Amazing Homemade Pizza!

Here’s how I do pizza in the Hampton house!

Dough Recipe:
800 grams all purpose flour (prefer King Arthur) (approx 6 cups)
490 grams cool to lukewarm filtered water (approx 17 fluid oz)
3 tsp table salt
2 tsp white sugar
1 tsp instant dry yeast
1 T extra virgin olive oil
Sheet pan
Plastic wrap or aluminum foil
Parchment or wax paper (optional)
Olive oil spray (Pam)
Digital kitchen scale (can be purchased online (Amazon) or about any store (ie Walmart, Target)
©Wescipes 2020

In a stand mixer bowl (or large bowl if you don't have one), combine the flour, salt, sugar, and yeast with a whisk. Add water to bowl. With the dough hook attachment, turn to low and mix until ingredients start to come together. Turn up to medium low and let mix until no flour remains. Once combined, turn off mixer and add olive oil. Turn to low and let knead for 4 minutes. Once time is up, turn dough out of bowl and lightly flour. There might be some flour stuck to the bowl. This is totally fine. Just scrape it out and combine with the rest of the dough.

If you're wanting 12" pizzas, cut out pieces of dough weighing 175 grams. You may need to dust with additional flour if dough feels too sticky. You want it to be slightly sticky but it shouldn't be all over your hands. Knead into 175 gram dough balls and place onto a baking sheet lined with parchment or wax paper. Spray paper with olive oil and place dough balls about six inches apart. I can usually get around six on a standard sheet pan. Spray dough balls with more olive oil and cover completely with plastic wrap. Place into the refrigerator and let slowly rise for 48-72 hours. This will allow the yeast to grow slowly, developing the best flavored dough. Have you ever eaten pizza crust that tasted like, well, nothing? That's because it didn't have time to develop flavor slowly like this dough does. It's worth it, I promise!

Once the 48-72 hours are up, spray the inside of quart sized baggies and place individual dough balls inside, sealing the bag (IF you want to freeze the dough for later use). If you want to use right away, let the dough sit out at room temp for at least a couple of hours. The dough will continue to rise and will be ready for cooking. See video to watch how to stretch out the dough for your pizzas. Enjoy!

Pizza Sauce:
4 cans whole San Marzano tomatoes (or whatever you can find)
7 T light brown sugar
4 1/2 tsp kosher salt
2 t Italian seasoning
1/2 cup extra virgin olive oil
6-8 cloves garlic, sliced or chopped
1/2 cup torn basil (or more to taste...I like 1 cup of basil)

Since this is a pizza sauce, I like it to be really smooth, so I start by putting the tomatoes in the blender and pureé until smooth. In a large room temperature pot (I recommend this size because this sauce likes to splatter a lot while simmering), add the olive oil and garlic. Turn heat to medium and let garlic slowly start to cook for a couple of minutes. When garlic just starts to soften, add the tomatoes, brown sugar, salt, and Italian seasoning. (You don't want garlic to brown...it will turn bitter.) Keep heat on medium until sauce starts to really simmer (a light boil). Turn down heat to medium low or until sauce is just simmering. There should be a few bubbles and spatters every couple seconds.

Let simmer UNCOVERED for at least 30 minutes, stirring OFTEN. Please don't walk away for long. This sauce can scorch easily, so be sure to stir and scrape the bottom of the pot quite often with a wooden spoon or heat safe spatula. When the sauce has reduced in volume by 20-25%, it should be ready. It should not be watery but have a rich, red thickness to it. Once it has reached this consistency, kill the heat and stir in the basil. Cover with a lid and let set for 10-15 minutes. Use right away or store in small Mason jars to freeze for later use. This recipe makes a lot, but this sauce freezes wonderfully! To thaw, place in a sink and cover with cold water for a few hours.
©Wescipes 2020

Видео Amazing Homemade Pizza! канала Wes Hampton