This is Stephen’s second attempt at making pizza. The first attempt was last year and he wasn’t that pleased with the results. Apparently it was so bad that he just had to throw it away. Fingers crossed it worked out better for us this time!
He used a different recipe and store bought dough for that one. So, I don’t think it was too hard to get this one to turn out the way he wanted it.
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Here’s the inspiration for this recipe:
The ingredients to make the dough:
- Iodized salt
- 1 packet of dry yeast
The only items we really needed to buy was the pizza sauce, cheese, and pepperonis. Everything else, we already had. If you have the time and patience for pizza, it’s relatively cheap after all. Of course, if you just order pepperonis on it, but the other veggies and toppings aren’t that expensive.
We bought this cool INEVIFIT scale so Stephen could measure the flour more accurately. Apparently the accuracy of the flour’s weight makes a huge difference that I am unaware of at this moment, haha. I mean, the thing was pretty accurate, and he couldn’t get it to be 16 ounces even!
We added the yeast and salt to mix together first.
Once he set up the dough with the help of some gloves and really tossing it around, we end up with this ball of dough. We had to let it sit for about 18-24 hours before we could actually use it. It was around 8:30 going on 9 PM on Saturday night when we did this, so we couldn’t make the actual pizza until Sunday.
Not that you can tell, but we had to coat the bowl and dough with olive oil so it wouldn’t stick or dry out. We checked on the dough’s progress the next day around 6 PM and it slightly rose.
That was only the first half of the meal! The remaining ingredients that we needed to officially make the rest of the pizza:
- Mozzarella cheese
- Pizza sauce
Or really, whatever toppings you want to add. Stephen just likes the average pepperoni and cheese. Also, I’m not sure why I angled the picture this way because you can’t even see the dough, ugh. Just pretend you can see the dough in the bowl, haha.
Stephen then halved the dough since that’s the amount he needed for one pizza. For the the remaining pizza dough, I’ll share that with you another week. Be warned, it won’t be a successful recipe. I was so sad to how the final product turned out, but you’ll see my fail!
I’m sure you can tell how much he had to get the dough to be absolutely the perfect size! Haha. For better and crispier results, we cooked the pizza in a cast iron skillet.
The pizza was in the oven between 10-15 minutes. Can’t say it beats Pie Five’s service that manages to produce pizzas in literally five minutes or so, but I think ours turned out pretty well.
Here’s the lovely final product:
He halfway forgot how long it had been in the oven because we didn’t set a timer. It looks burnt, but it didn’t taste like it whatsoever!
Taste: It definitely tasted like a pizza. I am curious to know how you make it taste like wow. Although, I’m basing the opinion from Stephen since I don’t have much of an opinion about pizza.
This time around, the crust was a bit more on the crunchy side that Stephen preferred. He thought the rest of the dough was smushy, but I thought it turned out pretty well. Overall, the dough was pretty good, though. We think it was crunchy due to being baked in a cast iron skillet instead of a pizza stone.
For the the third attempt, we’ll buy a pizza stone at some point, preheat it, then place the pizza on it to cook to avoid the bottom from being so crisp. I don’t know why, he’s the pizza expert! Haha. He also wants to try to experiment and make homemade pizza sauce, so that’ll be another few steps to add.
0. Although, red pepper flakes are my go-to for a lot of things to add some spice in tomato sauces and whatnot.
Have you tried making homemade pizza?
Until next time, friends!