Could this be the best homemade pizza recipe ever? We think so, and yes, we're sharing it with you. We've rummaged through recipe after recipe for homemade pizza and tried them one after another to come up with the best pizza recipe that we could make from home. After careful consideration and having to alter recipes multiple times, this is what we've come up with. You'll be happy that we did all the work for you and you'll be amazed at the array of flavors in this grilled pizza. Yes, we did say grilled!
First, you'll need to head down to Whole Foods and grab one of their pre-packaged pizza dough containers. Yes, we did buy pre-made dough but who's to mess with something that already works and tastes delicious. One of these containers will make you one to two 12" pies (depending on your crust preference). We usually grab two at a time since we devour this pizza like we haven't eaten in days. While you're out, make sure you grab all those important topping ingredients and don't forget the ingredients for the sauce (listed below). For our toppings, we used mushrooms, green pepper, sopressata, and of course, mozzarella cheese. Once you have all your ingredients, you're well on your way to amazing pizza.
After you get back home to your kitchen, you'll want to set out your pizza dough for a few hours. This will allow for you to work with it easier once it becomes time to shape into your pie. In the meantime, the sauce will take at least one hour to simmer so you'll want to start it early. (The ingredients and steps are listed below.) Before you start your sauce though, don’t forget to crack open that first beer. We grabbed a summer wheat from Corks on our way home to keep the feeling light and fresh.
Flash forward to your pizza sauce simmering. By now, that smell is driving you crazy and you can't wait for that first bite. To keep you preoccupied, get your toppings chopped and ready to go while your sauce is finishing up.
When the sauce is done, it's time to fire up the grill! We have a Big Green Egg which reaches higher temperatures than most grills so you may have to adjust the cooking time based on how high of a temperature your grill can reach. We get our Big Green Egg up to the perfect 650 degrees!
While the grill is heating up, you can shape the dough into a 12" pie. We found this video on How to Hand Toss Pizza Dough to be very helpful in our pie shaping experience.
Once the dough is shaped, you'll want to spread cornmeal over the surface you'll be putting the pizza on. This will keep the dough from sticking. Use more over less. Believe us, you don’t want the dough sticking or you’ll create a mess! Now that you have your cornmeal down and your molded pizza dough placed on top, all you need to do is add your sauce and toppings. Since the pizza sauce makes enough for two 12" pies, you can divide the sauce accordingly. You don't want too little sauce or the flavor will be lost but you don't want too much so that it's overwhelming and you can't taste the other ingredients. If you've made two 12" pies, split the sauce between the two and it should be perfect. Then, add your toppings and you're ready to throw this bad ass on the grill. Six minutes at 650 degrees and you should have yourself the most amazing homemade pizza you’ve ever devoured! Crack open that next beer and enjoy!
Try this recipe out for yourself and let us know about your experience.
Pizza Sauce (Makes enough for about 2-12" pies)
1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated
1 teaspoon dried oregano
Pinch red pepper flakes
1 tablespoon fresh (or dried) chopped basil
1/2 medium yellow onion, finely chopped
1 tablespoon sugar
Steps for Pizza Sauce
1. Process tomatoes and their juice in food processor or blender until pureed. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch of salt. Cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil, onion, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface) and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt.