Enough structure to pick up, but not thin and stiff like a cracker. 5 minutes kneaded by hand or 40 best way to reheat cold pizza flat using a food processor.
Pizza Sauce and favourite pizza toppings! It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside. The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.
Stretch out to make pizza crust, spread with sauce, toppings of choice, bake 10 minutes! Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right!
I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out! This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.
Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing! Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour! Typically, I make pizza dough the night before, leave it overnight then make it the next day.
Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too. Directions provided for fridge and freezer in the recipe. Rise for 1 hour in a warm place until almost doubled in size. Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts. Do not stress about forming perfect bases.
Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan. Part 4: The Sauce Here are our Pizza Sauce recipes. Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using. Almost-instant pizza sauce made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make!