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Normally homemade pizza is a workout in compromise. It’s never ever charred or crisp enough, and definitely not as excellent as shipment. This cheese pizza– a dish that turns the concept of at-home pizza on its head– shows that you actually can have it all. The technique? Cooking the pizza in 2 actions: initially in a pan on the stovetop to produce a crisp bottom, then on an oven-safe cake rack set inside a rimmed baking sheet under the broiler for that completely charred surface. Both the stovetop and broiler can creating extreme heat, which cooks the pizza set, unlike the relatively lower convected heat of the oven that can dry the dough and turn the crust leathery before it totally cooks. While non-traditional, this two-pronged technique yields a wood-fire-like outcome that’s difficult to picture coming out of a home oven. Believe big, irregular bubbles that burnish and blacken, a crust that’s chewy yet crisp, which particular je ne sais quoi that, previously, just originated from dining establishment pizza ovens. Behold: really excellent homemade pizza.
While this dish offers guidelines for making a fast homemade pizza sauce that’s wonderfully garlicky and a touch spicy, do not hesitate to utilize your preferred store-bought sauce in its location. Take care not to overload the dough with sauce, as that will weigh it down and prevent an appropriate cook. And as far as garnishes are worried, go wild. Simply understand that any meats you may utilize (like fallen apart sausage) require to be precooked before putting together.
Dish details
-
Overall Time
1 1/2 hours (plus 3 hours for increasing)
IngredientsDough
1
1/4-oz. envelope immediate yeast (about 2 1/4 tsp.)
2 1/4
cups (281 g) bread flour, plus more for surface area
2 1/4
tsp. Diamond Crystal or 1 1/2 tsp. Morton kosher salt
1 1/2
tsp. sugar
Sauce and Assembly
3
garlic cloves, carefully grated
1
14-oz. can crushed tomatoes
6
Tablespoon. extra-virgin olive oil, divided; plus more for serving (optional)
1 1/2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1/2
tsp. sugar
1/4
tsp. crushed red pepper flakes; plus more for serving (optional)
Bread flour (for surface area)
10
oz. low-moisture mozzarella, coarsely grated (about 2 cups), divided
Basil leaves (for topping; optional)
Preparation
- DoughStep 1
Mix one 1/4-oz. envelope immediate yeast (about 2 1/4 tsp.), 2 1/4 cups (281 g) bread flour,
