Pizza nights! I feel obligated to post my pizza story since I am now known to friends as the east coast girls that is a pizza fanatic always looking for good pizza in Columbus, oh…lol. By the way there are none! We move to Columbus, OH from the east coast( Philadelphia area) in 2014. I grew up on boardwalk pizza, Philly Pizza and NYC Pizza. Some of the best pizza areas in the country. Then it happened, we moved to the midwest.
On the day we moved to Columbus, we just finished moving into our new house, we decided the easiest thing to eat since our fridge was empty was pizza. We heard over an over again of a popular pizza franchise that everyone here in Columbus loves so we decided to order. We were excited to try something new in our new town. So we go pick it up , get home, open it and what? No crust and the pizza is cut into square shapes? Perplexed but ok, we are in a new part of country so I will give it a chance. I am sure it tastes good right?
Well, its edible but it was like a saltine cracker with cheese on it as I explained to everyone back east. I have come to learn and accept that it’s a Columbus style pizza, what ever that is I don’t care for it to this day. Don’t get me wrong, I will eat it but it’s not a true pizza experience at least in my neck of the woods. Thanks to friends they are always looking out for pizza joints for me, I found a few that will do but the minute we head back to NJ that is usually the first thing I eat!
In the summer we started pizza nights and have occasionally invited friends over , they make up their pizza and I cook it for them.
Friends may need some guidance. There is an art to topping your pizza, less if better. If you pile up a ton of toppings the chance your pizza is too heavy and wont slide off the pizza peel and cook correctly. So I am there to guide friends when they are making their pizza.
It’s so much fun for everyone We just kicked off our 2018 summer pizza night last Sunday night again! I prefer it over grilling!
Think about having a pizza party night and invite friends over. Make a pizza bar of toppings and a big salad. Roll out dough for each guest and let them create their own! Its fun, inexpensive and so easy, trust me.
I have occasionally brought home pizza dough from our NJ pizza polar, they tell me it the water that makes the difference. It could be but after some research on pizza dough and several recipes I have come up with my own. I should state that most pizza recipe have the similar ingredients, flour ,yeast, water, salt, oil but it’s how much and how you let it sit and proof, there are all different methods out there. This one works for me. It truly is a simple easy recipe. So you non cooks out there, you can do this. I love to make it up ahead and freeze so we always have it on hand.
Don’t these look amazing?
Important: One thing to mention is be sure to use what they call only the best ingredients but keep it simple. That is the icing on the cake to make it taste great! This is my go to recipe adapted from Peter Reinhart pizza dough recipe.
Sauce: Lets get one thing straight, I don’t do jar pizza sauce or pasta sauce( aka…Gravy as I call it)Yuck! Can you tell I am italian here? All you need is a 28 oz can of San Marzano whole tomatoes for your sauce. Make sure its San Marzano, the best tomatoes in the world! Again simple is better. Just crush the tomatoes or if you don’t like chucks puree it in a blender. Just add some fresh basil, a dash of salt and pepper, dash of garlic powder and your sauce is ready. You don’t even need to cook it.
Cheese: Only the best will do. Fresh mozzarella thinly sliced or shredded is the best. You can use shredded but not store-bought pre- shredded if you can avoid it. Store bought Pre-shredded cheese is coated in cellulose powder( wood pulp) on it. It’s not good for you plus cheese doesn’t melt properly. If I don’t buy fresh mozzerella I buy the block of mozzarella and shred it myself. Also you want freshly grated parmesan cheese to top off your pizza before it goes on the oven.
Toppings: Add anything like pepperoni, sausage, fresh veggies. I like to sweat my onions and peppers beforehand so they are a bit soft but not too soft. Be creative, in our house my son lives pineapple and ham, broccoli and mushrooms and spinach. Finally you top it with a shake of little oregano and splash of olive oil.
Tools: Wooden pizza peels( several if having guests is ideal because I serve right on them so I have about 5 of them), metal pizza peel to pull pizza from oven, pizza cutter, if you are not good at tossing your dough like me a rolling-pin works.
I hope you enjoy my pizza dough recipe. I want to see everyone’s pizza so be sure to follow and tag me if you are on social media like Pinterest, Instagram and twitter.
What is your favorite pizza topping? Comment below.
I hope you enjoy my pizza dough recipe. I want to see everyone’s pizza so be sure to follow and tag me if you are on social media like Pinterest, Instagram and twitter.
Easy Artisan Pizza Dough
Easy delicious light and airy artisan pizza dough for you next family pizza night.
Ingredients
Step 1
- Mix all dry ingredients together in mixer and give it a quick mix. Flour yeast, salt, & sugar.
Step 2
- Add the first 1 3/4 cups of water and olive oil. reserve the rest of the water to add later if needed
Step 3
- Mix on low-medium speed for 3 minutes with dough hook
Step 4
- Let rest 5 minutes
Step 5
- Dough should be tacky a little wet but not sticky and will clear the sides of mixer. Add more water if too dry or more flour if too wet.
Step 6
- Mix on low speed for another 5 minutes
Step 7
- Remove dough and place on floured surface and form into ball.
Step 8
- Take a knife and cut into 4 sections med pizza 12" or 6 sections( small pizza 6")
Step 9
- Form balls for each piece and place on a tray greased with olive oil. Pour some olive oil on hands and coat each dough ball as well.
Step 10
- Cover with plastic wrap and let sit for 1 hr. If not using that day wrap each ball with plastic wrap and place on tray in freeze. If using the next day thaw in fridge the night before and when ready to use and let sit out for at least 1 hr at room temperature. It's ok if you don't it will still work but the longer the better the crust will be.
Step 11
- Preheat oven to 500 degrees. If using an outdoor gas pizza oven heat to 500-800 degrees
Step 12
- Roll out dough to shape into round discs for pizza. On your pizza peel or pan sprinkle some corn meal before placing dough on it. The corn meal helps slide the dough off the peel into the oven. Drizzle some olive oil to dough before adding toppings. Add your favorite pizza toppings. Little toppings is better. Dont make it heavy or it won't slide off into the oven easily.
- Transferring your pizza wont work and you will have a huge mess! The corn meal helps slide the dough off the peel into the over. Using a pizza stone enhances the crust as well I highly recommend it.
Step 13
- Cook time: Depending on your oven type pizza oven, electric oven..etc the cook time could take fr0m 5- 12 minutes. It will also depend on how well done you like your pizza's.
Step 14
- Place pizza in oven and cook until crust is golden brown and cheese is bubbly to your preference. 5-8 minutes or until done to your liking.
Instructions
-
Mix all dry ingredients together in mixer and give it a quick mix.
-
Add the first 1 3/4 cups of water and olive oil.( reserve the rest of the water to add later if needed)
-
Mix on low-medium speed for 3 minutes with dough hook
-
Let rest 5 minutes
-
Dough should be tacky, a little wet but not sticky and will clear the sides of mixer. Add more water if too dry or more flour if too wet.
-
Mix on low speed for another 5 minutes
-
Remove dough and place on floured surface and form into ball.
-
Take a knife and cut into 4 sections( med pizza) or 6 sections( small pizza)
-
Form balls for each piece and place on a tray greased with olive oil. Pour some olive oil on hands and coat each dough ball as well.
-
Cover with plastic wrap and let sit for 1 hr. If not using that day wrap each ball with plastic wrap and place on tray in freeze. If using the next day thaw in fridge the night before and when ready to use and let sit out for at least 1 hr at room temperature. It's ok if you don't it will still work but the longer the better the crust will be.
-
Roll out dough and add toppings. On your pizza peel or pan sprinkle some corn meal before placing dough on it. Make your pizza on the pizza peels or pan. Transfering your pizza wont work and you will have a huge mess! The corn meal helps slide the dough off the peel into the over. Cook pizza am outdoor pizza( 500-700 degrees) or regular oven at least at least 500 degrees( 550 degrees if it goes that high) cook until crust is brown and cheese is bubbly to your preference. Using a pizza stone enhances the crust as well, I highly recommend it.
Recipe Notes
Don't overload your pizza with heavy toppings. Little is more and will make it easier to slide the pizza into the oven.
Ovens will vary so cook times may vary.
Easy Artisan Pizza Dough
