We love our NY pizzeria pizza, but homemade pizza makes all kinds of sense. First, it’s inexpensive. Second, you can top it just the way you like it. Third, it’s fun.
I’ve used various recipes for pizza doughs over the years, and many have worked well, but my favorite way to make pizza is with the recipe for pita bread from the Moosewood Cookbook.
This is how to make it:
Dissolve in 1 cup warm (about 110 degrees F) water:
1 and 1/2 teaspoons yeast
1 Tablespoon honey
Sift together separately:
1 teaspoon salt
about 3 1/2 cups of flour (or 3 and 1/4 c. flour + 1/4 c. vital wheat gluten)
Gradually add flour mixture to the wet mixture, and knead well until very smooth. (I let this ancient MixMaster fitted with kneading hooks do the work, but, sadly, it died shortly after.)
Divide the well-kneaded and smooth dough into two smooth balls, cover bowl with a damp cloth or with plastic wrap, and let rise until doubled.
When the dough has nearly doubled, preheat your oven as high as it goes. (Mine goes to 500F.) Put a baking stone on the lowest oven rack to preheat as well.
Cut each half into three roughly equal pieces (6 pieces total) and roll each piece gently into a ball. Cover gently with a wet cloth and let rest 10 minutes.
Gently, working with one ball at a time, roll each into an approximate 10″ round, using additional flour if necessary to keep dough from sticking. Place on a flat smooth surface well-dusted with cornmeal or flour–you’re going to slip it off THAT surface onto the hot baking stone. (Yes, it’s a pain in the neck, but it’s doable.)
Top however you like; and slip onto hot stone. Bake 7-10 minutes–or until it looks done, and allow to cool a bit on a wire rack. Repeat with each dough ball. (You can freeze some of the dough for another time.)
Dollops of fresh pesto, fresh ricotta, and halved cherry tomatoes with a bit of mozzarella (no sauce). Yum! Done right (and I do not always do it right, alas) this is THE closest a homemade pizza comes to tasting like a real NY slice.
Enjoy the weekend!