Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Homemade Pizza

Active time:30 minutes

Start To Finish:1 day, Includes overnight (at least) rise in the refrigerator


Yield: 2 12-inch pizzas

Source: The New York Times

For Kids, Comfort Food, Family Favorites, Casual
   Print Recipe


153 grams (1 cup plus 1 Tbs. 00 flour
153 grams (1 cup plus 1 Tbs. plus 1 tsp.) all-purpose flour
8 grams (1 tsp.) fine sea salt
2 grams (¾ tsp.) active dry yeast
4 grams (1 tsp.) extra-virgin olive oil
1 28 oz. can (preferably San Marzano) whole tomatoes
extra-virgin olive oil
flaky sea salt, (we like Maldon)
your choice of toppings (see note)


For the dough:

In a large mixing bowl, whisk together flours and salt.

In a medium mixing bowl, whisk together 200 grams of water, the olive oil and the yeast.  Add to the flour mixture and knead with your hands until well combined, about 3 minutes.  Mixture will initially be very sticky, but will get firmer as it comes together.  Let rest for 15 minutes.

On a well-floured surface, knead the dough for 3 minutes, adding additional flour as needed.  Cut into 2 equal pieces and place on a well-floured surface.  Cover with a dampened kitchen cloth, and then cover loosely with plastic wrap. Refrigerate overnight or for up to one week.

For the sauce:

Put the tomatoes, a few glugs of olive oil and sea salt to taste in a food processor and process until pureed.  Don't worry if there are a few clumps of tomato.  This will make more sauce than you will need for 2 pizzas.  You can use the rest for pasta, or freeze it in about ½-cup portions for future pizzas.

Making the pizza:

One hour before making the pizzas, put a pizza stone (or a sheet pan) in the oven and pre-heat the oven to 500°F.

Remove the dough balls about 45 minutes before making the pizza.  Place one ball on a heavily floured surface and stretch and shape it to the desired shape.  (We generally make 12-inch round pizzas, but the children in our lives like to make more creative shapes, like bunnies.)  Once you have stretched the pizza, put it on a piece of parchment paper on a pizza peel.

Spoon the tomato sauce over the dough and use the back of the spoon to spread it, leaving about ½-inch around the edges.  Drizzle with olive oil and top with your preferred toppings (see note.)  Slide pizza on the parchment paper onto the heated pizza stone.  After about 5 minutes, carefully remove the parchment paper from underneath the pizza.  The pizza is done when the crust is golden brown—it will take 8-10 minutes.  Cut into slices and serve immediately.



For a traditional pizza margherita, simply top with about 3 oz. of fresh mozzarella, thinly sliced, and a few basil leaves, torn.

Most other toppings can simply be added without additional preparation.  We do pre-cook onions, green peppers, italian sausage and mushrooms.  And if we are not doing a pizza margherita, we use part-skim, pre-shredded mozzarella.  Some other topping suggestions:  roasted red peppers, sliced olives, thinly sliced jalapeño peppers (halved lengthwise, seeds and veins removed if you want less heat), sliced tomatoes, parmesan cheese, prosciutto. Or whatever you like.

More thoughts:

We always make a double batch of dough.  After the overnight rest in the refrigerator, wrap 2 of the dough balls in plastic wrap, place in a freezer ziplock bag and freeze.  They will take about a day to thaw in the refrigerator.  Proceed with "making the pizza", above.

You can make the dough early in the day on the day you intend to make the pizza and let it rise at room temperature for 3-4 hours.  Then proceed as usual.  We have only done this once, and found the dough to be a bit too yeasty for our tastes.  Up to you.

Drink with:

Chianti. Or beer of course.

Specialty Equipment:

Pizza stone, pizza peel, pizza cutter

To leave a comment you have to sign in