Homemade Pizza

As a New Yorker, pizza runs through my veins. I grew up in Brooklyn, having access to a bunch of famous and delicious pizzerias. It wasn’t until I moved back to Brooklyn a few years ago that I was able to appreciate the beauty of pizza. There are also many thoughts on how to make pizza: what degree to bake it, which type of oven is best, etc. I’m not very picky when it comes to style, but I am a sucker for a traditional cheese or margherita pizza (especially from Di Fara or the delicious square pie from L&B Spumoni Gardens – if you don’t know, click here). Fresh mozzarella, topped with fresh basil, a drizzle of olive oil, and homemade marinara sauce – but the sauce can’t be too sweet. I’ve always wanted to make homemade pizza, but I needed to learn how to make homemade pizza dough first. Making homemade pizza beats any pre-made dough, and while I don’t have a coal oven, making homemade pizza in your regular oven works very well, and this recipe is incredibly accessible.

I will admit I was very hesitant when I decided I would make my own pizza dough. Using yeast and getting the water to mix it with at a perfect warm temperature scared me, but I knew that if I didn’t give it a shot I would never try. I watched multiple videos of what properly activated yeast should look like, swallowed my pride, and dove right in. I didn’t realize it before, but I now know that my oven has a “bread proof” option, which made it easy for me to proof the dough. Check your oven if there is an option there too when making this recipe. Otherwise, you can simply turn the light on in your oven and proof it in there for 30m.

Homemade Pizza Tips to Remember:

• When making this homemade pizza dough, use bread flour. It has more gluten and will yield better results than all purpose flour. I get my bread flour from One Mighty Mill –> use code MORGAN15 for 15% off! Their products are amazing.
• Make sure to get the water too a temperature of 110-115ºF to activate the yeast for your pizza dough. Making this homemade pizza recipe requires having a yeasted dough.
• Let the dough proof and do its thing. Try your hardest not to open the oven door if that is where you are proofing your dough.

I am so happy I decided to go through with making this because it came out phenomenal. Crisp crust with a gentle chew in each slice, and of course topped with basil, cheese, marinara from Primal Kitchen Foods (highly recommend!), and my favorite cheese from Organic Valley. Of course, you do not need to use the brands I shout out here, use what you have on hand! I cannot wait for you to make this homemade pizza, it’s going to be on repeat here. Plus, now that I know how to make pizza dough, who knows what I’ll make next 😉