Make a Ledo’s Pizza!

Get the ingredients

* 1/2 bottle of Ledo’s Pizza Sauce

* 1 bag-o-cheese

* 1 Cup Flour

* 1/2 packet of Yeast

* 1 tsp Sugar

* 1/4 cup Vegetable oil

* 3 tsp Olive oil

* Water

NOTE: You’ll also want to have a pizza roller!

You can order the Ledo’s sauce from their website.

I personally use Sargento’s Mozzarella as the cheese, but I also know that Ledo’s doesn’t use mozzarella. They use smoked provolone. We’ve tried multiple types of smoked provolone, however, and they all taste super funky. So if anyone knows the actual brand Ledo’s uses, please lemme know!

You’ll also need yeast. I use Fleischmann’s for no other reason than it was on the shelf. 🙂

I use 00 (double-o) flour, but I’m sure all-purpose will work fine, too. Click here to get the kind I use on Amazon.

Preheat the oven to 400F

Right before you start doing all the legwork on the crust, start preheating that oven. Yes, your oven will be running at 400F for long before you are ready to put the pizza in it, but that will help you get even heating throughout the crust, and you really want that. 😉

Hook up the yeast

I put 1/2 packet of yeast in a bowl and add about 1Tsp of sugar for the yeast to activate.

Next, I use about 1/2 cup of water between 100-110F. The temperature is what’s needed for the yeast to do its thing. The amount of water is what works best for me when I get to mixing the dough.

Mix it with a fork and set aside while setting up your dough and other ingredients.

Mix up the dough

Put 1 cup of flour in a bowl. If you want thicker crust, go with 1 1/4 cups of flour. Mix in the yeast water using a fork. Try to get it really mixed in. You’re not going to get all the flour mixed, but that’s when you’re going to start using that vegetable oil until the flour is fully combined.

If you over-hyrdate it, you’ll know because it’ll get all goupy. No biggie, just add in more flour to compensate until you have a nice doughy consistecy.

Knead the dough

Now you have to get in there and work the dough. Use flour to dust up the area, your hands, and the dough itself; otherwise, it’s going to stick all over your hands and everything.

Basically, you’re stretching and pulling the dough for about 1 minute. Don’t overdo this. If you do, you’ll lose that Ledos consistency.

Just press down on the dough and push forward. You’ll see it start to rip. Next, fold it back on itself and turn it clockwise. Repeat.

Form it into a ball and move on to the next step.

Prep the dough for rising and let it rise

Take some vegetable oil and smear it around in a bowl.

Put the dough in the bowl and smear more vegetable oil on it.

Cover with saran wrap.

Let is rise for 30 minutes.

You’ll see recipes say to let it go 2-3 hours. That may be fine for some pizzas, but don’t do that with Ledos-style crust. You’ll lose the crust consistency you’re aiming for.

Roll it out!

Dust the work area and dust your roller. If you don’t have a roller…good luck. haha

Put the dough down and start rolling it out for the first time. It’s going to spring back a lot, but just keep working it and find the right pressure.

Don’t put it back into a ball and re-roll it. That will overdo Ledos-style consistency!

Now, try like mad to get the dough into a shape that fits your pan. I know Ledos pizza is square, but my pan ain’t! 😀