Next, I placed the dough in a bowl lightly coated with olive oil and covered it with a kitchen towel. After letting it rise in a warm spot for about an hour, it doubled in size. The aroma wafting through my kitchen was heavenly, and I could hardly wait to get to the next step! Once the dough was ready, I preheated my oven to 425°F and lined my baking sheet with parchment paper.
Now it was time to roll out the dough! I sprinkled some flour on my countertop and rolled it out into a rectangle shape. I transferred it to the prepared baking sheet, pricking it with a fork to prevent it from bubbling too much. After spreading the delicious pizza sauce over the dough, I sprinkled a generous amount of shredded mozzarella cheese on top. Finally, I added the dried oregano and garlic powder, enhancing the flavor.
Once everything was assembled, I placed my creation in the oven and baked it for about 15-20 minutes, until the cheese was bubbly and golden brown. The smell that filled my kitchen was simply intoxicating. I couldn’t wait to dig in!
Pro Tips for Best Results
I always suggest using a kitchen thermometer to ensure your water is the perfect temperature for activating the yeast. I tested this recipe three ways, and the rise was far better when I hit that sweet spot around 110°F. It makes all the difference, trust me!
Also, don’t rush the resting period for the dough. It’s important to let it rise, as this is what creates that lovely, chewy texture. I once tried to skip this step, and the crust turned out dense instead of light and airy. Patience is key!
Lastly, don’t skimp on the cheese! I learned the hard way that a good amount of cheese creates that delicious stretch we all love. A cheesy topping not only enhances flavor but also adds that nostalgic touch that school pizza is known for.
Common Mistakes to Avoid
One common mistake I initially made was using cold ingredients straight from the fridge. It’s essential to let everything come to room temperature. When I tried to make the dough with cold water, it just didn’t rise as well. I’ve since learned that warm environments help yeast thrive!
Another pitfall is overworking the dough. When I first started making pizza, I was too aggressive while kneading. While it’s important to knead enough to develop gluten, overdoing it can lead to a tough crust. I’ve found that a gentle touch goes a long way!
Make sure you give your baking sheet a little grease or line it with parchment. I once placed the dough directly on a bare sheet, and it stuck terribly. The parchment paper has become my best friend since then, making cleanup a breeze and helping my pizza come out perfectly.
Finally, timing is crucial! I remember the first time I made school pizza— in my excitement, I let it bake for too long, and the crust became too crunchy. Check in on your pizza after 15 minutes to catch that perfect golden brown state. (See the next page below to continue…)