Restaurant Style Pizza

Restaurant Style Pizza Recipe
Yields: 1 Serving Difficulty: Medium

Restaurant Style Pizza

This pizza has an amazing texture and great taste. The best homemade pizza I’ve ever had!

Ingredients

0/16 Ingredients
Adjust Servings
    For the Dough
  • For the Sauce
  • For Assembly

Instructions

0/15 Instructions
    For the Dough
  • In a liquid measuring cup, combine water, yeast, sugar and oil. Let sit until yeast is frothy on the top of the liquid, about 5 minutes.
  • Meanwhile, combine flour and salt.
  • Add yeast mixture to flour mixture and stir to combine, forming a sticky dough. If dough is too loose, add more flour 1 tbsp at a time until it comes together, but is still sticky.
  • Knead the dough using the slap fold technique for about 4 minutes until dough becomes smooth and catches some air (video below).
  • Place dough in greased bowl and allow to rise for 2-3 hours.6. Divide dough in half and pre-shape into 2 rounds.
  • Using wet hands and a wet bench scraper, transfer. rounds on a greased baking sheet. Cover and put in the fridge to rise/ferment overnight or up to 36 hours.
  • 1-2 hours before cooking, remove the dough from fridge. They will have slumped. That is okay.
  • For the Sauce
  • Combine all ingredients in a blender and pulse until combined.
  • For Assembly and Baking
  • 1 hour before cooking, place pizza stone on the highest rack in oven and heat to 550F.
  • Generously flour a 13-inch square piece of parchment paper on top of an over turned round pizza pan.
  • Place 1 round of dough on the pan coat in flour.
  • Using fingers, gently stretch and lift the dough until it is 12 inches in diameter, leaving the outer edges thicker.
  • Top with 1/2 cup of pizza sauce, 1/4 cup Parmesan cheese and 1 cup shredded mozzarella, then the toppings of your choice.
  • Transfer pizza on parchment paper to heated pizza stone in oven and cook for 3 minutes.6. Slide parchment out from under pizza then turn on the broiler. Cook with oven door closed for another 3 minutes, or until crust is browned and cheese is bubbling.
  • Let cool for 10 minutes before slicing and serving.

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