DIY Pizza

Don’t be intimidated, you truly can’t mess this up! We’ve outlined a very simple recipe below. If you would like video step by step instructions, Scribe Winery has a great video on their Instagram IG TV, link HERE.

Ingredients:

  • Bootjack Woodfired pizza dough, at room temperature for at least 1 hour

  • 1/2 to 1 cup crushed Dirty Girl Produce tomatoes

  • Toppings (optional): leftover greens or veggies, bell pepper, onions, etc.

  • One 4 oz ball of Double 8 Dairy Mozzarella

  • Cornmeal or all-purpose flour (optional)

Equipment

Pizza stone or baking sheet

pizza peel or baking sheet

parchment paper (optional)

Instructions:

  1. Pre-heat your oven to 500-600. (Arrange a rack in the lower-middle part of the oven. Don't be afraid to really crank the heat up to its highest setting as the high heat will help make a more flavorful crust. Let the oven heat for at least 30 minutes.)

  2. Bring your dough to room temp

  3. Roll out dough to 12” and place on baking sheet. Three methods below.

    Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches long. Form the dough into a large disk with your hands and place it on the parchment. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or on an upside-down rimmed baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

  4. Top with favorite toppings. Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Add your slices of mozarella cheese and any other toppings you would like.

  5. Bake the pizza. Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the flour/cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.

  6. Transfer the pizza to a cooling rack and let cool slightly.

  7. Top with fresh basil

  8. Slice into pieces, and serve!