Jennifer Lambert

A Sacred Balance

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You are here: Home / Recipes / Homemade Pizza

Homemade Pizza

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June 22, 2015 By Jennifer Lambert Leave a Comment

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.

First Ingredients for Pizza

After about 5 minutes, the yeast is frothy and smells great.

Proofed Yeast

I add a blend of flour to get the perfect texture in my pizza crust.

Second Ingredients for Pizza

If you can find a pizza flour or pastry flour, it makes a difference!

Pizza Flour

I pour the flour in on top of the yeast and sprinkle with salt.

Adding Flour and Salt to Yeast Mixture

Having the right tools is important! These are the best baking pans.

Pizza Pans

The dough is all ready when the sides of the bowl are mostly clean. Perfect consistency: not too dry and not too wet.

Mixed Dough

I knead the dough for a few minutes with olive oil. Sometimes, I’ll use more flour if it’s a very wet day.

Dough Ball

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!

Risen Dough

I love this little scraper, divider, cutter thing.

Divider Cutter

I dump the dough out and divide into quarters for four pizzas.

Divide into Four Dough Balls

I spread the dough by hand and docking eliminates any air bubbles.

Docking to Eliminate 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.

Pizza Toppings

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!

Pizza Sauce

Gotta add a sprinkle of oregano. Trust me.

And sometimes a sprinkle of basil and garlic powder.

Oregano

I like the edges crispy. I leave mine in the oven longer than the kids’ pizzas.

Cooling Pizza

The best pizza cutter tool. It rocks back and forth. It’s fun.

Pizza Cutter

This boy is super happy and ready to eat and watch a movie!

Pizza Night

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.

Print

Basic Pizza Dough

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 large dough balls

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

  1. Add yeast, oil, salt, and honey to water and let proof for about 5 minutes until bubbly.

  2. Add flour gently and mix until it forms a ball.

  3. Knead for a few minutes on floured countertop and form into a boule.

  4. Let rest for at least 1 hour in oiled lidded container. It will double in size.

  5. Cut dough balls into desired sizes for pizza. Use fingers to spread into desired shape, not a rolling pin.

  6. Dock to eliminate air bubbles. If using a peel, sprinkle semolina or cornmeal to keep dough from sticking. Place dough on peel.

  7. Add sauce and toppings.

  8. Slide pizza onto stone in oven. Bake at 500* for about 10 minutes.

  9. 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.

Print

Pro Pizza Dough

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 personal pizzas

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

  1. Mix ingredients in stand mixer until dough pulls away from sides of bowl.

  2. Knead dough on stone counter until it feels smooth. I usually don't need to add any more flour or oil.

  3. Coat with about a tablespoon of good olive oil and place in sealed container for a few hours to rise.

  4. Cut into individual size doughs and press out dough by hand. (Using a rolling pin makes it tough.)

  5. Place dough on pizza peel. Use semolina to keep dough from sticking. Top with your favorite toppings.

  6. 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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Filed Under: Recipes Tagged With: frugal, pizza, recipe

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