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Betty's Home Made Pizza

Cooking teacher and retired caterer Betty Bannerman Busciglio demonstrates how to make a pizza.
Ingredients
For the dough
  Yeast 1 Teaspoon (not fast-rising)
  Water 1 1⁄2 Cup (24 tbs), warm and divided (between 100 and 110ºF)
  All-purpose flour 4 Cup (64 tbs), divided (unbleached)
  Kosher salt 2 Teaspoon
  Oil 1 Tablespoon (for greasing)
For margherita topping
  Tomatoes 2 , sliced and drained
  Mozarella cheese 1 Cup (16 tbs), sliced
  Basil 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350 degrees F.
2. In a mug take ½ cup warm water add in the yeast and mix well.
3. Add in the ½ cup flour and let it rest for 30 minutes.

MAKING
4. In a large mixing bowl take 3 cups flour, yeast flour and 1 cup warm water. Mix for 10 minutes and make dough with the mixer.
5. Add the salt, and continue to knead the dough with the dough hook until it looks smooth and the machine struggles a little.
6. Take out the dough from the mixing bowl over the counter top, sprinkle flour and knead with hands for 5 minutes.
7. Lightly oil a medium sized bowl, place the dough in the bowl, cover with plastic wrap and place in the refrigerator overnight.
8. Remove from the refrigerator. Allow to rise until doubled - this will take up to two hours, depending on the temperature of your kitchen.
9. To form the pizza – flatten a ball of dough into a thick disk. On a lightly floured surface, rotating the disk, flatten the center of the pizza with fingertips.
10. Spread the formed pizza dough onto a paddle lightly dusted with cornmeal.
11. Top the pizza base with tomato, mozzarella and basil leaves. Bake for 10 minutes.

SERVING
12. Serve Margherita Pizza with marinara sauce and enjoy!

TIPS
For making potato and onion pizza – top the pizza base with potato, onion and rosemary. You can add in cheese and marinara sauce according to your preference.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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