Homemade PIZZA Recipe
i'm working with three cups of flour i'm using koputo flour you could use all-purpose or bread flour this is just what i like to use for pizza dough i've added three quarters of a teaspoon of salt and on the other side i'm adding one teaspoon of fast dry active yeast i'm just sort of going to cover them i'm not gonna mix and you could add a pinch of sugar to this i don't it's just a simple recipe and now i'm adding one cup of warm water and the temp of the water is around 110 degrees fahrenheit this will help to activate the yeast i'm mixing with the spoon while i'm starting with the spoon i'm adding the rest of the water and working it in and eventually i'm just going to bring this dough together with my hands and it will be slightly tacky and sticky no worries and i'm just going to bring it together and knead for about three to five minutes here my dough ball has formed it's slightly sticky and tacky i'm going to add around a tablespoon and a half of olive oil to the bowl and just coat the dough ball i'm going to place cling film on the top i will leave a little bit of cling film sort of unattached and open to let the dough breathe and i'm going to proof this in a cold oven just with the oven light on for about two to three hours or until it doubles in size so in the meantime i'm going to work on my pizza sauce here i have a 28 ounce can of italian style peeled tomatoes and essentially you could just crush or puree this and that's your pizza sauce but i am going to add all these other ingredients to make my pizza sauce my way it's not traditional but it's pretty good first i'm going to empty my can of peeled tomatoes into a food processor and i'm just going to puree well you could pass this through a food mill it all works so today's recipe is inspired by the selena movie i should have mentioned that earlier this is inspired by the scene where chris perez and selina are on a date or having a lunch together and they're having pizza and he likes hot sauce on his pizza and he has cholula hot sauce and he pours it on the pizza that's where this is coming from here i have a preheated pan over medium to medium-low heat i'm going to add around a tablespoon and a half of olive oil two cloves of minced garlic a half teaspoon of dried italian seasoning blend a pinch of crushed red pepper flakes some cracked black pepper and two tablespoons of tomato paste i'm going to cook that for about a minute now i'm going to add my pureed tomatoes you could strain that to get rid of the skin and seeds but i just add it like this give it a mix i'm also going to be adding salt to taste a pinch of sugar that's optional and i'm going to shut off the heat i'm really not going to cook or simmer this i'm just going to give it a mix taste it adjust the seasonings and spices to your preference and this is my pizza sauce and just let it hang out and this is great to make the day before so my dough has proofed and doubled in size so now i'm going to take it over to my counter space here before i remove it from the bowl i am going to flour my work surface and now i'm going to take the dough out of the bowl sort of press it out and i'm going to divide the dough as evenly as possible i didn't weigh it you could do that for accuracy and i'm just going to divide it in two and again this is really a no-need process so i'm just going to fold into layers i'm going to fold it in half and over for about six to eight times i just want to trap some of that air and create a dough ball i'm gonna pinch the bottom create the ball and add it to a bowl that i've added a little more olive oil to so it doesn't stick and repeat the process for the second dough ball as well just kind of fold it over press fold it over kind of like how you do biscuits and i'm just going to let this cold proof or ferment in the refrigerator for at least six hours overnight for best results or up to 24 hours so i let my dough hang out on the counter top to come to room temperature for about an hour you don't want it cold so on a well-floured surface i'm going to just unprofessionally press it out into a 10 inch pizza dough and you want to make sure you have a well floured surface and just sort of press it out maybe do the fist over fist method i'm not a pro at this until you get a sort of round pizza dough and leave the edges thicker than the center because that's going to be the crust so i do not have a pizza peel you might know it as a wooden pizza paddle i am using my pizza pan i flip it over and place parchment paper on it and i'm going to carefully put my dough onto my pretend pizza peel here and the goal here is to make sure that the pizza dough can slide off once you dress it now i should have put flour on the parchment paper because as it sits on the parchment paper it does kind of stick so be sure to do that or cornmeal works even better so now i'm gonna top and dress my pizza here's my pizza sauce and i'm just going to spoon some of that on there make it as saucy as you like there are no rules in my kitchen when it comes to dressing your pizza this is considered probably a thinner crust pizza so don't go crazy with it i'm going to add my low moisture mozzarella that i've shredded as much as you like [Music] you'll want to preheat your oven to 500 degrees fahrenheit if it goes up to 550 great and my pizza stone also preheated for 30 minutes now i'm going to carefully slide my pizza onto my preheated pizza stone and oven at 500 degrees fahrenheit and it's going to cook for about 10 minutes and i used this little cake spatula paddle thing that helped so my pizza is almost there and i'm ready to take this out it's perfect so i'm sliding it onto my cutting board and it's ready and my kitchen smells fantastic so i'm going to cut this into eight slices this is around a medium medium-sized pizza that's about 10 inches in diameter [Music] once i cut it i'm going to show you why i call this the chris perez pizza inspired by the selena movie because of the hot sauce and in the movie he used cholula but i love his new hot sauce it's perez pepper sauce and it's so good it's actually this is my third bottle you guys i will find a link for you below where you could purchase this but it's so good so congrats to chris perez on the launch of his perez pepper sauce because it really is good there's even a green one now it's time to give this a try by the way i'm going to show you how crispy and crusty and chewy this crust is so if you don't like eating noises tune away this crust is perfect so i hope you give this recipe a try i hope you like it