Before I take you through the steps, it's worth noting that we are in the midst of a homemade pizza boom. Earlier this year, The New York Times published a piece about how to make pizza at home (The Slow Route to Homemade Pizza) and Slice recently began running a feature - My Pie Mondays - in which amateur pizza makers are able to show off their work.
I took a class at Pizza A Casa earlier this year (Making Pizza At Home Is Easier Than You Think), but hadn't been able put to use the tips I learned until now.
I was a little nervous to make my first pie. I eat so much good pizza each week and I was worried that my homemade pizza would not compare to even a standard New York slice joint. Boy was I wrong. I know it's odd to write about how great something you made yourself tastes... but I really surprised myself. I knew that the pizza looked delicious when it came out of the oven, but when I took my first bite, it was a transcendent experience. It was a lot of work, but I encourage any pizza lover to go and make your own pizza. It's relatively easy and with high quality ingredients, there's no limit on how good the pizza can taste.
Let me take you through my experience.
I started by mixing 1/4 cup of water with a packet of active dry yeast (available at any grocery store). After a few minutes, it was clear the yeast was, in fact, active!
... then some olive oil (also from Williams-Sonoma)...
My third pie was cheese based and featured shredded parmgiano, Jarlsberg cheese, and fior di latte -- all prior to being cooked. It was then topped with shredded parmgiano and Jarlsberg cheese after it came out of the oven. A little bit of honey was added for additional flavor... and of course basil!