How to Make Great Homemade Pizza in One Hour

Byamazingfoodstv



Test cook Dan Souza makes Bridget the quickest One-Hour Pizza.

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37 Comments

  6. This is a really impressive array of techniques to get a good dough. This is a masterclass on how to get a fast but very good pizza.

    A couple of notes and suggestions:

    Tapered rolling pins make pizza easier to roll out.

    The shape of the pizza need not be round. Funny shaped pizzas taste just as good and they are more "arty".

    Flipping the pizza onto the peel is going to be a train-wreck for a lot of people. Instead, slide a piece of cardboard under the wax paper, put the peel – inverted – over the pizza, and then turn the pizza and cardboard over together – then remove the wax paper. Easier and fewer train wrecks.

    Run it hotter if you can – go past the last temperature mark (but for obvious safety reasons DON'T get into the oven clean cycle). Some home ovens will get close to 600F. This is good for pizza. As long as you aren't doing something unsafe, hotter is better. Some professional pizza ovens run 800F or more. At around 600 the cook time for me can be as fast as four minutes.

    Don't rotate the pizza halfway through unless it is cooking really unevenly. A little unevenness of cooking is not a crime. If you have the oven preheating for an hour or more, the whole oven will be screaming hot and it will be heated more evenly all over, and your pizza will cook a little more evenly.

  8. Great 30 minute pizza. Preheat your oven to 450…run out the door to your nearest Publix and buy the pre-rolled dough in the bakery department for $3.79.. add Mutti pizza sauce, whole milk mozz… Boarshead pepperoni…. enjoy. 🤘😎

  22. My tip if you don't have one of those fancy peels is to leave the bottom parchment paper on to make it easy to transfer to the hot stone. I cut the paper with scissors leaving about one inch around the pizza. This also gives you a handle to spin the pizza for even cooking. The paper easily comes off when you transfer the cooked pizza to a cutting board. The bonus is that it keeps your pizza stone cleaner.

  28. I made this recipe tonight and it was the bomb. Followed the instructions to the tee and all went well. Most difficult step in the process was getting the made-up pizza's onto the pizza stone. I used my gas grill and pizza stone. I found that if I slide the pizza and bottom layer of parchment paper on to the stone, the pizza would stiffen enough in about five minutes and I could slide the parchment away allowing the pizza to have direct contact witht the stone. Worked great. Made the dough recipe twice and produced four pizzas. It was a hit with my neighbors. Can't wait to make again.

  32. If you're allergic to fish, or avoiding animal products, I wonder if mushroom powder or a little msg would do in replacing the anchovies?
    I LOVE anchovies, so I'd probably slap a couple on top while it's baking too, but I know a lot of people that just absolutely hate fish.

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