Jeff Glass' Go-To Weekend Pizza
By Christelle
Erin and I make this pizza at least once a week. It’s got a delicious crust and is not too greasy (depending on how much cheese you use) – so there is some health value to it. It is best served with a frosty pale ale, a malbec, or a cabernet sauvignon (or 2 because you used the cheese sparingly!) Enjoy!
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Ingredients
- Dough Ingredients:
- A pizza stone and peel are essential!
- 500 g Bread Flour
- 2 ½ tsp dry active yeast
- ¾ tsp salt
- ¾ tsp (plus a pinch) sugar
- 1 ¾ Cup warm water (72deg F) (hot tap water)
- 1 Tbsp olive oil (black truffle oil is an excellent addition here)
Details
Preparation
Step 1
Combine ingredients in a medium sized bowl and mix w/ hands or wooden spoon until incorporated ~ 1 minute (no need to kneed!)
Cover bowl w/ saran wrap (tightly) and let rise for 2 hrs. (Cannot shorten rise time – 3 hrs is even better, 2hrs is minimum).
30mins before end of the rise, preheat oven and pizza stone to 500deg F.
Roll out dough (use dough scrapper) and split into 2 balls (makes 2 12” pizzas). Save one for later (will last in fridge for 2-3 days, freezer for 1-2 mths) – coat Ziploc bag w/ oil and place dough ball inside).
Flatten remaining dough on a well-floured surface and stretch into ~12” pizza crust. (A rolling pin will help, but will also eliminate most air bubbles from crust, so use only if hand-stretching is not working).
Coat the peel w/ breadcrumbs to act as ball bearings for pie, then place rolled-out crust on peel.
Coat pizza w/ thin layer of olive oil prior to placing sauce and toppings.
Add sauce and toppings as desired! (Suggest whole mozzarella, part skim, low moisture cheese to cut down on greasiness. Mozz balls in water are the best!)
Bake at 450 for 7-8 minutes until crust is browned and cheese is golden.
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