{"id":17903,"date":"2011-05-15T12:42:53","date_gmt":"2011-05-15T19:42:53","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=17903"},"modified":"2011-05-15T12:42:53","modified_gmt":"2011-05-15T19:42:53","slug":"how-to-rock-homemade-pizza","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=17903","title":{"rendered":"How to Rock Homemade Pizza"},"content":{"rendered":"

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\nThis post is a rough guide to making totally awesome homemade pizza. It’s a work in progress because we are always perfecting and changing how we do things to see if it’s better. We’ve made some really fantastic pizzas lately so here are some steps that we take:<\/p>\n

PIZZA STONE<\/strong><\/h4>\n

It’s a beneficial piece to own. You can buy a pizza stone<\/a> online or at various baking stores. I’ve seen them at Target too. They can be round or rectangular. They can be made of stone, metal, or unglazed ceramic tile. The one we have (that just broke actually) is round and weighs a ton.<\/p>\n

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Place the pizza stone about 5 inches from the top Element in the oven. This is because the heat with rise from the bottom up and really cook the dough wonderfully without making it burned or too crunchy.<\/p>\n

PIZZA PEEL<\/strong><\/h4>\n

The pizza peel is a nice tool to have to transfer the rolled out pizza dough onto the pizza stone. Put cornmeal on the pizza peel for easier transfer.\u00a0 This is also so you don’t have to remove the pizza stone from the oven and reduce the heat.<\/p>\n

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THE DOUGH<\/strong><\/h4>\n

We’ve done several different combination of white flour, wheat flour and so far the best one was the white flour dough. I bought the Bob’s Red Mill flour and for the yeast I picked up a special Pizza Yeast. I don’t know that I’ve noticed a big difference between that one and regular yeast though.<\/p>\n

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\nYou can choose any pizza dough recipe you’d like. Michael does a thin crust recipe that makes 2 doughs (one can be frozen) or if you want to make it thick crust, use all the dough in one pizza instead of splitting them. If you freeze the dough, be sure to take it out the day before you intend to use it to defrost (we made that mistake once!).<\/p>\n

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\nDon’t forget to add salt to the dough! We forgot the salt one time and the dough didn’t rise that well but we used it anyway and the pizza had zero flavor.<\/p>\n

The trick to working with yeast recipes is to NOT KILL THE YEAST. Which is what I’ve always done when trying to bake bread by myself. Michael uses our digital thermometer to make sure the water is the right temperature before adding the yeast. 110-115 Degrees for the water<\/strong> seems to be successful in activating the yeast without killing it.<\/p>\n

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\nBake the pizza stone at 500 Degrees for about an hour. The pre-heating is very important. The 500 Degree temperature freaked me out the first time Michael suggested we try that but it made THE most wonderful pizza we’ve had so far.<\/p>\n

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Pizza Dough for Thin Crust Pizza<\/span><\/span><\/h3>\n

Ingredients:<\/span><\/h3>\n
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Yield: 2 pizzas<\/span><\/p>\n<\/div>\n