instant dry yeast
1 tablespoon salt
1 teaspoon sugar
300 mL water, luke warm/room temperature (you might not need this much, other times you will need more depending on how dry your kitchen is)
1 tablespoon extra virgin olive oil
Method
In a medium sized bowl (you can use the counter as well, however I find clean up easier if I use a bowl) add the flour, yeast, salt and sugar. Slowly start adding the water and using one hand to combine the ingredients into a loose dough. You want the dough to just come together.
On a lightly floured surface (always flour with all-purpose flour even if you are using a specialty flour in your baking as it affects the gluten levels of the end product), turn combined dough out and begin to knead, turning dough a quarter turn clockwise, then pressing down and forward with the heel of your hand (moving in the same direction each quarter turn). When dough becomes smooth – 4-5 minutes, round into a ball shape.
Using olive oil and a paper towel, oil the inside of a large bowl and 1 piece of cling film. Place dough ball into oiled bowl and top with cling film. Leave dough to proof in a warm, dry space and rise until ready to use. I like to have my dough made by 10:00am if using for dinner that same evening, allowing about 6-7 hours of proofing time.
To Cook and Shape Dough (after proofing):
Place pizza stone (a cookie sheet or pizza crisper will work here as well) onto a grill or into the oven. Pre-heat oven or grill to 500 degrees - you want it HOT!
Flip dough from the bowl onto a lightly floured workspace. Turn over a few times in the flour if the dough is sticky. Using a bench scraper, cut dough into 4 equal pieces.
The only tools you need to shape each ball are your hands and gravity! In my photos I have a rolling pin, however you won't need one.
Take one dough ball and in the air, using your hands, start to gently pull the ball in circles to form a circular shape.
Then, place circular dough onto a floured surface and start to push the dough edges down and outward, then quarter turn the dough in a clockwise movement.
After a few turns, use your fingers to create indentations where your crust edge will be.
Continue to use your hands to stretch and push the dough outward, turning until dough is the desired pizza shape and size.
There are many videos online about how to shape dough - like this one.
Gently spread a bit of cornmeal (or light dusting of flour) onto a pizza peel (you could also use the flat back of a cookie sheet) to prevent sticking, but be careful it doesn't burn. Place pizza dough on top. This will allow the dough to slide onto the pre-heated pizza stone after adding toppings.
Top pizza with sauce and toppings (see some topping suggestions below).
Slide dressed pizza into oven or grill and cook. Times will vary depending on your oven, how much sauce you use and moisture in your ingredients. It might vary anywhere from 7-12 minutes, so do a check at the half way point and turn your pizza for even browning.
When pizza is cooked use pizza peel to slide and remove pizza from oven/grill. Let pizza rest for a few minutes before cutting with pizza wheel.
Possible Seasonal Pizza Toppings (images below, clockwise from top row, left):
Fall :
Kale, Roasted Mushroom and Blue Cheese on a Mozzarella base (Image Below: Top Row, Left)
Pear, Balsamic Caramelized Onions, Thyme and Brie
Butternut Squash Ribbons, Rosemary and Gruyere
Winter :
Meat-Lovers - Italian Sausage, Olive, Red Pepper, Proscuitto (roses) and Basil (Image Below: Top Row, Right)
Roasted Onion, Root Veg, Thyme and Goat Cheese
Spring:
Mushroom, Broccolini, Brie and Pea Shoot (Image Below: Bottom Row, Right)
Pesto Pizza (plain or with rotisserie chicken), Fresh Spinach and Mozzarella
Summer :
Classic Margarita with fresh Mozzarella cheese - try to make your own mozzarella, so good (Image Below: Bottom Row, Left)
Peach, Prosciutto and Basil with a local Honey Drizzle (Image above)
Blackberry, Ricotta (this is easy to make and so delicious with a pinch of lemon) and Basil
Recipe Note:
*Measuring ingredients in grams vs cups
I highly recommend using a scale to make pizza dough. I have converted the measurements from metric to imperial below, however conversions cannot be exact and may affect the end result as different flours have different densities, affecting the total weight. Ingredient weights will vary not only between different types of flour (All Purpose flour is generally 120 grams/1 cup, 00 Flour is generally 127 grams/cup), but also brand to brand will vary depending on how the flour is milled. Flour and yeast weights can also change with each bag, room temperature, moisture/humidity levels, etc. So use the below conversions below loosely - if the dough feels dry, add a touch more water and conversely if the dough feels wet, add a bit more all-purpose flour.
Metric to Imperial Conversions
*500 g flour = (1 ½ cups + 2 tablespoons 00 Flour) + (2 ½ cups All-Purpose Flour)
*3 grams instant dry yeast = 1 level teaspoon (if using small envelopes of dry yeast, that's about 1/2 a package)
*300 mL water = 1 ¼ cups
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