Tuesday, May 25, 2010

10 Secrets for making Pizzeria Quality Pizza at Home

ButterYum's Pizzeria PizzaI know, I know... you can't make pizzeria quality pizzas in your humble home oven, right?

Wrong.  You can!!


The best pizza at home, ButterYumLook, no soggy bottom crust here. Oh yeah baby!

You want to make some, don't you? Uh huh, you know you do.
Okay, wipe the drool off your keyboard and pay attention. I'm going to share some of my pizza making secrets with you.

You can thank me later :).


Using a pizza stone, ButterYumSecret #1
Start by placing a baking stone on the 2nd lowest rack position in your oven and preheat it at 475F for an entire hour. I know that sounds like a long time, but trust me, you won't be disappointed when you bite into that crisp bottom crust.

A note on baking stones, aka pizza stones - this particular one is sold by Pampered Chef, but they're available online (see link above), in kitchenware stores, in department stores, and sometimes in grocery stores. They start off very light in color and darken with use. The darker they get, the more "seasoned" they become; developing a non-stick patina - like a cast iron pan. These stones are great for baking bread and cookies too. I highly recommend one for every kitchen.


How to make the best pizza at home, ButterYumSecret #2
I take my blob of risen pizza dough (recipe below) and press it into a 12-inch circle on a piece of parchment paper. This eliminates the need for cornmeal or flour on the bottom of your crust (which I find very icky).

Secret #3
Use a pizza peel to easily transfer the wet, sticky dough to the searing hot baking stone. To easily remove the crust from the oven, just grab a corner of the parchment and pull off the oven shelf, back onto your peel.



Secret #4
I "dock" my dough to keep from developing big air bubbles during the baking process. I use a fork to do this - poking holes all over the portion of the dough that will hold the toppings.


Prebaked Pizza Dough, ButterYumSecret #5
I prebake the naked crust for 7-10 minutes. Note how the undocked edges rose during baking, while the docked center did not.

Secret #6
I brush the edges of the crust with olive oil (I love Boyajian Garlic Oil).


Making pizza at home, ButterYumAdd your favorite jarred or homemade San Marzano Tomato Sauce and toppings. You'll add whichever toppings you like, but I'm a purist - plain ole cheese pizza for me. I do, however, have to doctor it a little bit to mimic the nyc pizzeria pies of my childhood (which just so happens to be my next secret).


NYC Style Pizza at Home, ButterYumSecret #7
I sprinkle a good healthy dose of dried oregano on top of that cheese. Again, trust me, this takes the pizza to an entirely new level. Now back into the 475F oven for another 7-10 minutes.


The Best Pizza Pie, ButterYumSecret #8
Oops, I forgot to get a picture of this step, but when you take your finished pizza out of the oven, brush the edges with a little more olive oil and a light sprinkling of garlic salt. In this particular case, I used garlic flavored olive oil and a sprinkling of Jane's Crazy Mixed Up Salt (great stuff). Don't worry, the crust will absorb the oil so your fingers won't get too greasy, and it helps to keep the edges from being too dry.


How-To Pepperoni Pizza, ButterYumHubby and the kids are pepperoni pizza fans. If hubby had his way, there would be 2 or 3 times more pepperoni on this pizza.
;)


The Best Pizza Cutter, ButterYumSecret #9
A while back I shared a tip about cutting brownies - you remember, use a plastic knife because the brownies won't stick to it? Same theory applies here - this Oxo Pizza Cutter is designed for non-stick bakeware, but an added bonus is the fact that melted cheese doesn't stick to the wheel.  Nothing worse than using a cutter that pulls all the stringy melted cheese off your pizza, so I purchased this cutter the second I saw it at the store. It works perfectly and leaves all that wonderful cheese in place.


Pizza on Parchment, ButterYumSecret #10
(last one)
If you don't have a pizza peel to transfer your pizza to and from the oven, you can use a flat cookie sheet or an upside down sheet pan like the one I used above.  A splatter screen works well too.



I hope you'll give try some of my secrets the next time you make homemade pizza. Enjoy!


ButterYum's Pizza Dough
makes one 12-inch pie

1 1/2 cups all purpose flour
1 teaspoons dry active yeast
1/2 teaspoon salt
1 tablespoons granulated sugar
1 tablespoons olive oil
1/2 cup plus 1 tablespoons tepid water, if using a bread machine to make the dough (use 110-115F water if using a stand mixer)

To make dough in a bread machine:
Add the ingredients to your bread machine following your manufacture's instructions. Mine says to add the water first, then olive oil, half of the flour, sugar, salt, remaining flour, and finally the yeast. Set the machine for the Pizza Dough cycle (about an hour in my machine).

To make dough in a stand mixer:
Heat water to between 110-115F; add sugar, and yeast. Proof yeast mixture for 5 minutes. Put dry ingredient into mixer fitted with a dough hook; add yeast mixture and olive oil. Mix on low until ingredients are moistened. Increase to speed 2 and knead for 5 -10 minutes.

To make dough in a food processor:
Add dry ingredients, yeast mixture, and olive oil to the work bowl fitted with either the dough blade or metal chopping blade. Mix until a ball forms, turn out onto a floured work surface and knead for 5 -10 minutes.

To make dough by hand:
Combine ingredients in a bowl until a ball forms, turn out onto a floured work surface and knead for 10-15 minutes.

To let dough rise: (this is a good time to preheat your oven to 475F) Place dough in a large oiled bowl and allow it to double in size; 30-60 minutes. Place risen dough onto parchment paper and press it into a 12-inch circle. Dock dough with fork. Prebake 7-10 minutes. Brush edges with oil; add toppings. Return to oven to bake an additional 7-10 minutes. Remove from oven and brush edges with oil again; sprinkle with garlic salt (lightly).

Notes:
You can substitute garlic oil/salt for olive oil/garlic salt.

My 2-pound bread machine can make a quadruple batch of dough. Alternately, my stand mixer can make consecutive double batches.

The unbaked dough will stick nicely to the parchment, but the prebaked dough might slide off, in which case you don't really need it anymore, so don't worry about it.

Enjoy!





102 comments:

  1. Love this post! Can't wait to try these secrets at home! Thanks for sharing all these wonderful tips.

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  2. Butter yum...you are awesome!! I have always wanted to make good home made pizza!! I'll be trying this recipe soon!!!
    Rene

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  3. well I consider myself an experienced home pizza baker and I learned a few things here. I'm going to try your pre-baking method for cheese pizza - ever since I got my new oven the cheese gets too brown for the kids by the time the bottom is crispy. . . not a problem with fancier pizza's with lots of toppings though.
    Also, the pizza wheel that doesn't pull the cheese. . . I see that in my future. I use Artisan Bread in Five semolina dough for my crust and it's great and easy btw.

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  4. Ohhhh how I LOVE to make homemade pizza...and I LOVE my pizza stone. Will need to try your other tips (olive oil, parchment paper) and your crust. I cheat and use rhodes bread dough:) And it sounds like my husband and your husband would get along great...more pepperoni!

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  5. Oh... I will be trying this very soon

    I have one of those Pampered Chef stones-- I have 3 of them (yes, I went overboard).

    I am craving pizza right now.

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  6. My kids LOVE our pizza nights- and I always have to double or tiple the recipe. Everyone wants something different- YUM!!
    xoxo Pattie

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  7. Wow! Great recipe! I LOVE your site! Your recipes are literally a work of art - gorgeous!!! So glad I stopped by!! I'll be back!

    Courtney
    http://www.womenlivingwell-courtney.blogspot.com

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  8. Thanks for all the great tips!! Your pizza sure looks good :)

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  9. Ooooh, I've made many pizzas but never thought to use the parchment paper to get the pizza off the peel. I was using semolina and not happy with it! Thanks for the tip!

    That's a great-looking pizza! I'm sure it's very yummy!

    Jaime @ Like a Bubbling Brook

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  10. That looks like a great pizza! Thanks for the recipe, and for stopping by my blog! :)

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  11. These "tips" sound great. More like a pizza tutorial! I will try it. Do you think all pizza stones are created equal or are some better than others? I have one but I'm not crazy about it.

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  12. I had to do a double take at the pictures at the top. I actually said Out Loud, "wait, that's homemade pizza?!" Wow. It looks chewy and authentic....just like a pizzaria. I am completely impressed. I am bookmarking these tips for future use.

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  13. Great tips, thanks for sharing! Your pizza looks delicious.

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  14. thanks for those tips!! that pizza looks delicious.

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  15. It looks amazing. We love homemade pizza in our house a lot. I might have to try all of your secrets:)

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  16. I just made pizza for lunch today. These are such good tips. I am currently needing a new pizza stone, so your info is so timely. Your pizza certainly LOOKS lovely ;) and no doubt it's just as delish. Thanks for the great photos that really showed us how to make a great pizzeria quality pizza!

    ~ Loved having you stop by Come Have a Peace today ;)

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  17. I actually just had pizza for dinner tonight. I don't have a pizza stone, I need to get one. Your pizza looks delicious.

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  18. Love this tutorial! I enjoy making homemade pizza...I'll have to try some of these tips. :)
    Thanks for dropping by my blog today! :)
    ~Alicia

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  19. i am so making this this weekend! my kids LOVE pizza making together and your photos are just plain irresistible! well done! (and wipe the drool off the keyboard...lol i'm wiping, i'm wiping! :))

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  20. Thank you f or sharing and for the photo tutorial!! I've been wanting to make pizza but i hate the soggy crust which i did try before. I didn't now it is possible to prebake it!

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  21. A pizza stone really makes all the difference in the world, doesn't it?

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  22. Pizza is one of the three things I must have on a weekly basis. I am so gonna try this!!! I'm so excited! It looks delicious!!!

    Now, if you come up with a fabulous white cheese dip recipe, you might just be my new best friend. HA!

    So glad you stopped by my blog!! Even more glad I stopped by yours!

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  23. Great hints! I can't believe you need to heat the pizza stone for an entire hour!? Can't wait to try it!

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  24. WOW WOW WOW - you are just what I was looking for. I am CONSTANTLY trying to get better at making homemade pizza. I have that same pizza stone and I will absolutely be trying your method. AMAZING! Thank you so much for sharing this. I also can't wait to try your pizza crust. Thanks for stopping by my blog as well.

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  25. Thanks for sharing your secrets! This looks so nummy! I will be trying it! :)
    P.S. Thanks for visiting my blog too! :)

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  26. I do almost the exact same thing at home. I just don't prebake the crust. It turns out better than the pizza place. We quit going out for pizza!

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  27. what a great post. I learned some new tricks and now I need to make some homemade pizza.

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  28. Pizza stones are great aren't they? I will have to try the prebaking method.

    And the plastic pizza cutter-brilliant! I knew the brownie trick--that is great!

    Thanks too, for stopping by my blog. I love getting new visitors!

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  29. oh ButterYum, I was just thinking about trying my hand at homemade pizza again. The first attempt: cardboard crust. I am so looking forward to putting your tips to use! Thank you for sharing!

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  30. Oh, man, do I need this. I HAVE a pizza stone, but I haven't used it yet. It's the crust. I can never find a recipe for crust that sounds right to me.

    Until now. My stone's going to get a workout now. THANKS!

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  31. I have never tried to make my own pizza. Yours looks absolutely delicious! It's very good for my diet that I'm probably way too lazy to do it!

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  32. I love this post! I am always looking for more tips on making pizza at home. I'm going to try docking and pre-baking as well as dousing the crust in olive oil and garlic salt.

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  33. Thanks so much for stopping by my little blog! Love yours. Can't wait to look around. I have been looking for some good tips on making pizza, mine is always soggy. I am going to try your suggestions.

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  34. Great tips, P.! I look forward to incorporating these on pizza night.

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  35. Thanks for the pizza making tips. Prebaking the crust is a great idea and will probably eliminate the sometimes soggy bottom crust. And docking...makes sense. Terrific post...thanks.

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  36. Okay Butter Yum
    This Cottage Sister is going to give this recipe a whirl! One question, do you place the dough which is on the parchment on top of the stone? Our Friday night pizza is dependent on your answer!LOL No pressure here. P.S. Love the blog!
    Jill@CottageSisters

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  37. These are fabulous tips!! We are planning pizza night this week. I will use these! Thanks.

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  38. thought I knew the secrets but I learned a few new ones. Thanks for the tips and beautiful pictures,recipe.

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  39. Hi Jill, Thanks for visiting my pizza post. Yes, I cook the dough right on the parchment (place them right onto the preheated stone). The unbaked dough will stick to the parchment, but the prebaked crust sometimes slides off the parchment, in which case you don't really need it anymore.

    I hope that made sense. Let me know if not.

    :)
    ButterYum

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  40. You made amazing pizza in my kitchen! I love you. Now, I just have to find it.... Did you stick it in the fridge?

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  41. I am your newest follower. Your blog is amazing!! Thanks for swinging by mine!! I am making Toffee Mocha Crunch ice cream tonight!! We have the same ice cream maker.

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  42. Your pictures totally make me want to change tonights menu! They are awesome! Great tips, thanks!

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  43. Your first pictures is so yummylisious that I keep trying to grap the piece off the screen!

    I have made pasta from scratch, can you believe that I'm intimidated by making pizza dough from scratch?... well NOT ANY MORE!

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  44. Great tips and the pizza looks amazing. I always add a bit of oregano to the sauce -- it really does enhance the flavor a great deal. And, are you a NY girl too? I am originally from NY and miss the pizza there so much!

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  45. What happened to tip #4? ;) Those are awesome tips! I will definitely try them the next time I'm cooking up a pizza. Just a quick question, how do you care for your pizza stone? I'm assuming since you use parchment, that you don't need to do much of anything. Is that right?

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  46. Great tips, I'm going to try some of them out.

    I just read an article about pizza dough that says to let the dough rise for at least 24 hours. Here's the link for you in case you'd like to check it out:

    http://www.nytimes.com/2010/05/19/dining/19pizza.html?ref=dining

    Pizza is the best!!

    Kelly @ DesignTies

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  47. These are phenomenal tips, BYum! I wasn't aware of any of them, especially the garlic oil & use of Jane's Crazy Mixed Up Salt. We have that on hand & love it on steamed sugar snap peas as a snack.

    I remember the wonderful homemade pizza my godmother used to make for us & have tried to duplicate it many times. It tasted EXACTLY like what we ate in Italy. I think yours will be a perfect match. Can't wait to try it...thank you very much.

    I adore your photography, BTW. You are an inspiration.

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  48. Wow! It looks utterly perfect! Dang! I wish it wasn't so close to supper time because now this is all what I want!

    Love your tips.

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  49. Hello!

    ahhh...pizza...one of my favouite things to make and eat!

    this is a good post!
    i come from a long line of pizzerias in my family...worked for years myself in the shops...and make my own pizza dough !

    favourite toppings?
    zucchini and ricotta...
    with a medley of fried onion, mushrooms, and garlic!

    sprinkle with parmesean cheese...and voila!


    yum!!!!

    thanks for sharing this post...and I like the way to speak to your readers!

    well done!

    ciao bella
    thanks for stopping in!

    creative carmelina

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  50. and once again...great photos....

    ciao!

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  51. Unbelievable! So the stone is really important, huh :)

    Thanks for the visit, you've got a great blog.

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  52. Read and learn...I never knew there was such a thing as a plastic pizza cutting wheel. Now I know. Thanks for a very instructive post. I'm hungry...

    Kathleen

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  53. Patricia,

    Just wanted you to know I followed your steps tonight with my pizza crust and it was delish! I plan to link back to your tips next week if that's ok with you. Have a nice weekend!

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  54. Yummy! I love homemade pizzas! Once you have a fire hot stone, how do you get the crust on without burning yourself? Thanks for linking with Tuesday Tastes - you may have forgotten to link back, make sure you do if you get a chance so that your yummy recipe isn't disqualified from the People's Choice Award! I am so happy to have you! People's Choice polls are open - head over and vote for your favorite when you have a chance!

    Happy Day,
    Jasey @ Crazy Dasiy
    http://crazyjayzplace.blogspot.com/2010/05/tuesday-tastes-9.html

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  55. Butter Yum, Tuesday Tastes has a People's Choice Award that goes with it. After the linky closes, polls open and votes are cast for everyone's favorite. Those who aren't linked up, run the risk of being deleted and/or disqualified from the contest. The winner is awarded a special award button and an exclusive printable recipe kit. Thanks for linking up! Hope to see you next week!

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  56. Oh,yes - Happy Day to you!
    ~ Jasey @ Crazy Daisy

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  57. Looks good! I use corn meal on my stone so it doesn't stick.
    If you have another stone put it on the shelf above it..makes it more like a pizza oven..
    Have you ever sprinkled Panko on the edges?..really good , nice flavor and crunchy. There's place here in NY that does that!
    I will look for that cutter..thanks for all the tips!

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  58. Hi Kathleen - Ooh, I'm definitely going to try your idea. Thanks for sharing them!

    :)
    ButterYum

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  59. Your right about this!~ Great tips. BIL's own a pizza/sub restaurant and we always turned the ovens on an hour before we cooked. You can recreate that with baking stone. I have one of those too. The crust is the hardest thing to recreate, but this should do it! I haven't ever tried heating up the stone that long. Seems like a no-brainer, but I just never thought of it.:) Thanks!

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  60. You know what they say about Great Minds, etc. This is almost exactly what I do! Except No. 10. I have not see that pizza cutter. Usually I use a huge knife so that I am cutting straight down, not running a blade across it.

    It looks mouthwatering, and now I am hungry!

    Scribbler

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  61. Greetings to you Scribbler - Welcome! Great minds indeed!

    I hope to see you again soon.

    :)
    ButterYum

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  62. Wonderful. I am digging out the pizza stone. I had never heard of "docking". Thanks for sharing all this information.

    Carol

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  63. Thanks for all your secrets! The pizza looks delicious. I will find out more secrets as I am signed up for a pizza class in Italy next month! Can't wait. Thanks for sharing today!

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  64. Oh do you happen to have an extra plate?

    I hope you'll stop by and see my video for a French Macaroon video. There are bloopers. :)

    I am also hosting a giveaway for a French Basketeer tote.

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  65. Looks delicious! I will have to try it out! Already have a pizza stone which I use for everything .... cookies, biscuits, pizza, etc.

    Have a happy weekend!

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  66. I am preheating my oven right now with the pizza stone. My pizzas are always disasters, so I took notes!!!

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  67. Great tips! Thanks for sharing!

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  68. I had to pick my chin off the keyboard, Mercy sakes. You sure know how to do a pizza just right. I have always heated my pizza stone but not that long or that high of heat. I will try this the next time, our crust on the bottom really never got crispy. I bet it will this time. We seem to have the same granite counter tops.

    Have a wonderful day and Memorial Day.

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  69. Your tips made my pizza a success. The parchment paper tip is genius. I put a link to this post on my NanCooks blog. Everybody needs to read these tips!

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  70. That looks so, so good! We live in the NYC area, so we can get good pizza locally. We like the pizza I bake, but it's much different from what we can buy. Thank you for the tips!

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  71. Easy and Delicious Homemade Pizza Recipe!
    www.associatedcontent.com/article/5443424/easy_and_delicious_homemade_pizza_recipe.html

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  72. What a wonderfully informative and mouth-watering post! I love my pizza stone!!

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  73. Pizza is one thing that makes me realize how much I miss since I had to go gluten free two years ago. I love pizza! I have purchased a gluten free pizza crust mix to try, but I'm sure it just won't be the same as "real" pizza. Your pictures look so delicious!

    Thanks for your comment on my front door painting post!

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  74. Another amazing recipe! Thank you so much for sharing.

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  75. I tried this tonight and my hubby and I ate the whole pizza by ourselves! Very good! Next time I'll make my crust a little thicker than I did, but I'm sticking with your recipe. :D

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  76. Thank you a hundred times for this recipe and these tips. I made your dough tonight and used all of your tips and it was *amazing* to say the least. And I have tried dozens of doughs over the last two years trying to find the perfect one and this IS IT! My husband LOVED it which is my test. I doubled the recipe and have one dough in the fridge to use so I may make more tomorrow.
    Thank you again!

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  77. Oh Yea! I'm so glad you and your husband liked it. You just made my night!

    :)
    ButterYum

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  78. Patricia - I found your blog recently and as a fellow over 40 cooking enthusiast, I commend your spirit. My main claim to kitchen endeavours has been baking all of our breads for 30+ years from scratch and creating new favorite recipes for our house. Oh and I'm the husband and household chef.

    While I agree that a very hot pizza stone works wonders, many of the best pizza places actually cook their pizzas on iron or steel shelves heated to temps up to 550 degrees F. I'm going to make a 3/8" steel plate 'shelf' for my pizza cooking some day soon (been saying that for 2+ decades now). Until then, I too use a bake stone. My oven (Thermador) heats up to 550 degrees F max, and I heat my 3/8" bake stone to that temp for at least 30 minutes prior to sliding a pizza onto it - definitely a key to success!

    2 days ago I made a (vegetarian) black bean pizza that was too good not to share with others.

    I make my own dough, and it follows your recipe, but not exactly. On the rolled out dough, spread your salsa, then add a layer of diced white onion, then a layer of rinsed black beans. Cover with fresh mozzarella cheese (grated) and bake in that 550 oven until the peaks of the cheese turn golden.

    Remove from the oven, and let stand for about 10 minutes before cutting into slices. I use a perforated pizza baking sheet for this step - it keeps the condensation down between the crust and the cooling surface.

    No parchment paper needed, and the crust will hold the length of the 'V' sliced pizza straight - no drooping.

    Thanks for the great blog!

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  79. I did it! Thanks for such an excellent post!
    My DH finally commented on something I made,...
    he said he REALLY liked the crust! YEAH!
    I will definitely be making my pizzas like this for now on.
    TA for ALL the helpful tips!

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  80. Hooray for you - I'm so happy you found the post helpful. Here's to many more homemade pizzas to you!!

    :)
    ButterYum

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  81. Thanks for the tips! I am so trying them next time, that crust looks amazing. And in advance I thank you on behalf of my family too!

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  82. Looks great. Homemade pizza is the best. BTW I cut our pizza with kitchen scissors.

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  83. Yep, I'm drooling!!! I never even knew about a pizza stone. Very interesting! Luscious sounding recipe.

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  84. Wow, wow, wow, wow, wow! If I had yeast and flour and some cheese I would so do this now! But unfortunately I'm out of everything! Will try it soon though. I too have the Pampered Chef Pizza Stone and I do love it! It's so perfect for baking cookie dough that comes pre-formed and frozen, the kind my nephew sells as a fund raiser each year.

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  85. Hi Patricia...

    Mmmm...your pizza looks and sounds heavenly, my friend! Oh my gosh, I didn't even know there was such a thing as a pizza stone! Guess that kind of clues you in to how much I make homemade pizza! Hehe! Your pizza certainly does look like a pizzaria style pizza...and I love that!!! Thanks so much for sharing your tips and recipes with us today for Sunday Favorites...this was a real treat! Of course, now I'm hungry for pizza! Hehe!

    Warmest wishes,
    Chari @Happy To Design

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  86. NIce!!! thx for sharing!!!!

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  87. This pizza looks fabulous! Must try it!

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  88. Hey, what a great looking pizza. Glad the challenge worked out ok for you! Yum!!!!!!

    Pizza Equipment

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  89. Now I know why this was your most helpful post. Sold. I need something to use as a pizza peel though. Hmmmmmm. :)

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  90. Those pictures look like the pizza is from Pizza Hut or some other pizza place! Can't wait to try it.

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  91. Good tips to make our own pizza, that's perfect because I've tried so hard to make pizza at home but I've failed, now I have the steps to make it well.

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  92. ah, you're wonderful! thank you soooo much, i just completed it per your directions--such fantastic tips!

    gina in ri

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  93. I have done this 2 weeks in a row now and it has been fantastic! I added it to my blog too! Thanks so much! We needed some new life into our homemade pizza!!!!

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  94. where do i get the pampered pizza stone can I buy it at a store.

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    Replies
    1. Pampered Chef is one brand, but any brand will do - you can find them in kitchenware stores, department stores, and sometimes in grocery stores.... and you can always order one online. I posted an amazon link above.

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  95. Oh, my goodness... I see there are lots and lots of pizza fans!!! What a great informative post! This is a keeper, for sure!!!
    We love pizza and I'm going to use all your great tips!
    This would be wonderful to share at ON THE MENU MONDAY and TUTORIALS TIPS AND TIDBITS!!!
    Thanks, Pat!

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  96. Love it! I love making pizza at home but always have soggy bottoms!!! No more, thanks to you. Can't wait to try all these tips!

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  97. I'm loving all your tips. Especially, using the parchment paper. I can imagine that will make my life much easier to transfer the pizza dough. :)

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  98. Thank you so much for this post! I have been trying to learn how to make pizza at home and failing every time. I followed your advice step by step and came out with an amazing pizza! I am going to save so much money on takeout!

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