Ledo Pizza & Ledo Pizza Sauce Recipe
My favored pizza worldwide is Ledo’s Pizza, and I’m talking about the original Ledo in Adelphi, Maryland. The first time I consumed Ledo’s Pizza, it was most definitely love at first bite. If a huge cake layer that contains 2 snack bar trays with tasty cheesy pizza was on the table, I remained in cooking ecstasy!
I was crazy for the crust, which was extra like a flaky pie crust than a traditional pizza crust. I enjoyed the wonderful sauce, and also, naturally, the cheese was wonderful too.
I have my own pizza copycat dish because I simply did not like the pizza near my house. This homemade ledo pizza is scrumptious. You will marvel how simple it is to make an amazing homemade Ledo pizza. Try Ledo pizza recipe!
Ledo Pizza (Copycat)
For The Crust
- 1 3/4 Cup unbleached flour plus extra if you knead the dough
- 3/4 Cup warm water 105 to 115 degrees
- 1 Packet Fleischmann's active dry yeast
- 1 tsp sugar
- 1 tsp kosher salt
- 1 tbsp light olive oil
- Cornmeal Optional
For Marina Sauce
- 1.5 – 2 cup light or extra virgin olive oil
- 4 -28 ounces canned plum tomatoes in thick puree
- 1 – 6 oz The good tomato puree, such as Contadina
- 4 – 6 fresh garlic cloves crushed
- 1 Medium large onion Finely Chopped
- Pepper flakes
- Kosher salt
- Freshly cracked black pepper
- Getrockneten oregano Optional
- Pepper flakes Optional
- 8 oz grated mozzarella cheese
- 8 oz Marinara sauce
For The Dough
- Measure 1 3/ 4 cup flour and 1 tsp kosher salt in a big mixing dish and set it aside.
- Measure 3/ 4 cup hot water in a Pyrex gauging cup. Insert a thermostat, and when the temperature drops to in between 105 levels and also 115 degrees, spray the bundled dry yeast in. Add 1 teaspoon sugar and also 1 tablespoon oil. Mix with a fork and leave it for 5 mins till the yeast is foamy externally of the water.
- Put the water, yeast, oil as well as sugar blend right into the dish with flour and salt. Carefully fold the fluid right into the dry ingredients with a rubber spatula. ]Unload the dough on a floured board, counter, or a table. Knead for about 7-10 minutes, add a little flour to the Board if the dough starts to hold, or if your dough is too damp. You know you are kneading it if, you push your finger conveniently right into the dough and the impression disappears. One more sign that you have the dough is kneaded sufficiently is, if you observe that the dough is more difficult knead. Place the dough in a huge, clean dish, lightly with a little oil and cover the bowl with cling wrap. Put it in a warm location in your cooking area. Allow it to get two times as large, which can take an hour to an hr and a half. If your cooking area is not warm sufficient, it might take around 2 hours for the dough to double in size.
- Then dispose the dough on a floured board. Transform it as soon as on the board with flour, then pat it to decrease it. Cut the dough right into 2 equivalent components. Wrap separately in cling wrap and stored in a Ziploc bag. Refrigerator the dough till you're ready to make your pizza. You can utilize the dough to a day after it.
For The Marina Sauce
- Add around 1/ 4 mug olive oil in a deep pan. Sprinkle some smashed red pepper flakes in the oil.
- Fry for 1 minute. Add some finely sliced onion. Fry till transparent.
- After that add the crushed garlic to the deep pan. Fry it for some more time.
- Take some canned tomatoes and place them in the bowl of a food processor with a metal blade (subject to the juice or puree in a canister). Pulse the tomatoes, up until they almost pureed.
- Add the tomatoes and some juice or puree right into the container. If you are utilizing canned smashed tomatoes, add all of it in the pot. Add a can of tomato paste, a little kosher salt and some fresh broken pepper. Ensure to mix well.
- Let it simmer in a low flame for about an hour. After the mixture has simmered for an hour, add 1 tsp sugar and a minor pinch of Herbes de Provence or Italian flavoring. Let it simmer for at least another 30 mins, keep tasting the mix every 15 mins and adjust the salt, pepper, pepper flakes to your preference.
For The Pizza
- Preheat the oven to 500 degrees.
- Place a large piece of parchment paper on a tough cookie sheet or half sheet pan. Sprinkle some yellow cornmeal on the parchment paper.
- Take one of your pizza doughs from the refrigerator and spray some flour on a board or counter. With a rolling pin, roll the dough, to make it rectangular shaped, Keep the dough between 13-16 inches.
- After that add a 1 cup of sauce cover the entire surface area. After that spray some dried out oregano (optional) on the sauce.
- If you like your pizza a little warmer, add a couple of sprinkles of pepper flakes on the sauce.
- Then sprinkle over 8 oz. grated mozzarella cheese over the sauce and cover the dough with it. Put on a low shelf in a preheated stove and bake it for 15 minutes.
- If you like your pizza bread to be crunchier, cook it for another couple of mins. Make use of a pizza cutter to reduce the pizza into squares or rectangular shapes and serve quickly.
Note: You could also use a seasoned pizza stone to make your pizza more delicious.
Liked this Ledo pizza recipe? let us know if you made any changes to Ledo pizza recipe and how did you find your pizza. If you enjoy having pizza regularly, you might want to try the Happy Joe’s Taco Pizza next time.
I can’t wait to try your recipe. We regularly buy the sauce for our own pasta and pizza. Take note that Ledos uses smoked provolone and not mozz.
Your pizza looks delicious! Ledo pizza uses a cheese mix of mozzarella and provolone. And their sauce is sweet and is made with rosemary. Crust was very flaky… I too was brought up with the original Ledo pizza. The provolone, rosemary and flakey crust makes the Ledo pizza!
I work at ledo pizza and two things I know, if the dough sits for more than two hours out. The yeast makes it rise two much. It should always be fresh. Working it too much is also a problem, just like biscuits. Also when rolling it out, the last step is scoring it with this roller thing. Otherwise it will rise and bubble too much. You want it like a cracker. Try those tips and you will likely make this recipe great!
Not enough oil in this recipe. Found some postings by ex employees who say water to oil ratio is closer to 2:1, and you do NOT use olive oil.
I don’t mean to be disrespectful, but you have the crust all wrong. Ledo’s crust is very simple and flaky. And you’ve got to have the smoked provolone cheese. I used Jar Marinara sauce, from The Pioneer Woman. Worked out pretty good.
1/4 oz fresh yeast, or 1 tsp. Dried yeast (I threw the whole packet in)
5 oz warm (110 degrees ) water
3oz vegetable oil
2 1/3 cups all purpose flour
That’s it! No salt, no sugar.
Put your yeast, and water in a large bowl. Stir until dissolved, about 4 min. Dump the rest in your bowl and mix and knead a bit. Set aside to rise a bit.
The secret is to roll it out thin, and fit it in your pan. Prick the dough, and top with sauce and cheese.
Pretty darn close o Ledo’s
Ledo’s does not use mozzarella cheese on their pizza. Smoked provolone is what you need, and since you can buy Ledo’s sauce in the grocery store, the only thing you need to worry about is getting the crust right. Oh, and if you are making the pepperoni pizza, you need to buy a whole one and cut it yourself. Sliced pepperoni sold in the stores is too thin.
I grew up eating Ledo’s pizza and have been trying to replicate it ever since. I was told that the ovens in the Adelphi location were part of the “secret” of their great crust. Thanks for the recipe.
This isn’t a flakey crust, the sauce is not sweet, and Ledo’s does not use any mozzarella cheese, it’s a blend of domestic provolone. Nothing like Ledo’s.