Classic Cheese Pizza Recipe

Classic Cheese Pizza Recipe

Ingredients:

1 lb. mozzarella, cut into 1/4 inch dice
1 oz. fresh yeast
or
1/2 oz. dried yeast
6 tbsps. freshly grated Parmesan
A pinch sugar
1/2 pint lukewarm water
14 ozs. plain flour
1 tsp. salt
3/4 pint tomato and garlic sauce
1/4 pint olive oil
corn meal (polenta)

Directions:

Inside a bowl with 3 tbsps. of warm water (110 to 115′ F), add in the pinch of sugar, crumbled yeast (fresh) or yeast that is dried then let this mixture rest for 2-3 mins.

Afterwards stir sugar and yeast in with warm water just until everything is dissolved and incorporated well. Place your bowl in any warm draft free area for 3-5 mins just until yeast is bubbling and mixture doubles its size.

If your yeast doesn’t bubble then start all over and with another batch of yeast.

Inside a bowl that has been warmed, sift together salt and flour then form a small well into the middle of flour mixture then add in bubbling yeast, about 3/8 pint of warm water (110 to 115′ F) then 3 tbsps. of oil. Incorporate this mixture well using fork or own fingers.

Form dough in a ball and place it on any board that has been lightly dusted with some flour then start kneading for 15 mins. just until dough becomes elastic, smooth and shiny.

Sprinkle flour on dough and place it inside a bowl then cover with towel or cloth. Place bowl with dough in any warm, draft-free area for 1.5 hrs. or just until dough is double its size.

Oven should now be preheated to around 450′ F. Then punch your down dough using your fist then cut about a quarter to form the 1st pizza. On any lightly floured surface, start kneading the little piece for 1 minute.

Flatten your dough ball to a round shape about an inch thick. Stretch your dough by turning then pulling it gently apart at the same time.

If dough is now 7-8 inches across, put dough onto a flat floured surface then pat dough until it is smooth, press together the tears or perforations in dough if there is any.

Roll out dough using a rolling pin, starting from middle to far edges then turn it clockwise afterwards each roll or until your dough is 10 inches across & 1/8 inch thick.

Flute or crimp the circle’s edge using thumbs just until a rim is formed. Put some cornmeal in any large sheet for baking then place your dough atop the corn meal.

Stretch then start kneading the remaining dough’s into three more pizza. Onto each of your pizzas, spread out about 6 tbsps. of tomato sauce using pastry brush but if you dont have one, just use a spoon’s back.

Sprinkle sauce with six tbsps. of diced mozzarella then about 2 tsp. of parmesan. Drizzle about 2 tbsp. of your oil on your pizza then bake on your oven’s lowest rack.

Reduce oven heat to around 400′F after five mins. then cook it again for 10 mins. or until crust turns light brown in color and filling bubbles.