So I started trying to make pizza from scratch about a year and 1/2 ago. It’s been a battle ever since. If anyone has any ideas for continual success at getting the yeast to foam, please pass it on. It doesn’t seem to matter what I do or how exact I get the temperature of the water, it never foams. Except for this one time. The only time the yeast has ever foamed for me ended up in the best pizza I have ever made. It’s topped with roma tomatos, zucchini, grilled eggplant, and mushrooms.
1 C hot water (110 – 115 degrees)
2 – 3 tsp yeast
1 T sugar
1 ½ C wheat flour (or 1 C wheat and…)
1 ½ C unbleached AP flour (… 2 C all purpose)
¼ C olive oil (or grape seed oil works well if you have a store of it in the cupboard)
1 T Italian seasonings
½ – 1 T garlic powder
2 tsp salt
Red pepper flakes (optional)
Mix yeast with 1 cup hot water and 1 T sugar and let sit for 10 minutes. This is where the yeast is supposed to foam, let me know if you succeed. Mix the rest of the ingredients, sans the oil, in a food processor if you have one, else just a large bowl. Once the yeast mixture is ready add the oil to it. If you’re using a processor, turn it on and slowly pour in the yeast mixture; once all of the mixture is in it takes about a minute for it to be kneaded. If you are mixing by hand, pour some of the yeast mixture in and mix. Repeat this until everything is combined. If you are doing this by hand, you’ll need to knead the dough for about 15 minutes. Once kneaded, form the dough into a ball, put some olive oil all over it and set it in a large bowl covered with plastic wrap and a towel for about 2 hours. You can prepare your pizzas at this point or put it in a plastic bag and throw is in the fridge. I usually get 2 med – large pizzas from this.
If you don’t want to use a premade sauce, this is typically pretty tasty: https://parsnipsandsprockets.wordpress.com/2009/03/29/my-my-my-my-marinara/
Baking it: If you have a pizza stone, bake the pizza on it at 475 – 500 degrees for about 10 minutes. If you don’t have one because it broke in half like mine did and you’re too cheap to buy another one just use a baking sheet with the holes throughout it. It usually takes about 10 – 15 minutes at 475 on the bottom rack. Cut and enjoy!