Eight Tips for Better Homemade Pizza, Recipes Included

Step 1

Preheat the oven to 500 degrees with the pizza stone atop the rack in the second position from the top for one hour.

Step 2

Thirty minutes before baking remove the dough from the refrigerator. About 10 minutes before baking shape the pizza. Place the dough on a floured surface taking care to persevere it’s round shape and sprinkle some additional flour on top. Press the dough with your fingers working from the inside out, keeping the circular shape. Be sure to leave a large outer rim of dough. Continue pressing until the dough is completely flat and there is a 1 to 1½ inch outer rim. Using one hand along the outside as a guide, gently press the inner aspect of the dough rim with your opposite hand until it is about an even ¾ inch thick, rotating the dough as you work. Stretch the inner flat portion by pulling and stretching the dough apart with your hands, rotating as you stretch. This should be a side to side motion with finger tips positioned along the outer crust, not an inside out stretch which will result in too thin a center. Stretch the pizza to 15 inches in diameter. Transfer the dough onto the parchment paper, and then atop the pizza peel. Brush the outer crust with olive oil. See my photo tutorial for pictures.

Step 3

Ladle 6 ounces of pizza sauce onto the center of the dough. Spread outwardly in concentric circles until the sauce is evenly spread and it reaches the outer crust.

Step 4

Sprinkle the cheese evenly over the sauce.

Step 5

Carefully slide the pizza onto the pizza stone. Bake for 10-12 minutes until the crust is browned and the cheese bubbly, rotating once midway through cooking. Remove the pizza and let it rest for 5 minutes before slicing and serving.

Step 6

Preheat the oven to 500 degrees with the pizza stone atop the rack in the second position from the top for one hour.

Step 7

Thirty minutes before baking remove the dough from the refrigerator. About 10 minutes before baking shape the pizza. Place the dough on a floured surface taking care to persevere it’s round shape and sprinkle some additional flour on top. Press the dough with your fingers working from the inside out, keeping the circular shape. Be sure to leave a large outer rim of dough. Continue pressing until the dough is completely flat and there is a 1 to 1½ inch outer rim. Using one hand along the outside as a guide, gently press the inner aspect of the dough rim with your opposite hand until it is about an even ¾ inch thick, rotating the dough as you work. Stretch the inner flat portion by pulling and stretching the dough apart with your hands, rotating as you stretch. This should be a side to side motion with finger tips positioned along the outer crust, not an inside out stretch which will result in too thin a center. Stretch the pizza to 15 inches in diameter. Transfer the dough onto the parchment paper, and then atop the pizza peel. Brush the outer crust with olive oil. See my photo tutorial for pictures.

Step 8

Ladle 6 ounces of pizza sauce onto the center of the dough. Spread outwardly in concentric circles until the sauce is evenly spread and it reaches the outer crust.

Step 9

Sprinkle the cheese evenly over the sauce.

Step 10

Carefully slide the pizza onto the pizza stone. Bake for 10-12 minutes until the crust is browned and the cheese bubbly, rotating once midway through cooking. Remove the pizza and let it rest for 5 minutes before slicing and serving.

Step 11

Heat a 3½ quart saucepan over medium-low heat. Add the oil and onions and cook for 5 to 6 minutes until the onions are softened and translucent (turn the heat down if the onions begin to brown). Add the garlic and cook for an additional 1 to 2 minutes.Turn off the heat and let the mixture cool. Combine all the ingredients and process with a hand blender until the sauce is smooth without any chunks of tomatoes or onion. A regular blender or food processor can be used instead.

Step 12

In a bowl whisk together the water, yeast, honey and 1 teaspoon oil. Let the mixture sit for 5-10 minutes until the yeast becomes active and begins to bubble.

Step 13

To a standing mixer fitted with a dough hook add the flour and salt. Turn the machine on to medium speed and pour in the wet ingredients. After the dough comes together knead for an additional 5 minutes.

Step 14

Coat the bottom of a large bowl with olive oil and add the dough. Cover with plastic wrap and refrigerate for 3 to 5 days.