So, I’m a bit famous for this pizza. Not really, but I do make it a lot. It’s probably one of the most requested meals by my sons. I wish I could claim the brilliant recipe, but like most of my recipes it is truly someone else’s. In this case, the recipe comes from my favorite cookbook author, Ina Garten, better know as the Barefoot Contessa. I modify only a bit of the recipe, so I’ve included her original linked HERE.
Barefoot Contessa/Kat Pizza Mashup
- 2 packets of yeast
- 1 1/4 cups of warm (not hot!) water
- 3 tablespoons olive oil
- 1 tablespoon honey
Gently stir the above items just for a few seconds in the bowl. Let sit for five minutes. The yeast should dissolve and get a bit bubbly. If it doesn’t, your yeast is too old or your water was too hot. Once it is bubbly, lightly stir again, then continue.
- 3 cups of all-purpose flour (I use King Arthur flour)
Start mixing the flour into the yeast mixture. I do this entire recipe, starting with the yeast mixture, in a Kitchen Aid stand mixer with the dough hook and I love it.
- Add two teaspoons salt (I use coarse ground Kosher salt)
- Add a final cup of flour
You need to add the items in this order. No idea why. I always add the three cups of flour, get it started, then the salt, then the last cup. Then you’re supposed to knead it for ten minutes. I do that in the mixer with the dough hook on a speed of 2 or 3. Just let it roll for ten minutes and do its thing.
After it mixes, it needs to rise. Garten says to let it rise for 30 minutes in a bowl covered with a towel. I do whatever works with my schedule. Sometimes it’s 30 minutes, sometimes its two hours. I will say that I’ve made this recipe before, used 1/2 of the dough, and put the other half in a zip lock bag and tossed it in the fridge. I’ve then taken it out and let it come to room temperature and the pizza is even better than if I make it that day. I’ve let it sit in the fridge for up to a week.
Once your dough has risen, you’re good to go. I cook my pizza in a 500 degrees preheated oven. I use pizza stones from Pampered Chef. Typically I toss my stones in a cold oven, then turn it on to preheat about 30 minutes before I want to cook it.
In Ina’s recipe I think she uses this recipe for six smaller pizzas. I typically use this recipe for two large pizzas or three medium ones. Much more, your crust will be super thin.
As for making the pizza, I roll out the dough and put it on the hot stones, sometimes sprinkled with cornmeal. I brush the dough with olive oil, then put canned pizza sauce on it. Typically one can of sauce is enough for 2-3 large pizzas. We go light on the sauce. Since it’s summer, I have made my own pizza sauce a lot lately. I use the recipe HERE.
Toppings are up to you. We do typical pepperoni and cheese, but a favorite is caramelized onions, goat cheese, and prosciutto. So many options.
I will say, if you are using fresh mozzarella cheese (like in the picture), put the sauce down, then the fresh cheese, then the regular cheese, then any toppings. For some reason, that order works best.
Enjoy!
