Homemade Pizza, Glorioso Style
Making pizza at home can be a fun and delicious way to make restaurant-quality pizza while avoiding the crowds and the high costs. It’s a great way to bring friends and family together.
To start, we have a recipe below for fresh pizza dough. We recommend baking your pizza on a pizza stone or a pizza pan at high heat (500 to 550ºF). We have some tips for baking, followed by our recipe for dough. We recommend using our pizza sauce and fresh diced mozzarella along with your favorite toppings, like our fresh Italian sausage!
ALSO – we have assembled some pizza kits that come bundled with everything you need to make an amazing pizza at home – Glorioso’s style!
Glorioso’s Pizza Dough
- ¾ cup warm water
- 1 packet (1/4 ounce) active dry yeast
- 1 teaspoons granulated sugar
- 1 teaspoon salt
Buy ingredients online!
Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough is formed.
Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
Divide in half to use for 2 medium pizzas, or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
Roll out your dough in a 10-in. circle and add to a pizza peel or a pizza pan dusted with cornmeal. Assemble pizza with your ingredients and bake at 500ºF to 550ºF for 8 to 10 minutes, or until the cheese is bubbling all over and is starting to brown.
Baking with a pizza stone:
The best way to transfer a pizza to a stone is to use a paddle called a pizza peel. Here are a few tips:
Roll each piece of dough into a 10-inch circle. The smaller size allows for easier transfer to the hot stone.
Dust the peel with a combination of cornmeal and a little flour. Transfer the dough to the peel. Turn edges under to make a slight rim.
Assemble the pizza, using your choice of toppings – TIP: use less toppings so that you can easily slide the pizza onto the stone when ready. Make sure the dough slides easily on the peel; add more cornmeal if necessary.
Open the oven door and set the tip of the pizza peel near the back of the stone. Slightly shake and pull the pizza peel toward you in a quick motion, so it slides onto the stone. Quickly close the door. Baking time for a pizza baked directly on a stone is shorter than for pan pizza: allow 8 to 10 minutes, or until the cheese is bubbling and starting to brown.
Baking with a pan:
Dust the Pan With Cornmeal
When rolling out the crust, dust the pizza pan or work surface with cornmeal for a crisp finish. Flour just doesn’t make the crust as crisp. And the cornmeal adds a slightly nutty sweet flavor. Assemble your pizza with your ingredients, and slide into the oven and bake for 8 to 10 minutes at 500ºF, or until the cheese is bubbling and starting to brown.