Let’s talk about Pizza
- phantomtori
- Nov 16, 2020
- 1 min read
I’m not really going to talk about it. No stories before the recipes here or endless scrolling to find it.
I love pizza, here’s the base recipe
1cup warm water (around 110°F)
2tsp active dry yeast
1tsp sugar
Let it sit for a few minutes and then mix. Let it sit again until the mixture gets frothy
Add in 2cups of bread flour (though honestly, all purpose flour will work just fine)
2tbsp olive oil
1tsp salt
Mix it up, add in more flour by the quarter cup until the dough pulls away from the bowl.
At this point, knead it on a floured surface for a few minutes and then yeet it back into the bowl. Let it rest for 10 minutes and then get to pizza-ing. When you stretch the dough out, take a fork and poke the crust a few times so it doesn’t bubble up while baking. When you’ve added your toppings bake at 425°F for 15 minutes. Perfect pizza, every time.
This lighthearted pizza discussion proves that great crust starts with respecting your dough, and even small changes in hydration or kneading can transform your homemade pie into something special, while the advice about using a hot baking surface shows you do not need to be a professional pizzaiolo. While searching for tools to make prep faster and more consistent, I discovered that dough sheeter machines deliver perfectly even thickness every time, eliminating guesswork and saving valuable time. In conclusion, whether you bake pizza for family dinner or prepare croissants for a special breakfast, the right rolling equipment turns simple dough into a consistently delicious masterpiece with minimal effort.
Thank you for sharing! Trying it today.😊