Recipe: Homemade Pizza From Scratch

We used to make this quite often, but lately with Matt’s school schedule and my new business schedule, it has become a special treat. Enjoy!

MATT’S “EASY” DOUGH

8 oz. H2O
11.25 oz All Purpose flour
2t instant yeast
2T olive oil
.25 oz. salt

1. Combine the ingredients into a mixing bowl, and mix with a spatula until it holds its shape.

2. Place the dough on a lightly floured surface and knead for 5 minutes. (Or mix in a mixer with a dough hook for 5 minutes.)

3. Coat a 2 quart bowl with olive oil (about 1 tablespoon). Transfer the dough to the bowl, and flop the dough in the bowl to lightly coat it with oil. Cover with a kitchen towel, and let it rest until the dough doubles in size (1-2 hours, depending on room temperature).

4. Place dough on a lightly floured surface, divide into 2 parts, and lightly shape them into round lumps.

5. Cover with a towel and let it rest for another 20 minutes.

6. Set onto parchment paper, roll out to a thickness of about 1/8”, and shape.

MELINDA’S SIMPLE SAUCE

3 lbs fresh, ripe tomatoes (whatever type you have), chopped
4 cloves garlic, minced
2T olive oil
2t salt (or to taste)

1. Heat olive oil in large frying pan on medium-high heat.

2. Add tomatoes, stirring constantly, but not afraid to let a few caramelize as you go. When soft (about 10 minutes), mash the tomatoes with a slotted spoon, fork, or potato masher – just enough to reduce the chunks and release the juices.

3. Add salt and garlic and continue stirring until it reaches desired taste & consistency (about 5-10 minutes – it should taste sweet, thick and yummy rather than watery and tart). If using Roma or San Marzano tomatoes, you may need to add some water if it seems too thick at this point.

Above: Pizza with Fresh sauce, Fresh mozarella, and Sun-dried Cherry Tomatoes

THE PIZZA PIE

Pizza dough (above)
Simple sauce (above)
2 medium-sized fresh mozzarella balls (you can make these at home, too, if you like)
Toppings of your choice

1. Preheat oven to as hot as it can go (ours goes to 550F, 700F is ideal).

2. Spread the sauce evenly onto each pizza – it should be coated but not too thick.

3. Add toppings: we used basil from the garden, and oven dried tomatoes from the garden.

4. Cut the mozzarella balls into slices about 1/4” thick and spread onto pizzas. (Note: we found out the hard way that sundried tomatoes are better underneath the cheese. Though it was still scrumptious!)

5. Place in the oven on a pizza stone, leaving parchment the paper beneath the pizza (a cookie sheet works ok but the crust will be softer). Bake for about 10 minutes, or until bottom becomes brown but not black.

6. Allow to cool for a few minutes before cutting.

Yields 2 medium-sized pizzas (enough for 3-4 people).