Homemade Pizza (the real deal)

Directions

Use the Lehmann Pizza Dough Calculator to determine the exact quantities of the first for ingredients needed to make your desired size and number of pizzas.

Combine first 3 ingredients in a stand mixer using the kneading attachment. Allow the dough to rest 20 minutes before adding the salt. Use the keeping attachment to incorporate the salt into the dough. Allow the dough to rest, covered with a damp towel for 20 minutes. Depending on how soon you plan on baking your pizzas, either allow the dough to proof ((covered)) in a warm spot for 1-2 hours or refrigerated for up to 2 days. Once dough has doubled in size, scrap it out of the bowl and cut & weigh portions ((according to the weight you selected when using the Lehmann calculator)). Roll each portion into a ball as described in the body of this post and place into a deep ((think roasting pan)) pan that has been lightly floured. Continue placing formed dough balls into the pan, 2" apart, until all dough balls are formed. These dough balls can rest, covered in the fridge for 2-4 days or in a warm spot for 1-2 hours before stretching into pizzas.

Once the dough balls have doubled in size, place your stacked pizza stones (2 is plenty) onto the middle/top oven rack and preheat the oven to 450°. Gently remove the balls and form your pizza, by stretching, being sure to follow the instructions & tips detailed in this post.

Once the pizza dough has been shaped, sprinkle semolina generously over your pizza peel and transfer your dough to the peel. Top with sauce and desired toppings. Once the oven is preheated and your pizza is assembled, swiftly and confidently slide your pizza off of the peel and onto the stone.

Bake the pizza for 9-12 minutes or until the crust is cooked through and a light golden brown.

Allow the pizza to cool for 3-5 minutes before slicing and serving.

Homemade Pizza (the real deal)

January 10, 2016

Ingredients

00 flour

instant dry yeast ((IDY))

room temperature water

kosher salt

semolina

sauce, approximately 4 oz per 12" pizza

desired toppings such as uncooked sweet Italian sausage, basil, fresh mozzarella, herbs, pepperoni, salami, olives, veggies etc

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