Homemade Pizza

123 mins
Serves 1
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Directions

  1. 1Start with the yeast to get it hydrated and then drop in your oil.
  2. 2Start with the yeast to get it hydrated and then drop in your oil.
  3. 3Start with the yeast to get it hydrated and then drop in your oil.
  4. 4Add a few scoops of flour to introduce it.
  5. 5Add a few scoops of flour to introduce it.
  6. 6Add a few scoops of flour to introduce it.
  7. 7Drop in that honey or sugar and add more scoops of flour.
  8. 8Drop in that honey or sugar and add more scoops of flour.
  9. 9Drop in that honey or sugar and add more scoops of flour.
  10. 10Mix until mostly incorporated.
  11. 11Mix until mostly incorporated.
  12. 12Mix until mostly incorporated.
  13. 13Throw in the rest of the flour and then add the salt.
  14. 14Throw in the rest of the flour and then add the salt.
  15. 15Throw in the rest of the flour and then add the salt.
  16. 16Mix until it comes together.
  17. 17Mix until it comes together.
  18. 18Mix until it comes together.
  19. 19Grease up a large bowl and place the dough in it.
  20. 20Grease up a large bowl and place the dough in it.
  21. 21Grease up a large bowl and place the dough in it.
  22. 22Remove the hook and take the dough out of the mixer.
  23. 23Remove the hook and take the dough out of the mixer.
  24. 24Remove the hook and take the dough out of the mixer.
  25. 25Put the dough in a container and place it in the fridge for at least 12 hours.
  26. 26Put the dough in a container and place it in the fridge for at least 12 hours.
  27. 27Put the dough in a container and place it in the fridge for at least 12 hours.
  28. 28After bulk fermenting, cut it up into 9.5 ounce dough balls, shape them out and drop them into containers.
  29. 29After bulk fermenting, cut it up into 9.5 ounce dough balls, shape them out and drop them into containers.
  30. 30After bulk fermenting, cut it up into 9.5 ounce dough balls, shape them out and drop them into containers.
  31. 31After a couple of more days of fermenting in the fridge, slice the pepperoni.
  32. 32After a couple of more days of fermenting in the fridge, slice the pepperoni.
  33. 33After a couple of more days of fermenting in the fridge, slice the pepperoni.
  34. 34Top the dough with homemade pizza sauce, freshly grated mozzarella, hand cut pepperoni and bacon pieces.
  35. 35Top the dough with homemade pizza sauce, freshly grated mozzarella, hand cut pepperoni and bacon pieces.
  36. 36Top the dough with homemade pizza sauce, freshly grated mozzarella, hand cut pepperoni and bacon pieces.
  37. 37Bake the pizza.
  38. 38Bake the pizza.
  39. 39Bake the pizza.

Ingredients

  • 1 yeast
  • 1 yeast
  • 1 yeast
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 4 scoops flour
  • 4 scoops flour
  • 4 scoops flour
  • 1 tablespoon honey or sugar
  • 1 tablespoon honey or sugar
  • 1 tablespoon honey or sugar
  • 6 scoops flour
  • 6 scoops flour
  • 6 scoops flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 9.5 ounces pizza dough
  • 9.5 ounces pizza dough
  • 9.5 ounces pizza dough
  • 1 stick pepperoni
  • 1 stick pepperoni
  • 1 stick pepperoni
  • 1 bowl mozzarella cheese
  • 1 bowl mozzarella cheese
  • 1 bowl mozzarella cheese
  • 1 handful bacon pieces
  • 1 handful bacon pieces
  • 1 handful bacon pieces
  • 1 bowl pizza sauce
  • 1 bowl pizza sauce
  • 1 bowl pizza sauce

Equipment

KitchenAid Professional 600 stand mixerlarge bowlcontainerknifescalepizza peelpizza oven