It took me many years to come up with PERFECT PIZZA, but Pizza is one of my favourite foods so I was determined to succeed.
The right dough, the right pan, and the right temperature – these are the keys to pizza making.
1 tsp sugar
1 ¼ cups lukewarm water
1 envelope (2 ½ teaspoons) yeast
Flour: 2 3/4 cups and just enough more from 1/4 cup to make a non-sticky dough
1. Stir to dissolve sugar in lukewarm water.
2. Sprinkle the yeast onto the swirling water. Do not stir. Let stand for 5 to 10 minutes until foamy.
3. Put 2 cups of flour into a large mixing bowl.
4. Measure another half cup of flour and set it to the side.
5. Stir the yeast and water into the mixing bowl.
6. Sprinkle some of the extra flour onto a working surface.
7. Drop another ¼ cup flour onto the dough in the bowl. Now turn the contents of the mixing bowl out onto the working surface and start kneading.
8. Sprinkle additional flour from the half- cup onto the dough as needed to make a smooth, non-sticky, but still tender dough.
9. Sprinkle more flour onto the working surface. Set the dough on this and cover with the mixing bowl. Leave to rise for at least 10 minutes while you prepare the pan and the toppings.
Brush the pan with 1 tsp of vegetable oil
This was Mom’s pan – she loved pizza as much as I do and was always interested in trying out new things. It works great.
(I have tried a pizza stone, but didn’t like it.)
Place oven rack at lowest level. Preheat the oven to 500 degrees.
Prepare the toppings.
When you lift the bowl, you will find the dough will be in a soft, round shape. With floured hands, gently lift it and place in centre of oiled pan. Press and push the dough to fill the pan.
Bake dough without any toppings for 7 minutes. Remove from oven.
Reduce oven temperature to 450.
Cover with toppings. (You can leave the pizza at this point until your guests arrive. Then pop it into the oven and serve a cocktail while it's baking!)
Return to oven and bake the pizza for 15 minutes until the cheese is melted and just starting to brown.