This Instructable will show how to make an at home variation on the classic Neapolitan pizza. We'll be doing it with a dough and sauce recipe that has always been used by my family. In this instructable we'll be making a Pizza Margherita (Basil, tomato, mozzarella). If you've never had it before, be willing to give it a try. This is not a recipe for the typical American pizza, overflowing with toppings, but rather about the balance of few, simple, great quality ingredients.
This is the full recipe for everything for the pizzas, including homemade sauce and dough. In theory- you could skip making your own sauce and supplement it with a good quality, tomato-basil sauce - but I think you'll notice a difference in quality. Likewise, you can skip making your own dough, but it's simple, cheap, and well worth the extra work.
Step 1: The Dough
For the dough, we want a crust that will be crispy, strong, and will puff up in the hot oven. We'll need the following ingredients for the pizza:
1.5 Tablespoons of Honey
1 Teaspoons of Kosher Salt
1 Tablespoon of Extra Virgin Olive Oil
3/4 Cup of warm water
2 Cups of Flour (Bread flour preferred, AP acceptable)
1 package of Active instant yeast
First, start by combing the salt, yeast, and about 3/4 of the flour in a mixing bowl. In the photos, I'm using a stand mixer to do the mixing and kneading for me, but this can easily be done by hand as well.
Slowly add the warm water and combine. For yeast, the water should be at about 115 degrees. The best way to determine this temperature without a thermometer is to keep your hands under the running water while it heats up. The water should be hot enough where it doesn't burn (and you can keep your hands under it), but still warm enough. Lukewarm water will cause the yeast to not activate, and too hot will kill the yeast.
After adding the water, add the honey and oil and continue to mix until fully combined. At this stage, add in the remaining flour set aside from earlier. Depending on a number of factors (most often humidity) you may need to either add a bit more additional flour, or not all of what remains.
At this point, you'll be either ready to knead the dough with your hands or run with a dough hook for 8-10 minutes. After fully kneading, oil the mixing bowl that it was in and let sit, covered, for approximately one hour.