Making Pizza from Scratch – Dough, Cheese and Sauce
Stretching, tearing and reworking dough by hand may be therapeutic and fun. So is creating homemade sauce as you crush tomatoes and experiment with ingredients. As you carefully take your pizza out of a hot oven you’ll experience a sense of pride that you created something special for family or friends.
If you would like to make pizza from scratch below is important information involving the dough, the cheese and the sauce along with tips we feel are important.
Pizza Dough should be made with “00” Flour
Italian pizza dough needs to be elastic and stretchy to hold its shape and should result in bread that is crispy on the outside and stays soft on the inside when baked in the oven. This may be achieved by using Italy’s finely milled double zero flour also called Tipo ’00’ flour.
Find Organic Soft Wheat “00” Flour at Herma’s!
NEW at Herma’s
Urban Slicer Pizza Worx Pizza Dough
The easiest way to make professional pizza dough at home
JUST ADD WATER AND MIX!
Find Neapolitan Blend (2 14″ pizzas) and Detroit Deep Dish Blend (2 8″ pizzas)
Mozzarella is a soft, white cheese from southern Italy, traditionally made from buffalo cheese. It’s the most commonly used cheese for pizza, both in Naples and the rest of Italy. That being said, mozzarella contains a lot of water. You should therefore dry mozzarella before you put it on your pizza.
Buffalo Mozzarella may be found in Herma’s Cheese Shop!
How to dry Mozzarella
Shake off any excess water from the ball. – Divide it up into 3-4 smaller pieces. – Soak up some of the liquid with a paper towel (optional). – Place the mozzarella cheese (w/o paper towel) in a fine mesh strainer and cover with wrap or a lid. – Leave in the fridge for two hours.
Emile Henry Pizza Stone
Emile Henry’s innovative technology and durable ceramic withstands extreme temperatures.
We love Emile Henry’s Burgundy Clay from France which provides even-heat distribution. Their flame technology allows the pizza stone to withstand high temperatures of up to 930 degrees F, like on a BBQ. Durable and scratch resistant, you may also slice your pizza directly on the tray. Freezer, Dishwasher, Oven and BBQ safe!
Dreamfarm Scizza – Pizza cutter and spatula in one!
Scizza’s unique spatula shoe slides under your pizza protecting your non-stick pans. Its clever curved blades slices from above to keep your toppings in place and your hands away from hot food.
We also carry pizza peels for removing pizzas from the oven and other types of pizza cutters including a fun pizza cutter with guitar shaped handle.
Authentic Pizza Sauce Recipe
- 14 oz. Pomodoro San Marzano Tomatoes (Most important ingredient! Don’t use inferior tomatoes.)
- 3 tbs. Extra Virgin Olive Oil
- Parmigiano Reggiano or Pecorino Romano (grated, as desired)
- a few pinches – Oregano (fresh or dried)
- 2 or 3 Leaves or a few pinches – Basil (fresh or dried)
- 1/2 tsp. Sea Salt
- One Clove of Garlic (optional)
- Pour a can of tomatoes into a bowl. If they are whole tomatoes, crush them with your hands.
- Add the rest of the ingredients and mix well. Taste and add salt if needed.
The main difference between pizza sauce and pasta sauce is that pizza sauce is raw and thinner, whereas pasta sauce is cooked and heavier. Therefore use pizza sauce, not marinara sauce, on your pizza.
Find cans of Pomodoro San Marzano Tomatoes at Herma’s! They are cream of the crop tomatoes and considered the best for pizza.
Salami – Prosciutto – Chorizo – Bacon – Stemmed Artichokes – Grilled Peppers – Olives (all types) – Sundried Tomatoes – Roasted Peppers – Dried Mushrooms – Anchovies
Place pizza in oven when oven is at its hottest.
Make sure ingredients, other than sauce, are dry so that pizza does not become soggy.
Do not weigh thinner crust pizzas down with too many toppings.
Left-over dough may be used to make breadsticks.
Shape dough as you like. Try adding toppings like sesame seeds. Brush with a little egg white prior to baking, then sprinkle with desired topping. Place in a hot oven until golden and crispy.