How To Make Pizza At Home

Step 1: Proof The Yeast

• In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture sit for 10 minutes, or until it turns frothy, and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Prepare The Dough

• Into the bowl of stand mixer, add flour, and salt. Mix the dry ingredients.
• To the flour, add olive oil and yeast mixture. Combine all the ingredients using back of a wooden spatula. Using dough hook attachment, knead the dough for 5-7 minutes. The dough will be soft and pliable and starts to leave the sides of the bowl and form into a smooth ball.

  Note: If kneading the dough by hand, combine all the ingredients using back of a wooden spatula. Transfer the dough on a lightly floured work surface and knead the dough for 8-10 minutes. The dough will be soft, pliable, springs back when pressed and does not stick.
• OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoon of warm water.

Step 3: First Proofing

• Traditional Method: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place. After 60-90 minutes, the dough will have risen and doubled in volume.
• Using Instant Pot: Place the dough in a greased inner pot. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes. After 30 minutes, the dough will have risen and doubled in volume.

  Note: I used a glass lid that fits, to cover the inner pot.
• Meanwhile, prep the toppings for the pizza and make homemade pizza sauce.

Step 4: Prepare The Pizza Sauce

• Heat oil in a saucepan. Add minced garlic, sauté for 10-15 seconds. Add crushed tomatoes, garlic powder, dried oregano, red chili flakes, salt & pepper to taste. Simmer the sauce for 15-20 minutes.
• Stir in sugar or preferred sweetener. Mix well. Taste the sauce and adjust the seasoning. Allow it to cool completely.
• OPTIONAL: Add cornstarch slurry to slightly thicken the sauce. Simmer the sauce for 2-3 minutes.

  Note: Cornstarch helps absorb any extra moisture in the sauce, prevents soggy pizza crust.

Step 5: Second Proofing

• Transfer the dough onto work surface and deflate it.
• Using a bench cutter, divide the dough into 4 equal pieces. Sprinkle some flour on the pieces and cover them with a kitchen towel. Allow it to proof for 30-45 minutes.

Step 6: Shape And Bake The Pizza

• Pre-heat the oven to 500 F or use the maximum setting on your oven. Place a pizza stone, a cast iron pan or a baking sheet (place upside down).
• Take a (9 * 12 inch) baking sheet. Line the back of the sheet with some parchment paper. Set it aside.

  Note: Use parchment paper, it prevents the pizza from sticking to the sheet. It makes it easier to transfer the pizza onto preheated pizza stone or pan.
• Dust some flour on to the work surface. Take a piece of dough ball, and roll it into a 12-14 inch circle. Stretch and shape the dough with your hands.

  Note: You can use a rolling pin to roll out the dough and/or use your hands for a freestyle pizza.
• Place the rolled dough onto the baking sheet, lined with parchment paper. Gently re-shape the dough.
• Assemble the pizza quickly. Spread a thin layer of sauce, followed by cheese and toppings of your choice.

  Note: I used some olives, jalapeno, bell peppers and onions for my pizza.
• Immediately transfer the pizza onto the pre-heated pizza stone or pan in the oven. Bake pizza for 12 -15 minutes, or until cheese is melted and the crust is golden brown.
• Garnish with some fresh basil and enjoy. Bon-Appetit!!