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Esmé’s Perfect Pizza Recipe


Description

At the end of a long day of cooking, we usually like to have something simple. Esmé’s favorite simple dish is homemade pizza! She’s gotten so good at it, that she likes to do it herself, and this time, she told me she wanted to make a video so she could show her friends how to make a pizza!

It literally takes the same amount of time as it does to wait for pizza delivery. Save money and become an at-home pizza making badass. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step-by-step instructions pinned to highlights on Instagram! Let us know what you think of this new video format and Esmé’s voice on the intro!


Scale

Ingredients

𝐏𝐞𝐫𝐟𝐞𝐜𝐭 𝐏𝐢𝐳𝐳𝐚 𝐒𝐚𝐮𝐜𝐞

  • 2 TBS olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1/2 tbs crushed red pepper flakes
  • 1 large sprig fresh thyme
  • 2 stems fresh oregano
  • 1 28oz can whole San Marzano tomatoes
  • 1/2 cup Pinot Grigio or other dry white wine
  • 2 sprigs fresh basil, stems removed
  • 1 handful fresh parsley
  • Coarse Sea Salt
  • Black Pepper

𝐍𝐞𝐰 𝐘𝐨𝐫𝐤 𝐒𝐭𝐲𝐥𝐞 𝐏𝐢𝐳𝐳𝐚 𝐃𝐨𝐮𝐠𝐡

  • 500g flour 
  • 315 g (ml) warm water 
  • 10g salt
  • 4g active dry yeast 
  • A little thyme (optional)
  • A little rosemary (optional)
  • Cornmeal for dusting

Instructions

Pizza

Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 2 min. Add garlic, red pepper flakes, salt & pepper, and cook another minute. Add thyme and oregano sprigs whole, without removing the leaves from the stems. Sauté another minute.

Pour liquid from San Marzano tomatoes into the pan and squish whole tomatoes with your hand into the pan. Add wine and stir. Cover pan, lower heat to low and simmer for 45 minutes.

Remove herb stems from the sauce. Adjust seasonings as needed. Add sauce to the blender with basil and parsley. Pulse until smooth.

𝐍𝐞𝐰 𝐘𝐨𝐫𝐤 𝐒𝐭𝐲𝐥𝐞 𝐏𝐢𝐳𝐳𝐚 𝐃𝐨𝐮𝐠𝐡

Combine all ingredients in a bowl. Mix until just combined. Let rest for 20 minutes covered with a damp towel. Knead for 3 minutes. Allow rising in a warm place for an hour. 

Split the dough into three 276g chunks and roll into balls. Coat each ball lightly with olive oil and wrap lightly in plastic wrap or put in a zipper bag until ready to use. 

Refrigerate extra dough balls. Before baking refrigerated dough, allow rising at room temperature for 30 minutes. 

Dust a pizza paddle or wooden cutting board with cornmeal. Place the dough ball on board and push into the center with your finger, beginning to flatten the center. Push the dough outwards while turning it until you reach the size you want. Cover with a damp towel and allow to rise 10-15 minutes more. Brush lightly with olive oil, sprinkle a little coarse sea salt on top, and proceed with toppings.

Pour sauce into clean mason jars to store. Use 1/4 cup sauce for one 12-inch pizza.


Nutrition

  • Serving Size: 1

Keywords: pizza, Italian, Esme's Pizza

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