Gregory's Pizza - An original recipe

Due to my pizza addiction, two years ago I was in a hyper-focused search of the perfect pizza to make at home. I was sick of every single store bought frozen pizza. They all tasted the same, and not very good.

After research, note taking, and much trial and error, I finally came up with this recipe that I think is the perfect thin crust pizza. My whole family loves it, even my daughter who isn't much of a pizza fan.

Ingredients

1 pound mozzarella cheese
1 pound ground beef (80/20)
Grated Parmesan cheese

Dough:
1 teaspoon active dry yeast
1 teaspoon sugar
3/4 cup hot water
3/4 teaspoon salt
2 cups bread flour
1 tablespoon vegetable oil

Sauce:
1 15 ounce can tomato sauce
2 teaspoon garlic powder
2 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon paprika

The process:

The dough needs to be made at least four hours before you put the pizzas together. You can even make the dough a day or two in advance, then let it rest in the fridge instead of on the counter, I actually find this makes the most tasty crust.

In a mixer, combine the yeast, sugar, and hot water. Stir with a spoon and allow the yeast activate for 10 minutes.

Add the salt and oil. Slowly add the bread flour while the mixer is on low. Have the mixer kneed the dough for around 5-10 minutes. You might have to add slightly more flour, or slightly more water depending on the feel of the dough. If the dough sticks to your hand it needs more flour, if it's not staying together as one ball and looks cracked or separated, it needs more water.

Cut the dough ball in half, shape into a ball, and place into greased bowls. Cover loosely with plastic wrap and place somewhere to rise/rest where they will not be disturbed. Of course you can make any size dough balls for different size pizzas.

In the meantime, you can make my simple but zesty pizza sauce. Place the tomato sauce, and all the seasonings into a small pot and simmer for 10 to 15 minutes. I usually make double the batch so I can put half in the freezer for next time. Brown the ground beef on medium heat with water. Drain, and place in fridge.

Preheat the oven to 475° and grease two 16" pizza pans. Dark seasoned ones work the best. I have not yet tried a pizza stone, but I bet it would work fantastic.

Flour your hands and the counter. Sprinkle flour on the top of the dough ball and punch it down making a round shape as best you can. Everytime you turn the dough over, sprinkle more flour so it doesn't become sticky. Use a rolling pin to stretch the dough out to the size of the pizza pan.

I was trying to be fancy, my dough may or may not have ended up on the floor. :-P

Add half of the sauce, sprinkle some Parmesan cheese, then add half of the ground beef on the pizza. Of course you can use whatever topping you like, but try the beef sometime. Finish with 8 ounces mozzarella cheese. It is best to use the cheese hasn't been pre-shredded, they add a waxy substance to keep it all separated. My wife got the wrong kind at the store, so the pictures show the pre-grated. :-(

Place the pizza in the preheated oven. It's going to take approximately 12 minutes, but you will want to watch it very closely until you get the timing right for your oven.

I recommend you slide the pizza off of the pan during the final 2 to 3 minutes, putting it directly on the oven rack. This is very important as it will crisp the pizza, otherwise you might have a soggy crust. The bottom of the pizza should not turn more than a slight brown, it will be crisp and chewy.

Slice and enjoy !