How-To: Make Homemade Pizza with Frank Pinello
Recipe Information
Homemade Pizza
Cultural Context
Pizza originated in Naples, Italy, and has become a global favorite. Traditionally made with simple ingredients, it reflects the Italian culinary philosophy of using fresh, high-quality components. Each region in Italy has its own variations, and it is often enjoyed as a communal dish, perfect for gatherings and celebrations.
mozzarella cheese
🥗Healthier: part-skim mozzarella
💰Cheaper: processed cheese
Part-skim mozzarella has fewer calories, while processed cheese is often cheaper.
pizza dough
🥗Healthier: whole wheat pizza dough
💰Cheaper: store-bought pizza dough
Whole wheat dough is more nutritious, while store-bought is budget-friendly.
Introduce the concept of pizza making and its balance between art and science.
Explain the importance of the water temperature in dough making, using lukewarm water today.
Measure and add 1.5 cups of lukewarm water to a bowl.
Add 2 tablespoons of olive oil to the water.
Measure and add 10 grams of dry yeast to the mixture.
Add 1.5 tablespoons of kosher salt to the bowl.
Measure and add 3.5 cups of all-purpose flour to the bowl, making a well in the center.
Bloom the yeast by adding a little warm water to it and mixing until it forms a paste.
Incorporate the bloomed yeast into the flour mixture.
Mix the ingredients by hand until a dough starts to form, noting that it may be sticky.
Wash hands with flour to remove sticky dough from fingers.
Knead the dough gently, adding more flour as needed until it no longer sticks to hands.
Place the kneaded dough back into the bowl and cover with saran wrap.
Let the dough relax for 20 minutes, explaining that it can also proof for 24 hours for better flavor.
After 20 minutes, check the dough for readiness, noting it has proofed beautifully.
Introduce the pizza stone, explaining its importance for achieving a good crust.
Place the pizza stone in the oven on the bottom rack to heat up.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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