In the food business, there’s a saying, "If you want to make money, make pizza." The ingredients cost next to nothing, and you’ve always got a market hungry for your product.
Turn that logic around, and you’ve got an economic case for homemade pizza. Flour and packaged yeast are cheap, water is free (or close to it), and you probably already have the toppings in your fridge. A homemade pizza party can cost less than $2 per person. You can’t even get a slice for that these days.
Worried that you lack the know-how or heat to make pizza at home? Andrew Burman, a graduate student in New York University’s Food Studies program, insists he can make fantastic homemade pizza—from scratch—using ordinary kitchen equipment in less than 45 minutes.
“It’s all about the heat,” Burman says.
To make the dough, he empties the contents of one package of Fleischmann’s yeast in a measuring cup, and covers it with 1¼ cups of warm tap water. Then he mounds two cups of all purpose flour on the counter, and makes a well in the center. He slowly pours one cup of water/yeast into the well, stirring it into the flour with a fork, until he’s got a shaggy dough. He adds a generous pinch of salt and begins kneading.“I want the texture to have the stickiness of a lint roller,” says Burman. He adds the remaining water/yeast and a bit more flour. He kneads for 5 minutes, until the dough, according to Burman, “becomes smooth, like a baby’s head.” He lets the dough relax, covered under a damp paper towel, for at least ten minutes. “It’ll be even better in half an hour, and really good after a day in the fridge,” says Burman.
Meanwhile, he has a cast iron griddle heating on the stovetop, and has turned the broiler on high with a rack four inches below the heating element. He cuts off a racquet-ball sized portion of the dough, and uses his fingers to stretch it, careful not to break the dough.
He puts the dough on the griddle, drizzles olive oil, thinly sliced red onions, grated Parmesan and green olives on top, and pops it under the broiler. He watches it until the dough rises and browns, and the toppings melt and bubble, about 4 minutes. “You could call this pizza, flatbread, it’s all the same thing,” says Burman. Bottom line: It tastes really good.