FRESH PIZZA

Our pizza dough pairs excellently with any toppings you'd like. This recipe is for a simple pizza made in a sheet tray (9x13 or slightly smaller works best.) Feel free to bake this directly on a pizza stone--follow this recipe without using the sheet tray.

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Ingredients:

  • 1 Bellegarde Pizza Dough

  • 1/2 cup tomato sauce (more to taste if desired)

  • 1/2lbs of Mozzarella

  • 1/4lbs of Asiago (or similar sharp cheese)

  • Salt, pepper, and olive oil to taste

Instructions:

  • Prepare your sheet tray by lining it with parchment paper. Lightly oil the parchment paper.

  • Remove the dough from the bag. With floured hands on a work surface, stretch the dough into a rectangle. (If it helps, you can also use a rolling pin.) If the dough is tearing, let it rest for a few minutes before working it again. Do your best to ensure that the dough is evenly flat. Once you have the final shape, gently lift the dough onto the parchment paper and into the sheet tray.

  • Now, dress your pizza. Using the back of a spoon, evenly coat the dough with pizza sauce (leaving 1/4 inch at the crust.) The sauce shouldn't puddle and all parts of the dough should be coated.

  • Then, using your fingers, tear the mozzarella (if using balled) into strands. Place these evenly over the dough. Follow with the Asiago cheese, but make sure this is shredded or grated.

  • Sprinkle salt, pepper, and olive oil over the top of the pizza.

  • Pre-heat your oven as hot as it will go. Place the pizza in a non-drafty area of your kitchen and let it double in size. Once doubled, gently place it in the oven on the middle rack. Bake until it's the color you want! And make sure that if you're adding fresh herbs like basil, that they get put on after the pizza is done baking.