Pizza making tips
make better pizza at home
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Making pizza is simple, but that doesn’t mean it’s easy.
We’ve all had that moment when we thought we did everything right but then the dough didn’t stretch. Maybe you once had a pizza stone but it broke and you haven’t gone back. If your pizza came out of the oven a big soggy mess, you are not alone. We are here for you.
This is your resource center for home pizza making information. We’ll help you turn typical household ingredients into pizza you can be proud of. Start with these helpful links and let us know if you still have questions. Maybe one day your pizzeria will be a stop on the tour!
Pizza Making Videos
Basic Recipes
Dough Formula (makes 4x 12 inch doughs)
WATER: 460g or 2 cups
YEAST: 2g instant / 1.5g active or 0.5 tsp
FLOUR: 700g or 5 cups (All Purpose is fine, Bread Flour is better)
SALT: 17g or 3 tsp
OIL: 10g or 2 tsp
1. Start with your water in a bowl. If it’s 70-80 F in your kitchen, use cool tap water. If it’s above 80 F, use cold water.
2. Add yeast to the water. Stir to combine.
Incorporate flour into your water slowly.
3. Allow the mix to sit, covered and at room temperature, for 20-30 minutes.
4. Press salt into the dough. Knead gently and briefly.
5. Incorporate oil into the dough by kneading until you no longer feel the oil.
6. Knead on a lightly floured surface for about 5 minutes.
7. Let the dough rest, covered and at room temperature, for 5 minutes.
8. Knead for another minute or two until the exterior of the dough is smooth.
9. Store refrigerated in lightly oiled containers 1-4 days.
10. Let dough come to room temperature for 2-3 hours before use.
2. Add yeast to the water. Stir to combine.
Incorporate flour into your water slowly.
3. Allow the mix to sit, covered and at room temperature, for 20-30 minutes.
4. Press salt into the dough. Knead gently and briefly.
5. Incorporate oil into the dough by kneading until you no longer feel the oil.
6. Knead on a lightly floured surface for about 5 minutes.
7. Let the dough rest, covered and at room temperature, for 5 minutes.
8. Knead for another minute or two until the exterior of the dough is smooth.
9. Store refrigerated in lightly oiled containers 1-4 days.
10. Let dough come to room temperature for 2-3 hours before use.
Basic Sauce
TOMATOES: 1x 28 oz can whole peeled tomatoes
SALT: 4g
1. Pour tomatoes into bowl.
2. Add salt to tomatoes.
3. Crush the whole tomatoes by submerging them in the tomato liquid from the can until the texture is fine and consistent.
4. No need to cook, they’ll cook on the pizza! Season with oregano, garlic, etc as needed directly on the pizza!
2. Add salt to tomatoes.
3. Crush the whole tomatoes by submerging them in the tomato liquid from the can until the texture is fine and consistent.
4. No need to cook, they’ll cook on the pizza! Season with oregano, garlic, etc as needed directly on the pizza!
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