The Realtor's Perfect Pizza Primer W/ Dough Recipe

The Realtor’s Perfect Pizza Primer W/ Dough Recipe


The Realtor's Perfect Pizza Primer W/ Dough Recipe

The Realtor's Perfect Pizza Primer W/ Dough Recipe

The Realtor's Perfect Pizza Primer is a thorough manual that provides useful tips for designing the ideal pizza experience. This primer offers both an authentic dough recipe and crucial advice for making the ultimate pizza. This resource is made to accommodate cooks of all experience levels, whether they are seasoned professionals or kitchen newbies. The primer explores a variety of pizza types, from gluten-free to gourmet, with a focus on high-quality ingredients and cutting-edge methods, making sure there is something for every palate. It analyzes the background and cultural significance of pizza, broadening your understanding of this cherished cuisine. The primer is a valuable resource for both individuals and families looking to learn how to make outstanding pizzas that satisfy
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 412.7 kcal


  • Ingredients required 10 items


  • 1 1/2 cups plus 3 tablespoons of warm 80° water
  • 2 tablespoons olive oil use garlic oil right away if you have any!
  • two teaspoons of sugar
  • sea salt one teaspoon
  • I use dry coffee creamer 2 teaspoons of dry milk
  • 4 1/2 cups flour I use AP instead of the recommended bread flour
  • two teaspoons of dried active yeast
  • When the machine beeps to add items like nuts I add the herbs.
  • 1/8 tsp. dried oregano
  • 1/2 tsp. dried basil


Directions to Prepare 6 steps
Use the breadmaker to make the dough. According to the manufacturer's directions for your machine, place everything in there.
I shred my own mozzarella cheese (about 2 pounds) if I have the time. Otherwise, I use store-bought shred, which makes up about 3 cups of each pizza. Then, since I'm fortunate to live three blocks from the business that makes homemade Italian sausage, I purchase a pound of the mild, loose sausage and fry it just until the pink disappears and some of the pieces begin to turn brown. In the same pan where I cook the sausage, I also saute the onions, which are also just beginning to brown and become soft and wilted. I slice a baseball-sized portion of an onion into 3/8-inch rounds. Do other vegetables right there with these if you're doing them as well.
I divide the dough in half and roll it out into two roughly 10x12-inch rectangles for pizza. I roll it out to a fairly thin thickness of 1/4 to 3/8 inch, similar to cookie dough. It produces thin-crust pizza that is crispy on the bottom and doughy on top like it should be.
The dough, a layer of cheese, a thick coating of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a liberal sprinkle of granulated garlic, then Romano cheese, and finally another semi-thick layer of cheese are added to the pizza at this point.
I place the pan or stone in the oven when the temperature reaches 425°F so that it is already hot when I place the pizza on it. I use a baking sheet without sides to transport the pizzas back and forth while I lay out my dough with a rolling pin on heavily floured parchment. I simply drag the pizzas by the parchment's edges. I remove all the spare racks from the oven and position the one I'm using near the bottom so I have room to maneuver inside.
The 20 minutes of baking. The tops ought to be very brown and magazine-worthy in appearance. When it is finished cooking, the onions are nicely caramelized, and the sausage is not burned or uncooked.
"The Realtor's Perfect Pizza Primer" is a priceless tool for pizza lovers of all skill levels. With its carefully prepared dough recipe and thorough instructions, it equips people to make pizzas that go above and beyond the norm. The emphasis on high-quality ingredients, a variety of styles, and cutting-edge methods in the primer elevate pizza-making to the level of an art form that anybody can learn. Pizza's cultural and historical roots are explored, strengthening the bond between chefs and the world's most adored food.
This primer offers a plethora of information to improve your pizza-making expertise, whether you're a novice cook starting out or a seasoned chef trying to hone your talents. Because of its intuitive design and insightful analysis, each pizza made is a masterpiece that is tailored to the customer's preferences. The Realtor is ideal

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