Sohopizza Recipes

SOHO PIZZA

Steps:

• Sift the flour, sugar, yeast and salt into a large bowl.
• Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl.
• Tip the dough out onto a floured surface and knead for 5 to 10 minutes.
• Rinse the bowl to remove any remnants of dough.
• Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside.
• Put in the dough, turning to coat evenly with flour or oil.
• Cover with a damp cloth and leave to double in size in a warm place.
• Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned.
• Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper.
• Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce.
• Knock back the dough.
• Divide in half and knead each ball until smooth.
• Cover each with an upturned bowl and let rest for 10 to 20 minutes.
• turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7.
• 5 cm between them.
• (the pizza's don't rise) Lightly brush 2 large heavy baking sheets with oil.
• Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets.
• Cover each base with a quarter of the tomato sauce.
• (freeze the rest for another time) Spread the sauce almost to the edge.
• Dot with olives and diced mozzarella.
• Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil.
• Bake for 10 to 12 minutes, swapping the shelves at half time.
• Remove from the oven, pile on the rocket and scatter over the parmesan.
• Drizzle with a little more olive oil.

BEST PIZZA RECIPE

Steps:

• Follow the Pizza Dough Master Recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
• Make the Easy Pizza Sauce.
• If using fresh mozzarella cheese, slice it into 1/4 inch thick pieces (see the photos of the pre-baked pizza above). If it's incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see this video for instructions. Then gently place the dough onto the pizza peel.
• Spread a thin layer of the pizza sauce over the dough, using about 1/4 to 1/3 cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
• Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
• Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!