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6 Responses to “what kitchen items do i need to make homemade pizza (with homemade dough)?”

1. Iggy on July 19th, 2010 at 2:19 pm

   stone is good, but a regular pan will work. Using a regular pan make sure you put something on the bottom of the pan so the dough dont stick.

2. Peter on July 19th, 2010 at 2:23 pm

   Pizza stones are really great. You don’t have to put the pizza directly on the stone but it will be a bit better if you can instead of putting a pan on the stone. They had 16″ round stones for sale at the mall for only $10. It helps a lot to also get a pizza peel if you put the pizza directly on the stone.

   The stone will give you a really good crust because all that heat will prevent the dough from getting soggy.

3. owlcroft on July 19th, 2010 at 2:54 pm

   There are pizza pans you can use instead of a stone. They’re round and usually have perforations to help the crust crisp up as it bakes. Here’s an example:

   http://www.amazon.com/Cuisinart-Classic-Nonstick-Bakeware-14-Inch/dp/B0000D8CAO

4. Kel on July 19th, 2010 at 3:43 pm

   all you need is two hands, a rolling pin, and a cookie sheet. oh, and I guess measuring cups . . . or you can guesstimate.

5. Palo on July 19th, 2010 at 4:36 pm

   Homemade Pizza Recipe
   Print OptionsPrint (no photos)Print (with photos)
   Ingredients
   Pizza Dough: Makes enough dough for two 10-12 inch pizzas

   1 1/2 cups warm water (105°F-115°F)
   1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
   3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
   2 Tbsp olive oil
   2 teaspoons salt
   1 teaspoon sugar
   Pizza Ingredients

   Olive oil
   Cornmeal (to slide the pizza onto the pizza stone)
   Tomato sauce
   Mozzarella or Parmesan cheese, shredded
   Feta cheese
   Mushrooms, thinly sliced
   Bell peppers, stems and seeds removed, thinly sliced
   Italian sausage, cooked ahead
   Chopped fresh basil
   Pesto
   Pepperoni, thinly sliced
   Onions, thinly sliced
   Sliced ham
   Special equipment needed

   A pizza stone, highly recommended if you want your pizza dough to be crusty
   A pizza peel or a flat baking sheet
   A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
   Method
   Making the Pizza Dough
   1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

   2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand.

   3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don’t have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

   At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

   Preparing the Pizzas
   1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

   2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

   3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

   4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

   5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

   Repeat with the second ball of dough.

   6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

   7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

   8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

6. NICK B on July 19th, 2010 at 5:06 pm

   PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA
   Source: The Pizza Book: Everything There Is To Know About the World’s Greatest Pie by Evelyne Slomon
   Servings: 6

   FOR THE CRUST:
   1 cup warm tap water (110-115 degrees f)
   1 pkg active dry yeast
   3 1/2 cups flour, divided use
   1/2 cup coarse ground cornmeal
   1 tsp salt
   1/4 cup vegetable oil
   FOR THE FILLING:
   1 lb sausage, removed from the casing and crumbled
   1 lb mozzarella cheese, sliced
   2 garlic cloves, minced
   1 (28 oz) can whole tomatoes, drained and coarsely crushed
   3 tsp dried oregano (or 5 fresh basil leaves, shredded
   4 tbsp freshly grated parmesan

   TO PREPARE THE CRUST:
   Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

   Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

   Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.

   Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

   Preheat the oven to 500 degrees.

   TO PREPARE THE FILLING:
   While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.

   TO ASSEMBLE AND BAKE:
   When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

   Bake for 15 minutes at 500 degrees.

   Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately

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