It’s Pizza Night!
Friday night is pizza night at our house! Sometimes we’ll order pizza from our local pizza shop, but there’s nothing quite as satisfying as making a hot delicious pizza pie with your own hands! Especially, with homemade pizza crust! I am a pizza crust lover for sure!
It’s much easier than you think! I love to make my dough a day ahead, the overnight rest or fermentation in the refrigerator really deepens the flavor and seems to make the dough a little easier to work with.
You can make a quick homemade pizza sauce with your food processor or blender – it tastes so much better than anything you’d buy in a can or jar. Recipe Here!
How Do You Like Your Pizza?
There are so many different styles of pizza: Neapolitan, NY style, Chicago Deep Dish, Sicilian… and everyone seems to have their personal favorite! I love trying all different kinds! When I was in college, I worked at 3 different pizza shops and learned a little from each one of them!
What flour should I use for Pizza Crust?
Different flours can give you slightly different crust results. These are the various flour and flour combinations I’ve tried:
(All three had an overnight rise/ferment in the refrigerator and were baked on a preheated pizza stone at 475 degrees F.)
- All-Purpose Flour – You probably already have this flour in your pantry – handy! The dough was not hard to roll/stretch out. Results were a chewy, “bready” crust.
- Bread Flour – Bread flour is available at most grocery stores. This dough wants to spring back a bit when stretching out. (When this happens give it a rest for several minutes and come back to it.) When baked, this crust gets a nice crunch and char on the bottom (see pic below), chewy in the center, lots of bubbles in dough. Lighter in texture. This is my favorite.
- Italian 00 flour + All-Purpose Flour – 00 flour can be harder to source and more expensive. It’s a very finely milled flour which is nice for pasta dough. For pizza crust, I mix it with half all-purpose flour as it doesn’t brown very well in our home ovens – commercial pizza ovens are much hotter. To me, this crust seemed a little denser than the bread flour crust, but when taste testing side-by-side the other 3 members of my family liked the flavor of this crust the best.
“When the moon hits your eye like a big pizza pie, that’s amore!”Jack Brooks