Why post another pizza recipe? Well, I’m eating my words on how rushed dough is the way to go. Yes, rushed dough is fine if you are getting home from work and forgot to let the dough rise all day. But y’all. This let-it-rise-all-day (or even overnight) dough is da bomb! I will use this dough recipe every time if I can remember/have time to make it in the morning or night before. I also tried a new sauce recipe. This sauce is a thicker, more traditional sauce than the one I originally posted. I can’t decide which one I like better! They are so different. My previous one is so fresh tasting! But this one is super yummy too! I’ll probably just rotate. This sauce recipe may be better for the fall/winter months because fresh tomatoes are no longer in season. Ok, enough about sauce. This was my favorite homemade pizza yet! We had no toppings in our fridge except for a copious amount of cheese-but I love a good, simple cheese pizza every now and then.
I used the rise all day (12-hr) method. Be sure to check out Deb’s for the rise over night and half-day rise recipe! I made my dough at 6 am and we were ready to start assembling our pizza at 6 pm.
Recipe for Relaxed Pizza Dough
Adapted from here.
yields 2 12-in round pizzas, or one giant/thick pizza
What you need:
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoon sea salt
- 1 1/4 cup water
What to do:
- In your kitchen-aid mixer, or with a spoon in a big bowl, mix all ingredients. Dough will be craggy, but if it seems excessively so, add another tablespoon or so of water.
- Cover bowl with plastic and let rise at room temperature for 12 hours.
- Once dough has risen, preheat oven to 500 degrees. Dough should now be soft and pliable. On a well-floured counter, divide dough in half. Mold the dough into balls. If you’re only making one pizza, wrap the other dough ball in plastic wrap. It can be kept in the fridge for up to 3 days or stick it in the freezer. Make sure to let a refrigerated, or thawed, dough ball sit at room temperature under a damp cloth for 2-3 hours prior to use.
Recipe for Traditional Pizza Sauce + Cheese Pizza
What you need:
- 1 28-oz can whole, peeled tomatoes
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1 teaspoon red pepper flakes
- pinch of sugar
- a few drops of red wine vinegar
- 4 oz aged mozzarella (in plastic, not shredded)*
- 1/2 cup freshly grated parmesean
*add more cheese if you like yours extra cheesy!
What to do:
- Drain tomatoes (over a bowl if you have another use for tomato juice), and give them a little squeeze to rid them of excess juice.
- Place tomatoes, garlic, salt, red pepper, sugar, and red wine vinegar in food processor until smooth.
- Spread out one of your pizza dough on your baking sheet or pizza stone. Add 1/3 cup sauce to dough. Place the rest of the sauce in the fridge for up to a week or the freezer for longer.
- Tear the mozzarella into tiny pieces and scatter over dough. Add parmesan. Bake in oven for 10-15 minutes until top is bubbling and crust is golden.