God bless dough. Dough is king. Cheese and meat on crispy dough is a magical thing. There are few things on this earth I enjoy more than a homemade pizza straight out of the oven. It’s such a social thing. I put the husband to work on rolling out the bases. The mamma bear is generally on wine pouring duty and I get the sauce and toppings going. I have a little Earthfire pizza oven that works like a bomb but we sadly can’t use it at our apartment complex. So we just blast the oven as high as it will go and pop a pizza stone in to get piping hot.
I made this pizza a couple of weeks ago before I went to the US on a foodie extravaganza with the husband. Two of the very many highlights were going to the famous institution that is Joe’s Pizza for the best slice in NYC and getting a serious dose of Italian food porn at Eataly. Walking into Joe’s Pizza is hysterical because no one is talking. They’re all way too busy chewing and munching on one of the best slices of pizza i’ve ever had. The back wall is lined with photos of Leonardo DiCaprio, Bill Murray and every other famous person you can think of getting their NYC slice on at Joe’s. The husband went for the pepperoni and I went for the mozzarella. Both were delicious and perfectly balanced. Thin chewy base with just the right amount of toppings.
We then hit Eataly where the finest ingredients on the planet are all on steroids. The creamiest mozzarella, ripest Italian tomatoes and a cheeky Italian dude making the pizzas and chatting away over the counter added to the vibe. The pizza was delicious and at $25 we made sure there wasn’t a crumb leftover.
Alrighty. So enough blabbing. Pizza time.
If you don’t have a pizza stone an all natural unglazed tile will do the trick. Or just use a baking tray. The crust won’t be as crisp but it’ll still be fun and yum!
The perfect homemade pizza
- 300g doppio zero “00” flour
- 1 tsp fine sea salt
- 200ml warm water
- 1 tsp olive oil
- 1 tsp active dry yeast
Combine warm water, olive oil and yeast in a jug and leave for 5 minutes. Combine salt and flour in a large mixing bowl and mix well to distribute the salt. Pour the water mixture into the flour and mix well with your hands. Knead the dough until bouncy and elastic. Allow to rest for 30 minutes. Split rested dough into two and knead each ball for a few minutes. Cover both with a damp cloth and leave to rest for 2-4 hours at room temperature.
- 1 tin whole peeled Italian tomatoes, blended
- 1 Tbsp olive oil
- 3 garlic cloves, grated
- 1 tsp sugar
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- sea salt to taste
- bunch of fresh basil, roughly chopped (optional)
Gently fry the garlic in a saucepan with the olive oil until soft and fragrant. Add the tomato paste, oregano and salt and cook for a few minutes. Finally add the blended tomatoes and sugar and allow to simmer gently for 1 hour until reduced. Stir through the chopped basil once the sauce is thick and check seasoning.
To make the pizzas:
Preheat your oven as high as it will go! Place the rack into the top third of the oven and if you have a pizza stone pop that in there too.
Roll and stretch the dough out on a floured surface. If you have a pizza shovel assemble pizzas on there. If not an upside down baking tray works just fine!
Spoon about 3 Tbsp of the tomato sauce on the pizza. Spread it out with the back of the spoon. Brush the edges of the pizza with olive oil for a great crust.
Add toppings of your choice.
Here I used buffalo mozzarella, asparagus, parma ham and fresh rocket. And I decided to #putaneggonit
If you want to keep your yolk nice and runny pop the pizza into the oven for a few minutes first, then crack the egg on and finish the cooking.
Be careful when transferring the pizza onto the super hot pizza stone. Preferably drink wine moderately until this is done.
Cook each pizza for about 5 minutes until golden, bubbling and crispy!