Make homemade pizza with Frank Pinello
Learn how to make homemade pizza with Frank Pinello, host of The Pizza Show and owner of Best Pizza in Williamsburg, Brooklyn. Once you master the dough, you can make all different styles of pizza, like Frank’s a classic Neapolitan pie and a rectangular Grandma pizza.
Prep: 15 minutes
Total: 1 hour 30 minutes
for the sauce:
30 grams fresh basil leaves
2 grams dried oregano
7 garlic cloves, minced
60 ml extra-virgin olive oil
11 grams kosher salt
1 gram freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, crushed by hand
for the pizza:
olive oil, for greasing
2 basic pizza dough recipe (see below)
722 grams freshly grated mozzarella cheese
- Make the sauce: In the bowl of a food processor, combine the basil, anchovies, garlic, and oregano until finely minced.
- In a large bowl, combine the garlic and herb mixture with the oil, salt, pepper, and tomatoes, mixing well to combine. Set the sauce aside.
- Heat the oven to 230°C. Grease 2 33-cm-by-45-cm baking sheets with olive oil. Spread half of the pizza dough into each sheet tray and, using your fingertips, pat it into an even layer. Sprinkle each generously with cheese, making sure you get it right to the edge of the pan and crust (that makes it nice and crispy–you like crispy cheese, don’t you?). Drizzle the sauce over the top of each pizza, sort of on the diagonal, taking care not to cover the entire pie with sauce.
- Bake the pizzas, rotating halfway if need be, until the cheese and crust are golden and crispy, 22 to 24 minutes. Remove from the oven, cool slightly, cut into slices, and eat immediately.
Pizza dough recipe
Prep: 2 hours 30 minutes
1 1/2 cups warm water (45°C)
1 teaspoon active dry yeast
1 ½ tablespoons Colavita olive oil
1 ½ teaspoons kosher salt
3 ½ cups Gold Medal flour
- Whisk together the water, yeast, olive oil, and salt. Let the yeast foam for 5 minutes.
- Add in 3 cups of flour and use your dough hook to knead. Knead for a minimum of 5 minutes, until the dough it smooth and just slightly tacky, but not sticky. Add the additional ½ cup of flour if needed and knead.
- Place the dough in a large, well oiled bowl. Cover with plastic wrap and put in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you’re ready to use it.