Pizza Recipes Pdf Download [2021]

As I said above, I live deliciously by eating with the seasons. Homemade pizza is something we enjoy together all year round, but right now, we have an abundance of herbs growing outside our back door. Greenhouse cherry tomatoes are popping up at the farmers markets, too. With these fresh, seasonal ingredients as a starting point, I created three topping combinations:

To support our seasonal toppings, we needed a flavorful sauce. In this homemade pizza recipe, I use pesto as the base of the red pepper pizza, while I simply brush the crust of the peach pizza with olive oil. For a good margherita pizza, though, red sauce is a must.

Pizza Recipes Pdf Download

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To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.

To be clear, I do not think you need to use a sourdough starter to make excellent pizza at home. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza.

An hour prior to baking, remove a round (or more) of pizza dough, and place it on a floured work surface. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550F. (See recipe for other options.)

We make this easy pizza dough recipe (paired with this homemade pizza sauce) at least once a week. Truly great pizza requires an outstanding crust. And that is what you get with this homemade pizza dough.

We love baking our pizzas on a stone because it crisps the bottom perfectly. Put the pizza stone in the oven and let it preheat with the oven. For the best results, let the stone preheat at 500 degrees F for at least 10 minutes before baking the pizza.

You can make this pizza dough in advance. Mix it together and form a ball, then place it in a bowl and tightly cover it with plastic wrap and a damp towel. Store it in the refrigerator until ready to use (up to overnight).

This recipe is really good and really easy. I also used your pizza sauce recipe and that turned out divine! Thanks so much my family really appreciates having homemade pizzas and with the crazy economy it is really much more affordable than eating out.

Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day.

Baking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.

I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.

For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking steel to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.

Great Pizza recipe the sauce is delish, added a bit of italian seasoning. Used a a pizza stone in a 550 degree Thermador oven but the center was still a bit gooey after about 15 minutes baking. Used red Yeast expiration date 9/22. Any suggestions?

This is one of my favorite pizza recipes of all time, it never seems to fail me! Every time I make it, people always ask for more. I was curious, if I was to leave it in the fridge for 48 hours rather then 24, how might that affect the dough?

Excellent recipe! I do only one thing different: I do not cook the basil with the pizza, I cut the leaves into ribbons and spread it on top AFTER the pizza comes out of the oven. MMM, MMM Good!!!

This is so good! I will be making it for the 4th time tonight for pizza night. Absolutely the best. So many pizza dough recipes call for way too much yeast, which makes them too thick. This is perfection, right down to the raw sauce!

I have made your pizza several times, and each time the dough did not raise. I made sure to get fresh dry active yeast and flour, use the proper temperature water and put the bowl with the dough in a warm place. I ended up just stretching the dough as much as I could for the pizzas and they were tasty, but is there anything that I may be doing wrong with the dough that I can change? Thanks.

Only one comment, as we are new to this, is despite putting cornmeal between the pizza and the peel, we still had trouble sliding it off onto the stone. Next time more cornmeal. A long handled metal barbecue flipper helped too.

Laura, I noticed that the recipe has no instruction to punch down the dough at any point. My first attempt at making a pizza resulted in a crust with several large holes. Do you think that these blisters could have been punched out before baking?

Best pizza dough recipe. I was wondering how much you stretch the pizzas. Seems that when you stretch it out to have light through the center, the pizza are alot larger than two 10 inch pizzas.

Great pizza! Thanks, JoeP

Wow, seriously 100x thank you for the free pizza making school! I was wondering about the pizza stone thing- dang nab it, I will just have to suck it up and get one. The crust on this baby looks heavenly.

This sourdough pizza dough is versatile and adaptable. So, if you like a thicker crust, increase each dough ball's weight, and don't stretch it out quite so thin. If you like a thin, cracker-like crust, stretch the dough ball out thinner and cook for a few minutes until things firm up. You can even use this dough recipe for pan pizza and focaccia.

Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza. If you'd like to reduce the chewiness, try using a lower protein flour for the pizza dough (like all-purpose flour or Type 00 with lower protein).

I've decided to round up all the tools shown here in this post for those wondering what I'm using. I've found each of these to be great for their purpose, and I've finally collected everything I need to make pizza consistently each week.

One of the fantastic things about a super blazing hot wood-fired oven is you can bake a pizza in around 90 seconds. Because it takes longer than that in a home oven, you'll end up baking off a lot of the moisture in the dough, so your pizza will turn out to be quite firm like a cracker.

Additionally, because I advise using parchment paper to launch your pizza into the oven (more below), increasing the hydration into the '70s is possible (as you increase hydration, it becomes harder and harder to shape and transfer the pizza from your pizza peel to the oven).

If you've read my site for a while, you'll know I'm a fan of using diastatic malt powder in some of my recipes to increase enzymatic activity7 and add color to my crust. Adding diastatic malt powder to this pizza dough is optional but recommended.

You can use a mixer to strengthen this pizza dough, such as a KitchenAid stand mixer, or you can do things by hand. I've mixed both ways to equal effect. In either case, the result will be a dough that's not completely smooth but has a very strong feeling. Perhaps a little past medium development.

To mix this sourdough pizza dough by hand, follow the same procedure as sourdough bread. To a large mixing bowl, add the water 1, water 2, ripe sourdough starter, flour, salt, and malt, and mix by hand until incorporated. Once incorporated, dump out onto your counter and slap and fold the dough for about 5-7 minutes until it firms, smoothes, and holds shape on the counter.

Pick a container to hold your shaped dough balls. With only two, you can use a small baking sheet (like a quarter sheet), or, even better, a high-walled baking dish. I like to use large containers specifically designed to proof pizza dough.

Preheat the oven on Bake setting for one hour at 550F (285C) (or the highest your oven will go). Gather your handheld water mister and place it by your oven; you will use this to lightly spritz the pizza once you've placed it into the oven (more on this below).

SHAPING TIP: If you find the dough hard to shape, place the proofing container with dough into the refrigerator to chill slightly for about 15 to 30 minutes. Shaping slightly chilled pizza dough is much easier.

I place a Baking Steel a few rungs down from the top broiler element. Note that the bottom pizza stone is unnecessary; I keep it in my oven and never move it to save some extra masonry mass for heat retention.

I found this extra top-heat to harden off the crust prematurely, stunting dough spring. As you can see, I like it a little lower, just low enough to still get significant heat from the broiler when it's kicked on but not too close to overdoing the top of the pizza.

Cut a piece of parchment paper to fit your pizza peel and place it on top. Lightly flour your bench and the top of a single sourdough pizza dough ball from the fridge. Using a dough scraper, gently remove the dough ball from the proofing vessel and place the top-side down on your bench (place the remaining ball back into the fridge).

Once pressed out several times, you have a choice: you can transfer the disc to the parchment paper on the pizza peel and finish stretching the dough out on the parchment if that's more comfortable, or you can lift the disc off the bench and using the back of your hands stretch the dough out as you work around (imagine an Irish-style boxer with their fists up, knuckles pointing away from the body with the dough draped over them). 17dc91bb1f