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Easy and delicious homemade pizza. Restaurant quality pizza, made at home for a fraction of the cost.

Easy and delicious homemade pizza

Make restaurant quality pizza in your own kitchen for a fraction of the price with simple ingredients.

Ingredients

  • Crust
  • 3 cups flour I like a blend of 2 c. sprouted, 1 c. unbleached white
  • 2 1/2 tsp. active dry yeast
  • 1 1/2 tsp. sea salt
  • 1 1/2 c. warm water
  • Sauce
  • 1 large can of tomato puree I like organic Muir Glen brand
  • 1 tsp oregano
  • 1/8 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 16 oz. block mozzarella cheese low moisture
  • desired toppings: meat peppers, onions, mushrooms, jalepenos, tomatoes, etc.

Instructions

  1. In a medium sized bowl, combine flour, salt and yeast and stir well.
  2. Add warm water. Stir until it becomes a shaggy dough.
  3. Then with floured hands, knead the dough until it comes together to a slightly sticky yet manageable dough. Add a bit more flour if needed.
  4. Cover and let rise for 30 minutes in a warm area.
  5. While dough is rising, make sauce and shred cheese.
  6. Sauce
  7. Stir together tomato puree, salt, oregano and garlic powder in a small bowl. Set aside.
  8. Shred cheese by hand or with a food processor.
  9. After dough has risen, preheat oven to 500 degrees.
  10. Put your baking stone in the oven to preheat as well.
  11. On a floured piece of parchment paper, carefully take half of the dough and gently stretch it to form about a 12 inch circle. Do not roll out or push down too hard. Be careful to also not allow dough to get too thin.
  12. Brush the edges of the crust with olive oil.
  13. Add sauce, cheese and toppings.
  14. Transfer pizza and parchment paper onto hot stone.
  15. Bake on top rack at 500 degrees for 6 minutes.
  16. Rotate pizza and drop the position to the BOTTOM rack for an additional 4-5 minutes or until crust is browned and cheese is bubbly and beginning to brown.
  17. Transfer pizza off of stone and parchment paper onto an elevated cooling rack, so crust does not get soggy.
  18. Repeat with second pizza.
  19. After pizza has cooled, transfer onto a cutting board and cut into eight equal slices with a pizza slicer.