Home-Made Pizza

A slow-rise yeast dough for two 14-inch pizzas, topped with plum tomatoes, a mix of mozzarella, sharp Cheddar and Swiss, herbs and your choice of toppings, baked at 450°F.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Home-Made Pizza, photo coming soon
  • Prep 40 min
  • Cook 14 min
  • Rise 4 hr 20 min
  • Total 5 hr 14 min
  • Yield 2 (14-inch) pizzas

Jump to: Ingredients | Instructions | Tips | Print recipe

This is Sandra Mills's from-scratch pizza, and the long rise is what makes it special: the dough of all-purpose and cake flour triples in about 3 hours, then rises again, a step that can be done overnight in the refrigerator.

It is stretched gradually to 14 inches, resting whenever it becomes rubbery, and topped with plum tomatoes, an unusual three-cheese mix of mozzarella, sharp Cheddar and Swiss, and herbs.

Ingredients

Dough

  • 1 package of dry active yeast
  • 1/3 cup warm water
  • 3 cups of all purpose flour
  • 3/4 cup cake flour
  • 2 1/4 teaspoons salt
  • 1 1/4 cups warm water
  • 3 tablespoons olive oil

Topping

  • 3 cups drained, peeled, canned Italian plum tomatoes
  • 3 cups cheese: equal parts mozzarella, sharp cheddar and Swiss, diced or grated
  • 2 teaspoons oregano, thyme and basil
  • 2 tablespoons olive oil
  • Your choice of toppings: sauteed mushrooms, sauteed onions, Italian sausage, green pepper

Instructions

  1. Proof. Dissolve the yeast in 1/3 cup warm water and let stand about 5 minutes until foamy.
  2. Mix. Measure the flours, salt and 1 1/4 cups warm water into a large bowl. Add the yeast and stir vigorously.
  3. Knead. Turn the dough onto a board and let rest 3 minutes. Knead about 8 minutes. Let rest 2 minutes, then knead in the oil.
  4. First rise. Return the dough to the bowl, cover with a cloth and let it rise until it triples in volume, about 3 hours.
  5. Second rise. Knead the dough down and let it rise about 1 1/3 hours more. This second rising may be done in the refrigerator overnight.
  6. Shape. Preheat the oven to 450°F. Cut the dough in half, form each into a smooth ball and flatten with a rolling pin. When it becomes rubbery, let it rest 3 to 4 minutes, then continue until it measures about 14 inches.
  7. Top and bake. Top with the tomatoes, cheese, herbs, oil and your chosen toppings. Bake about 14 minutes.

Tips

  • Cook Italian sausage before putting it on the pizza.
  • A preheated pizza stone or a dark baking sheet gives a crisper bottom.

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