homemade pizza
Incredible at-home pizza that is made with pizza shop dough (I’ve made my own dough before and just don’t like the texture) with easy, but specific step by step instructions - just like my Nana used to make. You’ll crave it from week to week!
Pro Tips:
I use Wilton non-stick 14 inch crisper pans (I do not like using pizza stones).
Find local pizza dough! It’ll take a few visits to different pizzerias to find your favorite. Bakery pizza dough does not yield the same result.
I use a pizza chopper to slice it evenly and kitchen sheers to cut through the edges.
Ingredients:
2 large pizza doughs (from a pizzeria)
Vegetable oil & olive oil
1 can San Marzano crushed tomatoes
Salt, black pepper, oregano
1 small yellow onion, sliced relatively thin
1.25 lbs of whole milk mozzarella, rough sliced (Galbani is my favorite, Polly-O a close second, but it’s saltier)
Instructions:
Preheat oven to 425 (or 400 if it’s a powerful one)
Spray pans with nonstick spray and wipe with paper towel (I use Wilton 14 inch crisper pans with holes). Do not use oil, it does not help to prevent sticking.
Spread dough out evenly to edges, let sit, and then spread to edges again.
Top with roughly sliced mozzarella. I use Galbani Whole Milk but Polly-O is a close second, it’s just a tad saltier. A half pound will cover each pizza but I always add more. It should be thinly/rough sliced and then torn into smaller pieces.
Sprinkle cheese with cracked black pepper (this totally makes a difference for the finished product).
Top one pizza with thinly sliced sautéed onions* in olive oil, if you want. (It’s fricken’ delicious).
Spoon sauce* over cheese. Sauce will yield enough to cover four pizzas, so eyeball it accordingly. Shouldn’t be soupy and shouldn’t be too dry. Spread close to edges so you don’t get three inches of crust.
Bake at least 25-30 minutes depending on oven and rotate them halfway through.
Let sit a few minutes after it’s done before cutting.
For onions: Slice longways, thinly, and cook on low heat in vegetable oil until soft (caramelize them if you want a sweeter finish!)
For sauce: Heat about 1/4 cup of vegetable oil in the bottom of medium sauce pan (it’ll just cover the bottom). Add a can of San Marzano crushed tomatoes and a half can of water. Season with a little salt, black pepper, and oregano. Cook just under 15 minutes til it’s bubbling but not overdone like a pasta sauce.
Mangia!
