Pizza Night
Imagine the joy of being the master of your own pizza destiny, selecting precisely the toppings that make your taste buds sing. Veggies, cheeses, succulent cuts of meat, you name it! And then, oh the freedom, you bake it to perfection in your unique style, individualizing every aspect to your liking – this is where the true magic happens! The secret behind this extraordinary pizza dough lies in its simplicity, requiring minimal effort on your part.
So yummy!
The Joy of homemade pizza
Pizza night at my home is an eagerly anticipated event that takes place almost every week, every weekend. Some may find the idea of making pizza at home daunting, thinking it won't compare to the pizza ordered from a restaurant or delivered to your doorstep. However, I can assure you, this pizza night never fails to deliver an amazing and delicious experience.
Making pizza at home with any your favourite topping
The best part about our homemade pizza night is that you have complete control over the toppings. You can choose your favorite vegetables, select the cheese of your choice, and even experiment with different cuts of meat. The joy lies in the process of creating your own custom pizza and baking it just the way you like it.
To create the perfect pizza dough, we use a no-knead recipe that is incredibly easy to prepare. The first step is to start a day before pizza night. In a medium-sized bowl, you mix together flour (bread flour, 00 flour, or all-purpose flour all work well), active dry yeast, and water. Make sure to have some extra flour for dusting. Once mixed, cover the bowl and leave it on the counter overnight.
Pizza on skillet with Butter chicken sauce with mushroom, pineapple and fresh mozzarella cheese
During this fermentation process, the dough will double in size and develop plenty of bubbles. To complete the dough, you'll need a larger bowl. Add the same amount of flour as before, a little more yeast, less water, a teaspoon of salt, and some olive oil. Then, incorporate the dough (known as a poolish) that you started the previous day. Mix the ingredients together and let the dough rest for 20 minutes. After this, fold the dough by reaching underneath and pulling one quarter of it out and up until you feel resistance. Repeat this step three more times, a total of four times.
Let it rest for at least 2 hours and repeat the folding process one more time. Lightly coat the dough with olive oil and the bowl to prevent sticking. When the dough has doubled in size, usually after 4-6 hours, it's ready to be divided.
Prepare a clean work surface by lightly flouring it. With floured hands, ease the dough out of the bowl and divide it accordingly. Now you have perfectly portioned dough ready for pizza night! Roll out each portion and add your favorite toppings.
Placing pizza on the the top rack of the oven will result in a charred crust
What makes homemade pizza truly special is the love and care put into the process. The smell that fills the whole house as the pizza bakes is simply irresistible. The taste of the final product is unmatched, as it has been crafted to suit your exact preferences. No restaurant or delivery can replicate that experience.
So, why not give homemade pizza night a try? You'll be amazed at how easy and rewarding it can be. With the ability to choose your desired toppings and create the perfect dough, every pizza night becomes a personal culinary masterpiece. Embrace the joy of making pizza at home, and let it become a cherished tradition in your household.
Veggies pizza with Fresh Mozzarella cheese, and a kick jalapeño pepper
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Rolling pin
Scale
Baking trays/pizza pan
Mixing bowl or food grade container with cover
Plastic wrap
Pizza with Bechamel sauce
Yeild:
3 medium thin crust pizza
Pizza with poolish Method
Ingredients:
Poolish:
300g bread flour/ all purpose flour/00 flour
1/4 tsp active dry yeast
300 ml water (70-80F)
Final Dough:
300g bread flour or all purpose flour
2 tsp salt
1 tsp instant yeast
150ml water Room temperature (70-80F)
Topping: Hawaii / all-dress
Mozzarella cheese
Slice tomatoes
Slice onions
Ham
Pineapple
Steps:
Measurement ingredients
The Poolish dough as fermented overnight
The dough is folded for a second time after two hours of fermentation.
Poolish: In a bowl, mix in the poolish ingredient. Use your hand or a spoon to mix it well and combine.
Cover and place the sponge in a warm place overnight (12-16 hours).
When the sponge doubles in size and has a lot of bubbles, prepare for the final dough.
Final dough: Use a larger sized bowl and add all the ingredients listed for the final dough, along with the poolish mix, until well combined. Let it rest for 20 minutes.
After 20 minutes, make the first fold.
Using this method, you do not need to use a machine.
Fold the dough by hand, wet your hand, reach underneath the dough, and pull one quarter of it out and up to stretch it until it resists, then fold it over the top to the other side of the dough.
Repeat the folding process a few more times, pulling up and folding over while turning the bowl at the same time, until the dough has tightened into a ball.
Let the dough rest for at least 2 hours in a warm place, then repeat the same process one more time.
After the second fold, lightly coat the dough with olive oil and the side of the bowl to prevent sticking. Let the dough sit in a warm place for 4-6 hours.
When the dough has doubled in volume, it is ready to be divided.
Dust flour on a clean work surface. With floured hands or oiled hands, ease the dough out of the bowl and divide it into 3 equal chunks, each weighing 350g.
This will make 12 medium thin crusts.
Roll each dough into a ball, working gently to avoid degassing the dough.
Leave the dough to rest on the counter, lightly oiled or floured. Cover with a towel or plastic wrap.
You can refrigerate the dough for 3 days or keep it in the freezer for up to 2 weeks.
This type of dough is very soft, so you will need to dust a lot of flour on the counter and your hands. Use the back of your hand to pull the dough out. If you tear any holes, pinch the dough together with your fingers. Shaping a large sized pizza can be a challenge for beginners, so practice with a small sized pizza first. You will master it after a few tries, just practice.
Topping: Tomato sauce, mozzarella.
Tips:
For the best way to handle the dough, always give the dough rest in between kneading and shaping 10-15 minutes.
Enjoy your pizza night !
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