We have homemade pizza every week. The kids looks forward to Pizza Night. We usually watch a movie.
Our Homemade Pizza Recipe is simple, tasty, and all natural!
I perfected this recipe during our first deployment. It saved us a lot of money and is super healthy compared to takeout.
My second job was at Pizza Hut. I paid attention.
I start by proofing the yeast. I add warm water, yeast, and olive oil and whirl it around to blend. Then walk away.
After about 5 minutes, the yeast is frothy and smells great.
I add a blend of flour to get the perfect texture in my pizza crust.
If you can find a pizza flour or pastry flour, it makes a difference!
I pour the flour in on top of the yeast and sprinkle with salt.
Having the right tools is important! These are the best baking pans.
The dough is all ready when the sides of the bowl are mostly clean. Perfect consistency: not too dry and not too wet.
I knead the dough for a few minutes with olive oil. Sometimes, I’ll use more flour if it’s a very wet day.
Time to let the dough rise for about an hour. I love these cube containers! I often set it by the radiator since it’s warmer there.
Time for a beer!
After an hour, it’s soft and almost double in size. Smells great!
I love this little scraper, divider, cutter thing.
I dump the dough out and divide into quarters for four pizzas.
I spread the dough by hand and docking eliminates any air bubbles.
Time to gather toppings. We like various pepperonis and salamis and sausage. I love red onion, peppers, and mushrooms. Everyone likes extra cheese!
A little sprinkle of fresh Parmesan on top of any pizza is wonderful, by the way.
Drizzle just a wee bit of olive oil for a nice crisp.
I love this brand of pizza sauce since it’s natural, with no icky ingredients. It’s the only one I can find lately.
We often can our own marinara.
I haven’t harvested any tomatoes in a while. I might just go to the farmer’s market and buy a case or two!
Gotta add a sprinkle of oregano. Trust me.
And sometimes a sprinkle of basil and garlic powder.
I like the edges crispy. I leave mine in the oven longer than the kids’ pizzas.
The best pizza cutter tool. It rocks back and forth. It’s fun.
This boy is super happy and ready to eat and watch a movie!
Top the stretched out pizza dough with favorite toppings and bake at 450* for about 10 minutes.
Honey or sugar is optional and just makes the dough a bit sweeter.
Basic Pizza Dough
Ingredients
- 1 packet yeast or 2 1/4 t
- 2 cups warm water
- 1 T honey or sugar optional
- 1/2 c olive oil
- 6 cups flour I do a blend of pastry or bread flour and whole wheat
- 1 t kosher salt
Instructions
Add yeast, oil, salt, and honey to water and let proof for about 5 minutes until bubbly.
Add flour gently and mix until it forms a ball.
Knead for a few minutes on floured countertop and form into a boule.
Let rest for at least 1 hour in oiled lidded container. It will double in size.
Cut dough balls into desired sizes for pizza. Use fingers to spread into desired shape, not a rolling pin.
Dock to eliminate air bubbles. If using a peel, sprinkle semolina or cornmeal to keep dough from sticking. Place dough on peel.
Add sauce and toppings.
Slide pizza onto stone in oven. Bake at 500* for about 10 minutes.
Cut and serve immediately.
Recipe Notes
This dough recipe makes two large pizza doughs.
Some of my favorite pizza tools:
Our new and improved pizza recipe:
UPDATE:
Now that we’ve moved back to the States, I’ve invested in some pizza stones. We bake the pizza at 500* for about 10 minutes. I use Wheat Montana flour.
Pro Pizza Dough
Ingredients
- 2 cups warm water
- 1/2 cup extra virgin olive oil
- 2 T yeast
- 1 T kosher salt
- 6 cups really good quality AP flour I use 5 cups Wheat Montana Premium All-Purpose Flour and 1 cup white or whole wheat
Instructions
Mix ingredients in stand mixer until dough pulls away from sides of bowl.
Knead dough on stone counter until it feels smooth. I usually don't need to add any more flour or oil.
Coat with about a tablespoon of good olive oil and place in sealed container for a few hours to rise.
Cut into individual size doughs and press out dough by hand. (Using a rolling pin makes it tough.)
Place dough on pizza peel. Use semolina to keep dough from sticking. Top with your favorite toppings.
Bake for about 10 minutes in 500* oven on preheated pizza stone.
Recipe Notes
This dough recipe makes enough for 6 personal pizzas that fit well on our pizza stones.
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