Sassy Living with Caryn

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Pizza Time

If you have ever been to NY then I am sure you have had a “slice.” Pizza is a staple of the NY food scene. You will be inundated with everyone that they have the best “slice.” There will be $.99 slices everywhere you turn. So what do you do when you get home and crave that slice? Well, my BFF and I took an incredible pizza cooking class at Pizza School. If you are going to NY…I highly recommend this incredible class!

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They taught us how to make incredible pizza in a home oven. There are only a few things you need to have to be successful.

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Invest in a pizza stone or pizza steel. Place these in your oven to heat. This is the surface you will cook your pizza on and will ensure a crispy crust.

Here is the incredible dough you can make now and have the best pizza ever in less than an hour!

Perfect Pizza Dough

1 1/2 cup warm water
1 envelope active dry yeast (not quick rise)
1 pinch sugar
1 1/2 cups all purpose flour
1 tablespoon olive oil
1 teaspoon sea salt
semolina flour
4 (12 ounce) plastic lidded containers
Place the warm water and dry yeast in a plastic bowl. Stir with a plastic spoon. Add the sugar and stir again. Then let the yeast “proof” for 5 minutes. While the yeast is proofing, place the flour in a large bowl. Stir in the olive oil and sea salt. Pour the yeast mixture into the bowl of dry ingredients and stir till the flour begins to form a sticky ball. Place the sticky ball of dough on a well floured countertop. Knead the dough till it begins to form a “smooth” ball. Quit the minute it begins to get smooth. Cut the dough into 4 equal portions. Drizzle olive oil into each of the 4 containers and rub the oil all over the inside. Take one of the dough portions and knead lightly to form a ball. Continue with each ball and place into each of the containers and seal. Allow the dough to raise for 45 minutes to one hour. Store unused dough in the refrigerator for up to one week.

Perfect Margherita Pizza

 1 pizza dough

4 ounces whole milk mozzarella cheese
1/4 cup pizza sauce
fresh basil
Pecorino Romano cheese, grated
Preheat the oven to 550 degrees and place your pizza stone or pizza pan in the oven. Remove the dough from the plastic container and create a round dough (see video). Sprinkle semolina flour onto a pizza paddle or the back of baking sheet pan. Give the pan a little shake to check that the pizza can move easily. If not fold dough into itself and add more semolina. Add crumbles or pinches of whole cheese onto the dough. Then add spoonfuls of sauce onto the dough all over. Sprinkle fresh Pecorino Romano Cheese all over the top.  Once the oven has reached temp. Transfer the pizza onto the hot pizza stone carefully. Cook for 10-12 minutes. Remove from the oven and add the torn fresh basil. Serve!