153: Homemade PIZZA, Start to Finish (NO KNEAD, Yeasted) - Bake with Jack

Summary by Krater

This video provides a complete start-to-finish tutorial on making homemade pizza dough and sauce, from mixing and a two-stage refrigeration process to baking in a home oven on a preheated baking stone.

From the video

Answers: How do I make homemade pizza from start to finish?

• pizza dough
• pizza sauce
• baking stone
• cold fermentation
• mozzarella draining

Ingredients

• 2 g dry yeast
• 325 g room temperature water
• 500 g strong white bread flour
• 8 g salt
• 1 jar Cirio Passata Rustica crushed tomatoes
• 1-2 tbsp olive oil
• a pinch dry oregano
• a pinch sugar
• 1 mozzarella ball
• a pinch black pepper

What it concludes

• A two-day process with a refrigerated rise allows the dough time to develop a wicked taste and crispy bottom.
• Baking stone power is essential for making crispy pizzas.
• Using Cirio passata tomatoes for the sauce requires no added sugar because they are naturally tasty.
• Draining mozzarella on kitchen paper overnight ensures the pizza does not become too soggy.
• Baking on parchment paper prevents sticking and makes transferring the pizza to the oven easy.