We promised to share our killer Homemade Pizza Recipe so you and your family can make pizza for some Friday Night Family Fun or host a Pizza Party. If you have a standing mixer, the dough is super easy to make. If not, it just takes a little muscle power to knead the dough. We love crispy crust so for this recipe we use a pizza stone. You could certainly use this dough in a pizza pan as well, but you’ll have to watch to see when it’s done. The dough comes out a little softer in a pan.
Warning: This is one of those family tradition recipes that isn’t really writen down but we have developed over several years of practice. I’ve tried to write it as exact as I can, but you might just need to eyeball some things and add your own touch.
3 cups flour
1 pkg. yeast
1 cup warm water
1 tsp. salt
1 Tbsp. vegetable oil
1/2 tsp. corn meal, extra corn meal for rolling dough
1 16 oz. can of tomato sauce
1 6 oz. can of tomato paste
2-3 Tbsp. dried oregano
2 tsp. onion salt
2 tsp. garlic powder
1 tsp. dried basil
1 lb. low-fat Mozzarella cheese
1 lb. Mexican Chihuahua cheese
Note: Since low-fat Mozzarella cheese has lost it’s flavor and doesn’t brown nicely, we mix it with Mexican Chihuahua cheese. The Chihuahua cheese melts nicer, is a little saltier, and browns up great! If you can’t find it, mix in whole milk Mozzarella or just use the low-fat Mozzarella. It will taste good, just not brown up as nicely.
1. Dissolve package of yeast in warm water in a small bowl. Mix well.
2. In a large bowl or standing mixer bowl, add all of the dry ingredients and mix well.
3. Make an island in the center of the dry ingredients and add the egg, yeast and vegetable oil. Knead dough thoroughly with a standing mixer or your hands. (Use the bread hook attachment on your standing mixer and this is a breeze. You can turn it on and walk away. However, don’t overknead the dough. 3 – 4 minutes is all that is needed.)
4. Let the dough rise in the bowl for at least 10 minutes or set aside if you are going to make a double batch. Put pizza stone in the oven, sprinkle a little corn meal on the stone, and heat to 500 degrees. (The hotter the stone, the crispier the crust. Don’t be afraid to let it really heat up.)
5. Divide the dough into 3-5 balls to make individual pizzas. We can usually get 2 or 3 adult-size 12″ pizzas and 2 smaller 9″ kids-sized out of one batch of dough.
6. Sprinkle some flour on your rolling pin and sprinkle corn meal on a flat surface. Roll out the dough as thin as you like into a circle (or as close to a circle as you can get.) The dough will snap back a little when you go to pick it up and move it. That’s OK but if it snaps back too much, you need to roll it out a little more and make the dough less elastic.
7. Place the circle of dough on a pizza paddle or a large cutting board that has been sprinkled with corn meal. Before you start putting the toppings on, gently shake it back and forth to make sure that the dough isn’t sticking and will easily slide off.
8. Spoon on the tomato sauce, use as much as you like. Add the toppings and cheese. Sprinkle a little parmesan on at the last minute and slide the pizza into the oven on the stone.
9. Bake for 8-10 minutes or when the cheese turns golden. Mangia!
Here are our favorite Pizza Topping Ideas:
My son: Sausage
My husband: Sausage, mushroom, onion and green pepper
My daughter: Cheese, please
Me: Goat cheese, sliced fresh basil, plum tomatoes, freshly shaved parmesan
If you are looking for something a little more exotic, we also like:
Taco Pizza – taco seasoned ground beef, tomato sauce or taco sauce, monterey jack and cheddar cheeses, (after baking garnish with shredded lettuce, diced tomatoes, black olives, sour cream, and crushed Doritos)
Hawaiian Pizza – canadian bacon and pineapple tidbits
Swiss and Onion Pizza – This is a great appetizer. Carmelize onions. Brush pizza crust with rosemary flavored olive oil, put slices of swiss cheese and carmelized onions on top. Yummy!
What are some of your favorite pizza toppings?
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