Making real pizzeria style pizza at home has always been very tough to do. The reason has been it’s not possible to get a home oven to the same temperature as a commercial pizza oven, but that doesn’t matter. I recently attended a pizza-making class with some friends at OneSpeed Pizza restaurant in Sacramento and learned how to make great pizza at home. One thing we were taught, was how to make their incredible pizza dough. The owner/chef, Rick Mahan, changed his recipe slightly with the addition of olive oil so the crust would cook properly and become crisp at a lower temperature. The dough recipe and cooking techniques below are from that class. I did not post Rick’s pizza sauce recipe because I didn’t want to give out all of his secrets.It’s really worth it to take his class. You learn so much more than just his recipes. Read the complete story on the class.
I tried this recipe at home and it turned out every bit as good as Rick promised.
Homemade Pizza
Print recipeIngredients
- 4 1/2 Cups Unbleached All Purpose Flour
- 2 Teaspoons Salt
- 1 Teaspoon Instant Dry Yeast
- 1 3/4 Cups Cold Water
- 1 Tablespoon Olive Oil
- 1/4 Cup Pizza Sauce (see recipe below)
- 1/4 Pound Fresh Mozzarella (per pizza)
- Your favorite toppings
Directions
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Add water and olive oil to large mixing bowl. In a separate bowl combine the dry ingredients and mix together. Add the dry ingredients to the water and oil. Mix by hand or spoon for 3 minutes, dipping hand or spoon in cool water as needed to avoid sticking. Let dough rest for a few minutes and then continue to mix for another 3-4 minutes. |  |
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Place dough in a lightly oiled bowl, brush top and sides lightly with olive oil, cover with plastic wrap and refrigerate 24-36 hours. |  |
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Remove the dough from the refrigerator and divide into 4 equal pieces, round each piece into a ball and cover with plastic wrap. Allow dough balls to come to room temperature, about 2 hours. |  |
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Stretch the dough by hand and allow the weight of the dough to continue to stretch it into a circle. |  |
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Place dough on a floured pizza peel. Make sure there is enough flour so the pizza will slide off. |  |
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Add about 1/2 cup of the pizza sauce. |  |
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Add toppings. |  |
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Add about 4 ounces fresh mozzarella cheese. |  |
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Slide pizza on to pizza stone in a 500 degree preheated oven. Allow Pizza stone to heat up for at least 30 minutes. |  |
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Cook pizza about 10 to 12 minutes. |  |
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Remove pizza from oven and serve. |  |
Pizza Sauce
Ingredients
- 1 Can (28 ounces) Italian Whole Peeled Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Grated Parmesan
- 1 Tablespoon Sugar
- 1 Teaspoon Dried Oregano (or 1 tablespoon fresh oregano)
- 1 Teaspoon Dried Basil (or 1 tablespoon fresh basil)
- 1 Teaspoon Lemon Juice (fresh squeezed)
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Note
Using fresh herbs is so much better then the dried ones.
Directions
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Crush whole tomatoes and mix all ingredients together. For best results allow sauce to sit for at least 4 hours. |  |
So, does the yeast go in with the dry ingredients? Or with the water?
The yeast goes in with the dry ingredients.
Love these pizzas. Ron made them for us one evening recently when we were visiting. He made four or five different kinds, including the potato pizza, a veggie pizza a barbequed chicken pizza. They were all fantastic. I don’t know which I liked best because they all were sooooo good. Thank you!
This looks delicious. I have always wanted to make homemade pizza at home, but every time I find a good recipe there are so many ingredients! I’m so glad I found your website. I can’t wait to make this!
I am glad you found it too. Enjoy!!!
Hi Ron, Can I ask something? I made the recipe, and it was delicious! I only had one issue, however I made one large pizza. I figured seperating the dough was something you did to help it rise. Now I’m wondering, did you intend for the recipe to make four pizzas? I’m going to make it again since it was so good, but I would like to know. Thanks!
This recipe does makes 4 pizza crusts, I divide the dough into 4 equal pieces. Each crust will be between 10 and 12 inches. I am so glad you enjoyed this pizza, it is one of my favorite pizza dough recipes.