HOMEMADE PIZZAS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 2 medium pizzas
Ingredients
  • For the dough:
  • ¾ cup warm water
  • 1 package instant dry yeast
  • ½ tablespoon honey
  • 1½ regular olive oil for the dough, plus extra to drizzle the bowl
  • 2 cups all purpose flour, plus extra for kneading
  • 1 teaspoon salt
  • For the garlic oil:
  • ¼ cup regular olive oil
  • 2 cloves garlic, sliced
  • red pepper flakes
  • For the white pizza toppings:
  • 1 cup grated English truffle Cheddar cheese
  • ½ cup grated fresh Mozzarella
  • 4 oz. goat cheese, crumbled
  • For the the white pizza arugula vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 4 oz. baby arugula
  • salt
  • fresh ground black pepper
  • For the pepperoni pizza toppings:
  • ½ cup three cheese pasta sauce
  • ¼ cup grated sharp Cheddar cheese
  • ¼ cup grated Gruyère cheese
  • ½ cup grated Mozzarella cheese
  • 16 slices uncured pepperoni
Instructions
  1. Combine ¾ cup of warm water, 1 package of instant dry yeast, 1½ tablespoons of regular olive oil, ½ tablespoon of honey in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, slowly add 1½ cups of flour. Mix on medium-low for a minute, then add 1 teaspoon of salt, keep mixing. Add ½ cup of flour, a little at a time, or just enough to make a soft dough. Let the machine knead it for about 10 minutes until smooth. Add a little warm water or more flour as needed.
  2. Take the dough out and knead it by hand on a floured board or clean counter top a dozen times. It should be smooth and elastic.
  3. Place the dough in a well-oiled bowl and cover it slightly with regular olive oil. Cover the bowl with a damp kitchen towel and allow it to rise at room temperature for 30 minutes.
  4. While waiting, make garlic oil. Add ¼ cup of regular olive oil, sliced garlic, a pinch of red pepper flakes in a small sauce pan and bring it to a simmer over low heat. Make sure the garlic does not burn. Turn off the heat, let it cool. Set aside.
  5. Preheat oven to 475 °F. Make sure your oven is clean!
  6. Place the dough onto a board and divide into 2 equal pieces. Place them on the parchment pepper or directly on a baking sheet if it is a non-stick. You can also use Le Creuset non-stick cookie sheets. Cover with a damp towel. Allow the dough to rest for 10 minutes.
  7. Stretch each dough into a circle or square. Stretch them until you get the thickness you like. Brush them with the garlic oil. Sprinkle with some salt and pepper.
  8. For the white pizza, sprinkle with some English truffle Cheddar, fresh Mozzarella, and goat cheese. For the pepperoni, spread the tomato sauce, top with Gruyère, sharp cheddar, Mozzarella and uncured pepperoni.
  9. Bake for 10-15 minutes, until the crusts are crisp and cheeses begin to brown.
  10. For the white pizza, make the dressing for arugula. Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, a pinch of salt and pepper.
  11. When the pizzas are done, mix arugula in with the dressing. Place on top of the white pizza. Slice your pizzas and serve immediately. Enjoy!
Notes
If you have a pizza stone like Le Creuset, heat the oven to 500 °F with the stone. Bake on top of the parchment paper for 4 minutes then carefully pull it out and continue baking for another 5-6 minutes or until the crust is crispy.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/homemade-pizza/