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How to Make Homemade Pizza
Authentic Homemade Pizza!!!
Why Make Pizza At Home?
When it comes to pizza, everyone has a favorite place to go, and very rarely do people say their favorite pizza comes from a chain restaurant. Most often people love pizzas from the little mom and pop shops. The reason pizza tastes best from small homemade places is because that's what they are, homemade. The ingredients are fresh, the dough is homemade, and it tastes so much better without frozen and shipped cheeses and premade crusts. This pizza recipe is almost all from scratch. Unfortunately, I didn't have time to make my dough myself at the time. However, the final product was still incredibly delicious and the sauce and fresh toppings were perfect! I didn't even care that my crust wasn't homemade when I finally bit into the rich sauce and melty cheese!
- 1 28 oz Can San Marzano Tomatoes
- Pizza Dough
- 1/2 lb Fresh Mozzarella, Sliced
- 1 Large Pepperoni Stick
- 1/2 lb Italian Sausage
- 3-4 Garlic Cloves
- 1 Bunch Basil
- 1 Bunch Oregano
Secret Ingredient for Pizza Sauce
Starting the Pizza Sauce
The first and most important step of making pizza is the sauce. So often pizzas are ruined by having bland, or entirely overpowering sauces. This sauce is rich, filled with Italian flavor, and has a great consistency that you can only get from San Marzano tomatoes. The sauce is nice and thick, but it isn't overpowering. When you open the can you'll find a few whole tomatoes in the sauce, which make the flavor amazing! What you want to do is dump the entire can into a bowl, and then use your hands to crush the whole tomatoes into the consistency you like. If you absolutely know you like a full puree-style sauce, then you can use a blender.
San Marzano Whole Tomatoes
Best Handmade Pizza Sauce
Don't Ever Use Any Other Tomato
Seasoning Your Pizza Sauce
Of course, a good pizza sauce is much more than just tomato sauce! You have to season your sauce, just as you would season any other food you cook. For this recipe, I personally chopped up some garlic, basil, and oregano. These spices are used often in Italian cuisine, and really bring a great flavor to a great tomato sauce. Once I had these cut I mixed them into a pan with some olive oil and lightly toasted them. Toasting spices can really incorporate the flavors together, as well as bring flavors out that you don't get otherwise. Optionally, I chose to add some crushed red pepper flakes for a bit of added heat. This won't make the sauce overly spicy, but it does add another dimension of flavor to your pizza!
Classic Italian Spices
Quick Toast of Spices
Finishing Your Pizza Sauce
Once your spices are seasoned and your sauce is the consistency of your liking, it's time to mix the two together. Similarly to the reason that we toast the spices, we're also going to mix these components with heat! Pour your tomato sauce into the pan you used to toast your spices. Stir the contents of your sauce until everything is incorporated to your liking, and then turn your heat down low and bring to a simmer. Simmer your sauce for at least thirty minutes, but you can really simmer as long as you want. Some people simmer their sauces as long as two hours or more. I personally simmered for about an hour while I prepared my toppings. Once you're ready to stop simmering you can turn off the heat and your sauce will thicken slightly.
Final Pizza Sauce
Preparing Your Toppings
When it comes to your toppings, your prep work will definitely show if you get them ready the same way you did everything else; by hand. I used sausage and pepperoni for my toppings, but you can use any you'd like! I bought some Italian sausages and removed their casings. I tore the sausage into my desired sized sausage bites and cooked them through on the stove. Once I finished with them I set them aside and began to cut my pepperonis. One large pepperoni stick was more than enough when I finished cutting it. Unlike the sausage, the pepperoni will be completely cooked through by the time you are finished baking your pizza. There's no need to precook your pepperonis before placing them on the pizza. As for the mozzarella cheese I used, I made sure to order fresh mozzarella and left it to the man at the deli to cut it for me. Fresh mozzarella is much different from the cheese sticks we're used to eating. It's almost mushy in consistency, and can easily be broken apart and isn't the easiest to cut yourself.
My Personal Knife Set
A very good starter set for any aspiring cook!
Assembling Your Pizza
The final step before baking is to assemble your pizza! You can do this any way you want! Some people like to place their toppings under the cheese, some people like them on top, and some make a few layers! The number one thing is to make sure you have a dough that can hold up to what you're placing on it. The first two times I attempted this recipe I placed far too much sauce or cheese for the dough to withstand, which resulted in a mess. Sure, it tasted delicious, but eating it with anything other than a fork was out of the question. Don't oversauce your pizza unless you have a nice thick crust that won't turn into a pizza soup!
I Choose to Place My Toppings On Top
Baking and Enjoying!
Like I mentioned earlier, this pizza took me a few tries. I baked it at varying temperatures and times and found that the hotter the oven the better. Hot and short is much better than cooler and longer. I believe cooking for a long time helped to turn the first two pizzas into soup, but a quick high-temperature baking warmed everything through and kept the dough sturdy and even crisped it a bit! Remember, all of your toppings are already cooked and perfectly safe to eat, so you don't have to worry about getting sick if it doesn't turn out perfect the first try. I personally cooked my best pizza at 450 degrees for about ten minutes, but I honestly sat and watched it to be safe since I messed up my first two attempts. I'd keep a good eye on it, but ten minutes is a safe starting point. I also use a pizza stone that was preheated in the oven before I put the pizza on it. This helped with the crisp crust as well as durability of it with the toppings I placed on. Many people will tell you if you don't have access to a woodfire pizza oven, the pizza stone is the next best bet. Once the pizza is hot to your liking, pull it out and allow it to cool for five to ten minutes before cutting and serving. This pizza is absolutely delicious and, while it takes a bit of work, it will impress your friends and be far better and cheaper than any pizza near you! Enjoy!
Into the Oven We Go
The Final Delicious Product
Best Pizza Ever?
What is the Best Type of Pizza in Your Opinion?
Questions, Comments, or Criticisms?
Let me know in the comments below what you think this would pair well with, or any praise or criticism of the dish! I look forward to reading and responding to any questions as well! Also, please be sure to keep an eye out for any new recipes I post or pair with this dish! And as always, keep eating good!