Ask any New Yorker, they'll tell you the best food ever is: PIZZA!

 

From our favorite, Ruth Kaplan, the former pizzaiola at Amorina in Prospect Heights, we share the best pizza dough recipe:

 

PIZZA DOUGH RECIPE by Ruth Kaplan 

 

INGREDIENTS

• All-purpose flour 600 g. (5 cups)
• Salt 2 tsp.
• Instant yeast 2 tsp.
• Lukewarm water 420 g. (1 2/3 cups)

 

PREPARATION

STEP 1

Mix ingredients together by hand or in a stand mixer fitted with a dough hook. Once dough has formed, knead or mix for a few minutes. Let stand, covered, 5-15 minutes to relax, then knead or mix a few more minutes until dough is well-developed. Let rise, covered for one hour. (If in a rush, skip this rise.)

STEP 2

Once dough has risen, knead gently a few times to release air bubbles. Divide dough into 4 equal pieces. Roll each piece into a tight ball, then place each in a lightly oiled bowl, plastic container, or plastic bag. Cover tightly. Let sit at room temperature for 1-2 hours until ready to bake. You can refrigerate for up to two days or freeze up to a month.

 

 

 

STEP 3

To bake, place a baking stone or upside-down baking sheet in the oven to preheat and preheat as hot as it will go (500+). Meanwhile, gently pat and stretch dough to an even thinness.

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Transfer to a lightly floured wooden pizza peel or flat/upside down baking sheet. Top as desired. Shake peel gently to loosen pizza, then gently transfer pizza directly to the baking stone (or upside down sheet pan). Bake until bubbling and browned, ~5-10 minutes.

YIELD: four 12-inch pizzas

 

COOKING NOTES

• Use your grill as an outdoor pizza oven. Place baking stone or upside-down baking sheet directly on your grill grates. Preheat over medium-high for 10-15 minutes, then bake pizza directly on the stone, with the grill lid closed.
• If you use a super simple tomato sauce, your other ingredients will shine. Try canned whole or crushed San Marzano tomatoes seasoned with salt and good olive oil.
• Tomato sauce and fresh mozzarella contain a lot of moisture, so choose toppings that are low in moisture so your pizza doesn’t turn into a lake. Roast your mushrooms or other vegetables before using them as a pizza topping.
• Add olive oil and salt to every pizza. They are your secret weapons!

RUTH'S FAVORITE PIZZA TOPPINGS + TOOLS

o White pizza: fresh mozzarella and Parmigiano with prosciutto and arugula placed on top after baking

o Steamed, chopped kale sautéed in olive oil with garlic, hot pepper and salt with fresh mozzarella and grated pecorino

o Margherita pizza: tomato sauce and fresh mozzarella with black olives, capers and tons of fresh basil

o Fresh corn kernels, mozzarella, Parmigiano, cooked pancetta or bacon, and arugula on top

TOOLS + INGREDIENTS: pizza peel, flour, San Marzano canned tomatoes, olive oil

ABOUT RUTH KAPLAN

RUTH's chops were forged in kitchens across New York—in fact, she’s rolled enough dough to stretch from New York to Miami. At Balthazar Bakery she learned the techniques behind the breads and pastries that lined the shelves like edible jewels and she slung pies as a sous chef at Pulino’s Bar & Pizzeria in Manhattan. She's the hōm market's go-to pizza pro!

TELL US!

Your favorite toppings, top tips for the best pizza ever! We love to hear your take, comment below: