I remember the first time I made pizza from scratch. I was young, brimming with curiosity and excitement. My kitchen was a flurry of activity, with flour dusting the countertops and the aroma of fresh-baked bread filling the air. As the pizza baked in the oven, I could hardly wait to try it. The sense of accomplishment that came with pulling that golden, bubbling masterpiece out of the oven was indescribable. Sharing it with friends and family made the experience even more special, turning a simple meal into a treasured memory. Now, I want to share that joy with you, guiding you through a recipe that brings the same sense of fulfillment and delight.
Ingredients
Before diving into the steps, let’s take a look at the ingredients that will bring this pizza to life. Here’s what you’ll need:
For the Dough:
3¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2¼ teaspoons instant yeast
1¼ cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni or other toppings of choice)
¼ cup grated Parmesan cheese
Instructions
1. Preparing the Dough:
The journey begins with the dough, which is the foundation of any great pizza. Start by whisking together the flour, cornmeal, salt, sugar, and instant yeast in a large mixing bowl. These dry ingredients will create a flavorful base for your dough.
Next, add the water and melted butter to the dry ingredients. Mix on low speed using a dough hook, or if you’re doing it by hand, use a spatula. Mix until the dough is fully combined, which should take about 1 to 2 minutes. Scrape the sides and bottom of the bowl occasionally to ensure everything is well mixed.
Once combined, increase the mixer speed to medium and knead the dough until it is glossy and smooth. It should pull away from the sides of the bowl. This process should take about 4 to 5 minutes. If you’re kneading by hand, this will take a bit longer, but it’s well worth the effort.
Prepare a large bowl by coating it with 1 teaspoon of olive oil. Transfer the dough into the bowl, turning it to coat all sides in the oil. Cover the bowl tightly with plastic wrap and let it rise at room temperature until nearly doubled in volume. This should take about 45 to 60 minutes.
2. Making the Sauce:
While the dough is rising, turn your attention to the sauce. Heat 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is melted, add the grated onion, oregano, and salt. Cook, stirring occasionally, until the onion is golden brown and the liquid has evaporated, which should take about 5 minutes.
Add the minced garlic to the onions and cook for an additional 30 seconds, or until fragrant. Stir in the crushed tomatoes and sugar, then increase the heat to high to bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and let it cook until reduced to about 2½ cups, which will take approximately 25 to 30 minutes.
Once the sauce has reduced, remove it from the heat. Stir in the chopped fresh basil and olive oil, and season with salt and freshly ground black pepper to taste. Set aside.
3. Laminating the Dough:
After the dough has risen, it’s time for laminating, which adds layers and a delightful texture to the crust. Turn the dough out onto a dry work surface and roll it into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter evenly over the surface of the dough, leaving a ½-inch border along the edges.
Starting at one short end of the rectangle, roll the dough tightly into a cylinder. Place the cylinder seam side down and flatten it into an 18×4-inch rectangle. Cut the rectangle in half crosswise. Take one half and fold it into thirds like a business letter, pinching the seams together to form a ball. Repeat with the other half. Return the dough balls to the oiled bowl, cover tightly with plastic wrap, and let them rise in the refrigerator until nearly doubled in volume. This will take about 40 to 50 minutes.
Meanwhile, adjust the oven rack to the lower position and preheat the oven to 425 degrees F.
4. Baking the Pizzas:
Prepare two 9-inch round cake pans by coating them with 2 tablespoons of olive oil each.
Take one dough ball and transfer it to a dry work surface. Roll it out into a 13-inch circle. To transfer the dough to the pan, roll it loosely around a rolling pin and then unroll it into the pan. Lightly press the dough into the pan, working it into the corners and up the sides by about 1 inch. If the dough resists stretching, let it relax for 5 minutes before trying again. Repeat with the remaining dough ball.
For each pizza, sprinkle 2 cups of shredded mozzarella evenly over the surface of the dough. If you’re adding any meat or vegetable toppings, place them on top of the cheese now. Spread 1¼ cups of tomato sauce evenly over the cheese (or toppings) and sprinkle with 2 tablespoons of grated Parmesan cheese.
Bake the pizzas in the preheated oven until the crust is golden brown. This should take 20 to 30 minutes. Once baked, remove the pizzas from the oven and let them rest for 10 minutes before slicing and serving.
Variations and Substitutions:
Feel free to get creative with this recipe! Here are a few variations and substitutions to suit different tastes and dietary preferences:
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Dairy-Free: Use a dairy-free butter alternative and vegan cheese.
Whole Wheat: Replace part or all of the all-purpose flour with whole wheat flour for a heartier crust.
Vegetarian: Top your pizza with a variety of vegetables such as bell peppers, mushrooms, onions, and olives.
Meat Lovers: Add pepperoni, sausage, bacon, or any other favorite meats.
Conclusion
This homemade pizza recipe is a celebration of one of the most beloved dishes in the world. It’s a labor of love that combines the simple pleasure of baking with the joy of eating something delicious and satisfying. The process, though detailed, is straightforward and immensely rewarding. From the initial preparation of the dough to the final moment when you pull that golden, bubbling pizza from the oven, every step brings you closer to a mouthwatering result.
The end product—a crispy crust, rich tomato sauce, and gooey cheese—is more than just food; it’s an experience that invites you to savor each bite and share the enjoyment with others. Whether you’re a seasoned cook or a beginner, making homemade pizza is a gratifying endeavor that adds a personal touch to your dining table. So roll up your sleeves, gather your ingredients, and embark on this culinary adventure. The result will be a pizza that’s not only delightful to eat but also a source of joy and pride in your kitchen.
