Our Homemade Hand Tossed Pizza
I’m a bit of a nut about making things from scratch. Sometimes I get too busy to do it all from scratch, but I do enjoy learning how to make something just the way it should be made. While I often order out for pizza, I really wanted to make it by hand, and make it as good as real pizza.
I’ve tried my hand at this before, but I’ve always used regular flour, or even fresh ground whole wheat. But, none of them ever tasted quite as good as real pizza. I’ve recently become a follower of Jamie Oliver, and when I saw his pizza dough recipe, I knew I had to try it. Guess what I discovered? The secret is in the flour.
Italian Tipo “00″ flour
I made the dough roughly according to Jamie’s recipe. The only changes I made were to use a mixer, rather than making a well and mixing on my counter. Seemed less messy…
I shaped the risen dough into a pizza shape using the toss method, but since I’m a novice, there was considerable stretching done as well. Nevertheless, the pizza turned out great.After shaping, I baked both crusts for 5 mins on 425. Then, I spread on the sauce and baked for another 7 mins on 425. Finally, I put on real shredded mozzarella cheese (any other toppings can be added at this time), and baked for another 8 minutes or so.
His recipe made two Medium pizzas, with 6 more crusts to go in the freezer. To use those, we just place the frozen crust (still in a ball) in the refrigerator the night before I need to use it. It’s such a time saver!
The sauce was just some tomato sauce, fresh oregano, fresh garlic, and salt/pepper. I used ~4 Tb per pie. The rest I froze in small increments to use in future pizza endeavors.
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