Stuff You’ll Need
For the Dough
- Vegetable oil spray
- ¾ cup (170 grams) ice water
- 1 tablespoon extra-virgin olive oil
- 1⅔ cups (9⅛ ounces / 259 grams) bread flour
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon sugar
- 1 teaspoon table salt
For the Pizzas
- Vegetable oil spray
- All-purpose flour (for sprinkling on counter)
- 1 can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, peeled
- ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 1 cup shredded mozzarella cheese (113 grams)
- ¼ cup grated Parmesan cheese (14 grams)
Stuff to Know Before Cooking
You can substitute 1 pound of store-bought pizza dough for the homemade version. If using store-bought dough, bring it to room temperature before starting.
To speed up the process, place the cold dough in a sealed zipper-lock bag, submerge it in a bowl of hot water, and squeeze it a few times until it warms to room temperature, about 15 minutes.
You can also use ½ cup of store-bought pizza sauce if preferred.
Make the Dough
Lightly spray a large bowl with vegetable oil spray and set aside. In a measuring cup, combine the water and oil.
In a food processor, add flour, yeast, and sugar. Pulse about five times to combine. With the processor running, slowly pour in the water mixture and process until the dough comes together, about 30 seconds. Let sit for 10 minutes.
Sprinkle salt over the dough and process for another minute. Lightly spray your hands and the counter with oil, transfer the dough to the counter, knead for 30 seconds, and shape into a smooth ball.
Place in the greased bowl, cover with plastic wrap, and let rise until doubled in size, 1 to 1½ hours.
Prepare the Sauce
Drain the canned tomatoes in a colander, shaking off excess liquid. In a food processor, blend the tomatoes with garlic, vinegar, oregano, pepper, oil, and salt until smooth, about 30 seconds.
Transfer to a bowl and set aside ½ cup for the pizzas. Store any extra in the fridge for up to 2 days.
Shape the Dough
Adjust oven rack to the lowest position and preheat to 450°F. Spray two rimmed baking sheets with oil.
Transfer the room-temperature dough to a clean counter. Divide into four equal pieces and pat each into a 3½-inch circle. Cover with lightly oiled plastic wrap and let rise until slightly puffy, about 15 minutes.
Assemble the Pizzas
Lightly flour the counter. Take one piece of dough, coat it in flour, and roll into a 7-inch circle, rotating as needed. Transfer to a greased baking sheet and repeat with a second piece.
Top each with 1 to 2 tablespoons of sauce, spreading evenly and leaving a ¼-inch border. Sprinkle with mozzarella and Parmesan, then add toppings as desired.
Bake and Finish
Bake until edges are browned and cheese is bubbling, 10 to 12 minutes. While the first batch bakes, shape and top the remaining pizzas on a second greased baking sheet.
Remove the first batch and let cool for 5 minutes. Bake the second batch for 10 to 12 minutes.
Personal Pan Pizzas
Ingredients
For the Dough
- Vegetable oil spray
- ¾ cup 170 grams ice water
- 1 tablespoon extra-virgin olive oil
- 1⅔ cups 9⅛ ounces / 259 grams bread flour
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon sugar
- 1 teaspoon table salt
For the Pizzas
- Vegetable oil spray
- All-purpose flour for sprinkling on counter
- 1 can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove peeled
- ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 1 cup shredded mozzarella cheese 113 grams
- ¼ cup grated Parmesan cheese 14 grams
Instructions
- Mix dough ingredients in food processor. Let rest 10 minutes. Add salt and process again. Knead and let rise 1 to 1½ hours.
- Blend sauce ingredients. Reserve ½ cup.
- Divide dough into four, pat into circles. Let rise 15 minutes.
- Roll two pieces into 7-inch rounds. Top with sauce, mozzarella, Parmesan, and desired toppings.
- Bake at 450°F for 10 to 12 minutes. Cool 5 minutes. Repeat with remaining dough.
