When sunny skies dot the fall forecast, I mix up a batch of pizza dough so it can rise while I hit the forest preserve bicycle trails. At home, I take the chill off by cranking up a hot oven outfitted with a pizza stone.
Check out the many dough ingredients and prepared crust options in the supermarket these days. For homemade dough, the soft wheat flour preferred by many pizzaiolos, known as Tipo “00,” is widely available, thanks to King Arthur Baking Co. and imported brands.
DeLallo sells a pizza dough kit made with “00” flour that’s easy to use. Or seek out refrigerated doughs sold at stores such as Trader Joe’s. Read the labels to be sure they don’t contain preservatives or excess sugar. Shelf-stable, ready-made crusts tend to have a lot of unnatural ingredients, but there are organic personal pizza crusts that work in a pinch. Frozen crusts, likewise, take the pressure off the cook.
The dough recipe that follows comes together quickly with the help of a food processor or electric mixer. The dough keeps refrigerated for several days.
Professionals shape dough on a floured surface or with floured hands. Home cooks may prefer to roll the dough between two sheets of oiled parchment paper. A pizza peel, made from wood or stainless steel, will help transfer a topped pizza into a hot oven.
Individual pizzas, 6 inches to 8 inches in diameter, are my jam. Larger pizzas require more confidence when transferring the raw pizza to the oven. For easy assembly, divide the dough into portions, and let them rest while setting up a pizza “station.” Containers filled with flavorful tomato sauce, a variety of fresh and shredded cheeses, sliced cooked sausages or meat, roasted vegetables, fresh basil leaves, and crushed red pepper flakes make pizza assembly expedient.
Cook 1 or 2 pizzas at a time on the preheated stone. Prepare guests to expect to eat in shifts. Skinny breadsticks, olives, and a giant bowl of salad with a homemade red wine and olive oil vinaigrette make great accompaniments.
Tips
- Don’t rush the dough; it’ll hold its shape better if it’s allowed rest time.
- Season the sauce generously.
- Preheat the oven before assembling the pizzas.
- Have all the ingredients ready before shaping pizzas.
- Small pizzas are easier to handle.
- Sprinkle the pizza peel with cornmeal between every pizza for easy transfer.
- Have a helper to open the oven door when you’re ready to cook.
- Set a timer; thin-crust pizzas cook in less than 6 minutes.
- Be ready to enjoy the pizzas as soon as they come out of the oven.
Pizza With Burrata, Kalamata Olives, and Spicy Salami
Makes 6 individual pizzas
