Pizza
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A note from BigOven: You're using an outdated version of the BigOven iPad app. Upgrade to the all-new universal app by looking for BigOven in the App Store today! This outdated legacy app will be going away by February 28, 2017, as we focus our efforts on the universal app that runs on iPhone and iPad. Don't worry, all your BigOven information transfers instantly to the new app when you sign in.
- Carbohydrate 90.4121305970198 g
- Cholesterol 0 mg
- Fat 2.21757663930424 g
- Fiber 3.54926636444031 g
- Protein 15.6769689896058 g
- Saturated Fat 0.345871847001361 g
- Serving Size 1 1 Serving (185g)
- Sodium 103.16635478871 mg
- Sugar 86.8628642325795 g
- Trans Fat 0.717393274546543 g
- Calories 452 calories
Step-by-step
- Preheat pizza stone in oven at 500 degree oven.
- warm water for 20 seconds in microwave. Dissolve yeast and sugar in warm water; allow to rest for 8 minutes.
- Combine flour, garlic salt and Italian seasoning.
- Pour yeast into flour mixture and mix well with a spoon. Add flour if needed. I did add a couple tbls of white wine to the dough.
- Turn dough onto a floured surface and knead for 2 minutes.
- Divide dough in half for two pies. I did let the 2nd dough rise for about an hour before baking. Everyone loved that pizza crust.
- Roll dough out into a 12 inch circle. Trim dough to make a neat circle then place on hot pizza stone. Brush dough with olive oil. Bake in oven for 4- 6 minutes.
- Remove from oven and place (6-8) 2 tablespoons of pizza sauce evenly spaced and spread around the pie. Top with your favorite toppings. Sprinkle more seasoning on top of pepperonis if desired then add the cheese. I add a whole container of Provel.
- Return to oven for 6 - 8 minutes.
Preheating a pizza stone to 500 degrees Fahrenheit is non-negotiable for achieving a crisp, blistered crust rather than a pale, tough flatbread. Direct contact with conductive stone transfers thermal energy instantly, forcing moisture out before the interior can turn dense. Bread flour supplies the necessary protein matrix, yielding a higher gluten content than all-purpose alternatives to support structural stretching without tearing.
Managing Yeast and Thermal Shock
Water temperature dictates fermentation speed. Keep liquid between 105 and 110 degrees to prevent killing the active dry yeast while still dissolving the granules effectively. Allowing the mixture eight minutes of resting time creates the initial carbon dioxide bubbles essential for internal aeration. Kneading for precisely two minutes aligns the protein strands, building elasticity without overworking the dough into stiffness.
- Avoid overloading unbaked dough with wet toppings, which pools water and prevents the center from cooking through.
- Do not skip trimming the edges, as uniform thickness ensures the perimeter bakes evenly alongside the center.
- Refrain from opening the oven door repeatedly during the initial four to six-minute bake, which drops ambient temperature and stalls crust expansion.
