I grew up with my dad making pizza. My friends always made a big deal out of my dad making our pizza, and it wasn’t until I was older that I realized that most people did not make pizza at home. Even when I got married and started perusing DIY cookbooks, many recipes for pizza still included refrigerated store-bought dough as your starter! Don’t be afraid of homemade pizza. It’s tasty, you can tailor to all of your flavor preferences, and so much cheaper than delivery!
What you need:
- 4 c. bread flour
- 2 1/4 t. yeast
- 1 1/3 c. warm water
- 2 T. olive oil
- 1 t. salt
- Toppings! My kids love the standard marinara sauce, pepperoni, and shredded mozzarella. My favorite toppings are olive oil, sliced tomatoes, fresh basil, fresh mozzarella, salt, and pepper.
- stand mixer with dough hook (or large bowl and wooden spoon)
- rectangular cookie sheet with sides or pizza stone (I love using my Pampered Chef stone bar pan)
- measuring cups and spoons
Time: 20 minutes prep, 2 hours rising time, 15-20 minutes baking time
Freezeable: Yes! I have frozen the dough, tightly wrapped in plastic wrap and then placed in a ziplock bag. It is also the only recipe I’ve been happy with when making homemade frozen pizzas.
- To freeze the crust: bake the rolled out and formed crust (brushed lightly with olive oil) for 6 minutes. Let cool, then wrap with plastic wrap and aluminum foil. To prepare, defrost, top, and bake for 15 minutes.
- To freeze the fully made pizza: bake the topped pizza for 6 minutes. Let cool, then wrap with plastic wrap and aluminum foil. To serve, bake frozen pizza for 15-20 minutes.
Serves: 6-8 (makes 2 medium pizzas, or 1 large rectangle and 1 small circle)
Multiplying the recipe: Yes, this multiplies easily. I doubled it when I took these pictures.
Slow-Rise Homemade Pizza:
Dissolve yeast in warm water. Mix with remaining ingredients. Knead for 5-10 minutes with the dough hook in your stand mixer, adding flour sparingly only when needed to achieve desired texture. Cover with damp cloth. Let rise about 2 hours, punching down halfway through.
Grease two 14″ pizza pans or cookie sheets, or if using ceramic pizza stones, cover with a thin layer of cornmeal.
Preheat oven to 400F. Roll out dough on a lightly floured surface. Place on the pans/stones. Add toppings. I have found great results when I can prepare the pizza to this stage and then allow it to rest/rise for up to another hour. It is also good baked immediately from this step.
Bake for 10 minutes, then rotate pans/stones. Bake for another 5-10 minutes, or until light brown.