3 Cheese Pizza with homemade dough
If I have one craving then it is definitely this pizza. It is the kind of pizza that will keep you up thinking about it at night.
This dough recipe is best when it rests in the fridge overnight or for 24- 48 hours. So it’s perfect if you have plans and want to make a dough ahead of time, it doesn’t mean that you can’t use it in the same day but be warned that texture my slightly change. I tried this pizza at an upscale café and I have been addicted to it ever since! It is cheesy and tangy and everything about it will hit the right spot. Please don’t be afraid to make it, I’m sure it will impress you!
Dough Recipe (make 3 medium or 2 large pizzas):
3 cups warm water
2 tsp sugar
1 1/2 tbsp active dry yeast
2 tsp salt
3 tbsp olive oil
6 cups tipo “00” flour, plus more for dusting
avocado oil or neutral oil for greasing the pan
Toppings: (for 1 large pizza)
1/2 cup Parmesan, freshly grated
1/2 cup Pecorino Romano, freshly grated
2 cups shredded Mozzarella
1/2 cup pizza sauce (preferably local and small batch authentic pizza sauce)
Directions:
In a mixing bowl, add warm water and sugar then sprinkle the active dry yeast to activate the yeast. Wait for 5 minutes before it makes a foam. Note: if the yeast doesn’t foam then either the yeast is expired, or the water is too hot/ cold. Make sure your yeast activates before proceeding.
Add the salt, olive oil, and the flour one cup at a time. Wait until the first cup is mixed into the wet ingredients before adding the second cup of flour.
The dough will form a shape but will still feel very sticky and wet. You can add and extra 1/2 cup of flour if the dough is very wet and doesn’t hold a shape. Otherwise don’t add flour.
Set the mixture on medium speed for 5 minutes or knead by hand.
Place the dough into a container or a bowl with a cover and allow it to rise for 30 minutes in a warm and dark place.
Stretch and fold method: we will use the stretch and fold method to bring elasticity and texture to the dough. So follow along:
Set a cup of water to the side to dip your fingers in it (this will help the dough from sticking to your fingers)
dip your hand in the water and pull one edge of the dough fold it to the middle then repeat for all the edges, let it rest for 40 minutes.
fold it like that 2 more times, so you repeat the process 3 times.
first fold, rest 40 minutes, second fold, rest 40 minutes, third fold, then place the dough in the fridge to rest overnight or for 24 to 48 hours.
If you don’t use it within 3 days then freeze the dough in a freeze bag.
a well rested dough will give you the best texture, taste, and crispy edges.
Making the Pizza:
Remove the dough from the fridge and let it rest on the counter for 1 hour to come to room temperature before baking.
Preheat your oven to 450 F for 20 minutes before baking the pizza.
I highly recommend to use a black or dark pan. A darker pan will produce a darker crust which is the desirable outcome. It will not burn!
Divide the dough into 2 and stretch using your hands on a floured surface.
Grease the pans with a neutral oil and transfer the dough onto the pans. Stretch the dough to the edges of the pan evenly with your hands by pressing down with your palm.
Grate the cheeses and mix them together in a bowl.
Spread the pizza sauce onto the dough then add the cheeses evenly to the edge of the dough in the pan.
Baking the pizza:
The oven should be pre-heatd to 450F and you wait for it to become really hot!
Without keeping the oven open for too long, quickly place the pan on the bottom rack, the last rack to the bottom. Bake on that rack for 12 minutes. Set a timer.
Then bake again at the top rack for 10 minutes. The pizza should bake for 22 minutes in total.
If you prefer a color to your cheese, then broil for 3 more minutes.
Each oven is slightly different so keep an eye on your pizza!
Remove from the oven, cut into the desired shapes and size and enjoy!
