This recipe is a crowd-pleaser. Say good bye to delivery and hello to the perfect pizza crust! Make the dough the night before. Heck! You can even prep your toppings the night before and this meal will come together in less than 30 minutes!
Dough:
1 package of active dry yeast
3 cups of bread flour
1 ½ tsp salt
2 T olive oil
1 ¼ cups of warm water
Mix water and yeast together first. Let this “bloom” for 2 minutes.
Add oil, flour, and salt mix together with a rubber spatula until it forms a ball. The dough will be sticky. Put a towel over the top and put in your fridge for at least 12 hours.
Once you are ready to create your pizza turn your oven to 500 degrees and place your pans or baking stone inside to preheat. For deep dish use a cast iron skillet. For sheet pan use an pizza stone or a cookie sheet
Divide the dough in half. Place flour where you will prep your dough.
Roll your dough gently in the flour so your hands aren’t sticky and star stretching the dough to the desired shape.
Pizza Crust Oil:
2 T olive oil
2 T Butter
1 t garlic powder
1 t onion powder
Mix together and set aside
Toppings (your preference):
½ cup of pesto
1 cup of cooked, crumbled sausage
½ cup of diced red pepper
½ cup of onion – sauteed
¼ cup of sliced mushrooms – sauteed
1 ½ cups Shredded Mozzarella
2 T Parmesan
Arugula
DEEP DISH:
Pull the hot cast iron out of the oven. Coat the bottom of the pan with the pizza crust oil. Then place your dough in the hot pan (be careful) and pull it to the edges. Place back in the oven to par bake for 5 to 7 minutes.
After the bottom crust has started to brown and comes up the sides pull the pan out and add your toppings.
Spread your sauce, in this case pesto, from edge to edge. Add cooked sausage, whole milk mozzarella and make sure the cheese hits the very edge all the way around. Be sure not to overload your pizza! Place back in the oven until the cheese is browned around the edges of the pan and melted in the middle. Approx 7 to 10 minutes.
Remove from the oven and using a knife loosen the edges and place on a cutting board. Enjoy!
SHEET PAN:
Pull your sheet pan out of the oven, toss cormeal on the pan and don’t worry, the cornmeal will smoke but it isn’t burning.
Place your dough on the pan and pull out slightly towards the edges.
Place back in the oven for 5 – 7 minutes depending on the thickness of your dough.
After the crust has started to bubble and in thin spots, turned golden brown, take it out of the oven. Spread your sauce, in this case pesto, from edge to edge. Add toppings. Crumbled sausage, diced peppers, sauteed onions and mushrooms, and top with cheese. Sprinkle shredded mozzarella and some parmesan. Place back in the oven for 10 minutes.
Remove from the oven, top with fresh arugula, cut and enjoy!
Enjoy making homemade pizza. Get creative with your toppings!
Remember the key is a hot oven and dough that has rested for more than 12 hours. Take a picture of your pizza, tag us @blackberryandpine, and let us know how it turned out!
From our kitchen to yours,
Blackberry + Pine
Watch the recipe video on Facebook
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