This Homemade Pizza is every bit as good as anything you will order from a pizza place! It is fast and easy and fun for the whole family to make! Top with my Homemade Pizza Sauce and your favorite toppings and this pizza will become a family favorite!Makes 3 large pizzas (24 slices), or 8-10 smaller personal pizzas (depending on how thick/thin your roll the dough).
Servings: 12servings (2 slices from large pizza) approx.)
Ingredients
PIZZA DOUGH
1 1/2cupswarm water
1tbspInstant yeast (rapid rise)
1tbspwhite sugar
1tspolive oil*canola or vegetable oil work too
1/2tspsalt
1/2tspgarlic salt
3- 3 1/2cupsflour
cornmeal for rolling out, optionalsee notes
Pizza Sauce (my recipe, or store bought)See below for my recipe or click HERE
Shredded Mozerella or Shredded Pizza Blend Cheese
Parchment Paper, for rolling out and baking your pizzasee notes
TOPPING SUGGESTIONS
Pepperoni
Sausage
Candian Bacon
Ground beef
Onions, chopped
Green Peppers, chopped
Mushrooms, sliced
Olives
Pineapple
any other toppings you like*nutritional calculation based on 3 large pizzas pizza with cheese and pizza sauce only
Instructions
Place your pizza stone, or a baking sheet turned upside down in the oven. Heat your oven at 500° and let your pizza stone or baking sheet heat for at least 30 minutes.
For The Dough: Add your water, sugar and yeast to your mixing bowl and let it sit for about 5 minutes until bubbly. Then add in your oil, salt and garlic salt and slowly start adding your flour while it is mixing. Add your flour just until the dough starts pulling away from the sides of the bowl and is slightly sticky to touch. (You can always add a dusting of flour for rolling it out if it is too sticky). Let your dough knead in the mixer for 3-5 minutes or until dough is smooth.
Divide the prepared dough into the desired amount of pizzas. The dough usually can make 3 thinner, large crust pizzas, or somewhere around 8-10 smaller personal pizzas (depending on how big/thick you roll them out). Pay attention to the size of your pizza stone or upside down baking sheet and make sure you do not roll your pizza crust bigger than the surface for baking!
Sprinkle your counter with some flour and start rolling our your pizza. Then sprinkle some cornmeal on your surface and finish rolling out the dough on the cornmeal so the bottom of the crust has cornmeal on it. (This will help it move easier for getting it in and out of the oven.)
Spread pizza sauce and put cheese and desired toppings on your pizza! (see below for my pizza sauce recipe).
Sprinkle your pizza peel with cornmeal. Slide your pizza peel under the pizza so the pizza is on the peel. If you are having a hard time getting the pizza on the peel, add more cornmeal under the pizza (gently lift the pizza a side at a time and sprinkle some under each side). The cornmeal will help the pizza slide on and off the pizza peel easier. Then using the pizza peel, slide the pizza into the oven on to your pizza stone (or baking sheet turned upside down).
Let your pizza bake for 10-12 minutes or until the pizza is done to your liking. When your pizza is done, use the pizza peel to slide the pizza off of the stone/baking sheet and then take the pizza out of the oven and place on a cutting board! Cut your pizza in slices and enjoy!
**If you are worried about moving the pizza to and from the oven you can use parchment paper, the crust just won't be as crispy! Just roll out your pizza on parchment paper, just like the recipe states above. Then transfer the pizza on the parchment paper in to the oven and place the parchment paper with the pizza on it on the pizza stone or baking sheet for baking. After the pizza is done, lift the parchment paper with the pizza on it out of the oven and enjoy!
Notes
***nutritional calculation based on 3 large pizzas with cheese and pizza sauce only… serving size approx. 2 large slices For baking your pizza you will need a pizza stone, or a baking sheet turned upside so you have a flat surface for sliding your pizza in and out of the oven. Heat your pan or stone in the oven for 30 minutes so it is toasty for your pizza! Cornmeal is not necessarily needed. I love the crunch it gives to the bottom of the crust and can help with moving the pizzas on and off the pizza stone if you aren't using parchment paper. It is totally optional...but you will absolutely need cornmeal if you are not using parchment paper to move your pizzas in and out of the oven. If you are having your pizza bake directly on the hot pizza stone or upside down baking sheet you have to use cornmeal to prevent sticking.The parchment paper is for ease of moving your pizzas. I have used pizza peels and paddles and if you don't have enough cornmeal your pizza will stick, making it hard at time to move your pizza on to your hot pizza stone without your toppings falling off and you creating a mess! This makes your pizzas that are loaded with toppings easier to get in and out of the oven- no tricky sliding on and off a pizza peel or paddle! Just take a corner of the parchment paper and slide the entire thing on to the stone...and it is just as easy to get out of the oven also! It also helps with baking the pizzas fast...I only have one pizza paddle so when my kids make personal pizzas everyone can make their pizza on their own piece of parchment paper and then it is so easy to rotate them in and out of the oven! That being said, feel free to use a pizza peel or paddle, just remember to use cornmeal so it will slide off easily when ready to bake and so it doesn't stick while cooking.I love my Easy Homemade Pizza Sauce, but you can use store bought. See below for my recipe!Use any toppings that you would like. The great thing about homemade pizza is you could literally make each slice or quarter of a pizza different so everyone is happy! If you don't use all of your dough, freeze it until you are ready to make pizza again. For a faster pizza the next time, you can roll out any extra dough, and bake through the first bake, then let it cool and freeze it so you have premade crusts for the next pizza night!
Nutrition information is automatically calculated and should only be used as an approximation.