I am just going to be honest that 6 months ago my homemade pizza was sub-par. If I could be even more honest I would say that I have been experimenting with pizza for years and have never felt very excited about the finished product. Thankfully my family is gracious, they eat it, and in all reality, it’s difficult to make a “really bad pizza”, so I have been able to keep trying, failing and trying again.
Great news though, in 2015 I moved to Pizzatown and they just elected me Mayor! What does that even mean? Well, the pizza coming out of my kitchen is just outragous! I realize I am tooting my own horn a little bit here, but please understand that for 7 years I made pretty awful pizza and I have finally mastered it. We decided tonight that we couldn’t order a pizza better than what we were eating and I felt validated as a woman, as 1/8 Italian and as a home cook. I really enjoyed my own food. That’s a good feeling!
We made “Ultimate Pizza Sauce” with Uncle Mark a few months ago and separated it into freezer bags. When he was here he told me a that one of the secrets to great homemade pizza is super high heat! We have been testing at temps of 500-525 and sometimes I feel like I am risking my life (or singeing my hair) when I open the oven. I have learned that my oven mitts were not made to protect my hands against heat this high, but if I move quickly I won’t get burned.
Another secret is a very hot pizza stone and wax paper. Tonight we made a deep dish in the cast iron skillet. Wowzer!
So, I’ll just lay it all out here for you and hope to save you years of disappointment.
- Pizza Dough (whole wheat)
- Mozzarella - low moisture
- Toppings (peppers, onions, sausage, mushrooms, garlic, pepperoni)
- Pizza Sauce
- Leave pizza dough out on the counter for about an hour to soften
- Saute toppings in olive oil over medium heat, sprinkled with salt and pepper.
- Shred mozzarella cheese
- Press pizza dough out on a floured surface then lift it and turn it about spreading slowly over the backs of your hands. Take your time and let gravity stretch the dough. Toss it up in the air a few times if your feeling adventurous.
- Set dough on the the wax paper and spread out a thin layer of sauce.
- Sprinkle on cheese and pile on the toppings.
- Transfer pizza (on wax paper) to the hot pizza stone and cook.
- Don't use a timer. Watch it and remove when it looks the way you like it! About 10-15mn.