Best-Ever Homemade Pizza
Nothing beats a fresh-out-of-the-oven pizza, and once you see how easy it's to form for yourself, you'll never order delivery again. Switch up the toppings and add your favorites to form your own. Pepperoni, mushrooms, bell peppers, pineapple? you'll have it all! we will not get enough of Bacon Pickle Pizza, personally.
First of all, make your batter. You can peruse the simple bit by bit control, here. At that point, get besting. For the ideal Margherita-style base, don't avoid the accompanying.
Start with the proper sauce
When you're perusing the aisle for sauce, we are saying skip anything labeled "pizza
sauce." Usually, that stuff finishes up being too thick or cloyingly sweet (or both). stick with marinara here, either homemade or store-bought.
Choose your cheese
The thanks to go here is fresh, thinly sliced mozzarella. Sometimes it comes packed in water, so make certain to dry it off before slicing to avoid a watery pizza! If you've only got pre-shredded mozz available, that'll add a pinch.
Nail the temp
Our pizza cooks at a very high temp of 500°. We're essentially trying to recreate a pizza oven, which may reach 1,000°, during a more realistic, at-home way. Because the dough is so thin, you actually just want to crisp up the surface and keep it soft and chewy on the within, versus baking it all the way through until it's cracker crisp. High temp is ideal for this. If your oven goes higher, be happy to crank the warmth , just keep an eye fixed on it!
Transfer, then top
Before you start, stretch your dough and transfer it to a well-oiled baking sheet. We also love adding a skinny layer of cornmeal for an extra-crunchy crust but be happy to skip if you are not into that. Word to the wise: add your toppings just one occasion your dough has been transferred to the baking sheet (or pizza stone). If you top it then attempt to move it, things tend to urge messy and very frustrating.
After your pizza is baked, add another drizzle of extra-virgin vegetable oil, torn fresh basil, and red pepper flakes. this stuff is far more pungent and delicious when fresh.
Then, get eating! What are you waiting for?!
FOR THE DOUGH
1 1/4 c. lukewarm water
1 tbsp. sugar
1 (1/4-oz.) packet active dry yeast (2¼ tsp.)
3 c. all-purpose flour
2 tsp. kosher salt
1/4 c. extra-virgin vegetable oil
FOR THE PIZZA
Extra-virgin vegetable oil , as needed
1/4 c. cornmeal, divided
1 c. marinara, divided
16 oz. fresh mozzarella, thinly sliced, divided
Fresh basil leaves
Pinch red pepper flakes