Friday Night Pizza
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- Dough
- - 3½ to 4 cups bread flour (or 00 flour), plus more for rolling
- - 1 teaspoon sugar
- - 1 envelope instant dry yeast
- - 2 teaspoons kosher salt
- - 1½ cups water, 110 degrees F
- - 2 tablespoons olive oil, plus 2 teaspoons
- Toppings
- - ½ cup of tomato sauce
- - Sliced fresh mozzarella cheese
- - Fresh basil
- - Pepperoni (optional)
Recipe Instructions
- Place a pizza stone on the lowest oven rack and preheat to 550 degrees F.
- Combine the sugar, yeast and water in a measuring cup and allow to proof (5-10 min).
- While the mixer is running (with dough hook attached), add the water and 2 tablespoons of the oil to the 3 and ½ cups of flour and beat until the dough forms into a ball.
- If the dough is sticky, add additional flour until the dough comes together in a solid ball. ***If the dough is too dry, add additional water***
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
- Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes
- Roll or press the dough into a 12-14-inch circle on a pizza palate
- Add sauce, cheese, basil and any additional toppings.
- Bake for 12-15 minutes until the crust is gold brown and cheese and sauce bubble.
- Let cool for 5 minutes, cut with a pizza wheel and enjoy.