The Easy Pizza That Anyone Can Make

Ingredients

• 1 3/4 cup Bread Flour (236 g, high‑protein for chewiness)
• 5.5 oz Cold Water (155 ml, about 67‑68 % hydration)
• 1 tsp Fine Sea Salt (Kosher or fine sea salt)
• 0.5 tsp Instant Dry Yeast (SAF brand, mix straight into dry ingredients)
• 0.75 tsp Granulated Sugar (Feeds the yeast)
• 2 tsp Olive Oil (Extra‑virgin, added to dough)
• 14 oz Canned Crushed Tomatoes (Drain excess liquid, blend for smoother sauce)
• 1 pinch Fine Sea Salt (for sauce) (Season the tomato sauce)
• 1 tsp Sicilian Oregano (Sprinkled on sauce before cheese)
• 3/4 cup Mild White Cheddar (Shredded yourself, about 85 g)
• 3/4 cup Low‑Moisture Whole Milk Mozzarella (Shredded yourself, about 85 g)
• 20 slices Pepperoni Slices (Optional, regular sliced pepperoni)
• 3 tbsp Unsalted Butter (Melted, mixed with olive oil for pan greasing)
• 3 tbsp Olive Oil (for pan) (Mixed with butter to coat pan)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together bread flour, fine sea salt, granulated sugar, and instant dry yeast until evenly distributed.

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the center, pour in the cold water and 2 tsp olive oil, then stir with a wooden spoon until a shaggy dough forms.

   Time: PT2M

3. Knead the Dough

   Knead by hand on a lightly floured surface for 5–6 minutes until the dough is smooth, elastic, and no longer sticks to your hands.

   Time: PT6M

4. First Rise

   Cover the bowl with plastic wrap and let the dough rest at room temperature for about 25 minutes, or until it looks slightly puffed.

   Time: PT25M

5. Portion and Chill

   Divide the dough into two 7‑ounce (≈200 g) balls, lightly oil each ball, place them in oiled containers, cover, and refrigerate for at least 1 hour or up to overnight for cold fermentation.

   Time: PT2H

6. Prepare Tomato Sauce

   Drain the 14 oz canned crushed tomatoes, reserving the liquid. Blend the tomatoes with an immersion blender until smooth, add a pinch of salt, and set aside.

   Time: PT5M

7. Shred Cheese

   Shred the mild white cheddar and low‑moisture mozzarella yourself; measure 3/4 cup of each (about 85 g).

   Time: PT5M

8. Grease the Pans

   Melt 3 tbsp butter, mix with 3 tbsp olive oil, and brush the mixture all over the interior of each 10‑inch bar pizza pan, making sure to coat the sides.

   Time: PT2M

9. Stretch the Dough

   Remove dough balls from the fridge, let sit 20 minutes at room temperature, then press each ball into its pan, stretching to the edges. If the dough resists, let it rest another 10 minutes and try again.

   Time: PT30M

10. Dock the Dough

    Using a fork or dough docker, poke holes across the surface of each stretched dough to prevent bubbling.

    Time: PT2M

11. Add Sauce and Toppings

    Spread half of the blended tomato sauce to the edge of each pan, sprinkle a pinch of Sicilian oregano, then evenly distribute the shredded cheese. Add pepperoni slices on one pizza if desired.

    Time: PT5M

12. Bake

    Preheat the oven to 500°F (260°C). Place the pans on the lowest rack and bake for 8 minutes, then check the bottom. Continue baking for another 7‑10 minutes until the crust is deep golden‑brown and the cheese is bubbling.

    Time: PT15M

    Temperature: 500°F

13. Rest and Slice

    Remove the pizzas, transfer to a wire rack for 2 minutes to retain crispness, then cut into quarters with a sharp knife.

    Time: PT4M

14. Clean Up

    Wash all bowls, pans, utensils, and wipe the oven racks.

    Time: PT15M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

130 g

Fat

55 g

Fiber

8 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Fine Sea Salt: Table Salt (use ¾ tsp)
• Instead of Instant Dry Yeast: Active Dry Yeast (proof first)
• Instead of Olive Oil: Vegetable Oil
• Instead of Canned Crushed Tomatoes: San Marzano whole peeled tomatoes, crushed
• Instead of Sicilian Oregano: Dried Italian Oregano
• Instead of Mild White Cheddar: Sharp Cheddar
• Instead of Low‑Moisture Whole Milk Mozzarella: Part‑Skim Mozzarella
• Instead of Pepperoni Slices: Spicy Salami, Turkey Pepperoni
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil (for pan): Vegetable Oil

Equipment Needed

• Mixing Bowl
• Kitchen Scale (optional)
• Hand Mixer or Stand Mixer (optional)
• Immersion Blender (optional)
• Plastic Wrap
• 10‑inch Bar Pizza Pan
• Oven
• Wire Rack
• Sharp Knife
• Measuring Cups
• Measuring Spoons
• Spoon
• Dough Docker (optional) (optional)

Critical Steps — Do Not Skip

• Kneading the dough to develop gluten
• Cold fermentation (refrigeration) for flavor
• Pressing the dough evenly into the pan
• Docking the dough to prevent bubbling
• Baking at very high heat (500°F) for a crisp bottom

Chef Tips from the Video

• Use instant yeast – it can be mixed directly into the flour without proofing.
• Cold water and a cold rise produce a chewier, more flavorful crust.
• Freshly shredded cheese melts uniformly and prevents a rubbery texture.
• Butter in the pan creates a caramelized edge that mimics a steel‑cooked pizza.

Troubleshooting

Storage

Refrigerator: Unbaked dough balls keep 3‑4 days; baked pizza stores 2 days in an airtight container.

Freezer: Wrap dough balls tightly and freeze up to 1 month; thaw overnight in fridge before use.

Room temperature: Do not store pizza at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate for a deeper flavor.
• Blend and season the tomato sauce up to 24 hours ahead; store in a sealed container.
• Shred cheese and keep it in a zip‑top bag in the fridge for up to 3 days.

Frequently Asked Questions