Delicious 1-hour Homemade Pizza!

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About: Self-taught Home Cook trying hard to shed some extra weight.

As a pizza lover, I like making homemade pizzas. Undeniably, not everyone of us would like making pizzas ourselves as we are already busy in life and always pressed for time. Plus, pizza delivery is just one call away. But with the help of certain kitchen gadgets, a yummy pizza could be made within an hour. No kidding. Within an hour. Is pizza-making at home still not possible? Think again.

Supplies:

Instant Pot with “Yogurt” function or any Pressure cooker with incubation function
Steaming Rack
Pizza Stone or Pizza Baking Tray
Pizza Peel (or your could use the back of a baking sheet for sliding the pizza)
Kitchen knife and chopping board
Rolling Pin (optional)
Parchment Paper
Heatproof bowl (I used a pyrex glass bowl here)
Container or plastic bowl (for weighing ingredients)
Spatula
Cling Wrap
Ziploc or any freezer bag
Measuring cup
Kitchen Scale
Kitchen Machines or Mixer

Step 1: Preheat the Oven and the Pizza Stone!

Place the pizza stone into the oven and preheat the oven to the maximum temperature. If your oven has the convection function, please turn that on. Kindly note that the pizza stone should be placed inside the oven first before heating the oven up. This could avoid the cracking of the pizza stone due to sudden and extreme temperature change. I prefer using a 13-inch square pizza stone which is easier to load pizza or bread onto and from the oven.

Step 2: Gather the Ingredients (while Preheating)!

Pizza Dough Ingredients:
(With reference to Roberta’s Pizza Dough recipe. These are for 2 pizza doughs. You could half the ingredients if you plan to make only one pizza)
153g of ‘00’ flour (~1 cup plus 1 tbsp)
153g all-purpose flour (~1 cup plus 5 tsp)
Extra Flour for dusting the countertop
1 tsp fine sea salt
slightly more than half tsp (~ 3/5 tsp) instant dry yeast
1 tsp extra-virgin olive oil
1 cup of luke warm water

Pizza toppings (mainly what’s readily available in my refrigerator):
Pesto Sauce (You could use storebought but I used homemade here)
Peeled and cooked shrimps
Chopped purple onions
Chopped green pepper
Chopped ham
Shredded Cheese

Step 3: Make the Pizza Dough!

Weigh out the ingredients. Lightly oil a heatproof container which will go inside the instant pot for dough fermentation. Start mixing the dry ingredients, “00” flour, all-purpose-flour, yeast, salt in the kitchen mixer until combined. Add the olive oil while mixing. Keep the mixer on and slowly add in the 3/4 cup of water in a small stream. Usually this amount of water is enough (see in the pic I didn’t add in the whole cup of water). If you think the dough is too dry, you may want to adjust the moisture content by adding more water. Use a spatula to scrape the combined dough into the prepared glass container.

Step 4: Ferment the Pizza Dough for 30 Mins!

With the help of the “yogurt” function in an instant pot, hours-long fermentation could be done in 30 mins. Of course, the fermentation time depends on the amount of dough too. Fill the instant pot inner pot with one cup of water and put a steaming rack inside the pot. Place the glass container with the mixed dough onto the steaming rack. Secure the lid. As the “yogurt” function requires no time for pressure buildup, the fermentation would start right away. Press the “yogurt” function and set the cooking time to 30 mins. After the 30 mins are up, you are ready to the next step.

Step 5: Halve the Pizza Dough and Freeze the Extra One!

Time is running out but this step takes no more than 5 minutes. Lightly dust the countertop with flour. Scrape out the fermented dough onto the countertop. Also dust your fingertips and palms. Knead the dough into a ball. Use a scraper to half the dough. If you have already halved the ingredients in the beginning, just skip this halving step. Roll the dough into separate balls. Cling wrap the extra one. Put it in a freezer bag, label, date and freeze. This frozen pizza dough could be stored for a month in the freezer. Thaw it in the refrigerator one day before you wanna make another pizza. On the pizza-making day, just leave the refrigerated dough at room temperature for at least an hour. Then you could shape the pizza as usual.

Step 6: Shape the Pizza!

Rolling out the dough takes only a few minutes. But frankly this requires some constant practice. Make good use of a rolling pin if necessary.
Get a bowl of extra flour ready on our side. Sprinkle some flour on the countertop. Place the dough ball on the countertop. Dust the dough with flour (minimum amount would do). Use your fingertips to flatten the dough into a disc. Turn the dough disc over and flatten the dough using your fingertips again. If you are skillful pizza maker, you could stretch your dough with your bare hands. Use one hand to stabilize the dough, the other hand keeps stretching the dough and turn the dough a little everytime you finish stretching it. If you find this too hard, you could just use the rolling pin. Mine is rolled out to a disc with 11.5” diameter. Place a parchment paper on the pizza peel. Transfer the pizza base onto the parchment paper.

Step 7: Par-bake, Add Toppings & Bake! Serve & Enjoy!

Par-baking is an optional step. I usually include this step to ensure a nice crust before further adding any toppings. Par-bake the pizza base for 3 mins. Add pesto and then shredded cheese on top. Add chopped ham, green pepper, onion and shrimps. Bake into the oven for 10 full mins. If you could, turn the pizza halfway during the cooking. Voila! Your homemade pizza is done! Serve & Enjoy!

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