Making Gourmet Pizza at Home
It’s football season! And pizza and hot wings are the go-to foods for fans! Now you don’t have to get take-out. Cooking instructor Anna Harris is showing us how to make Gourmet Pizza at home. You’ll really impress your friends and family!
- Downtown Cooking School
- 6 West G.E. Patterson Ave.
- Suite 103
- (901) 255-2562
Whole Wheat Pizza Dough
2 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
2 cups whole wheat flour
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
- Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
- Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
- Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
- Remove pizza dough on the day you plan to use it 2 hours before making the pizza. Set it on the counter, dust it with flour, press into a flat disk, spray with oil and cover with plastic wrap. Let it sit for 2 hours.
- Preheat oven to highest temp 500-800 F 45 minutes before you plan to bake pizza
- Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hand in flour and lift 1 piece of dough by getting under it with a pastry scraper. Stretch dough on with hands by lifting and turning letting it expand with each turn. Lay on Pan or pizza peel that has been dusted with semolina flour or cornmeal
- Put your topping on and slide pan in over or pizza onto stone. Bake 10-15 minutes