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

Easy and delicious homemade pizza

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

Ingredients

Crust

  • 1 ½ c. warm water 110-115 degrees F
  • 2 ¼ tsp. active dry yeast
  • 2 tbsp sugar I use organic sugar
  • 1 ½ tsp. sea salt
  • 2 tbsp olive oil
  • 4 cups all purpose flour I use an organic brand

Sauce

  • 1 large can of tomato puree I like organic Muir Glen brand
  • 1 tsp oregano
  • ⅛ tsp. garlic powder
  • ½ tsp. sea salt
  • 16 oz. block mozzarella cheese low moisture
  • desired toppings: meat peppers, onions, mushrooms, jalepenos, tomatoes, etc.

Instructions

  • In a bowl or stand mixer, stir together water, yeast, and sugar. Let sit for 10 minutes.
  • Stir in salt and olive oil.
  • Add flour one cup at a time and stir.
  • Knead dough for 10 minutes either using a stand mixer or by hand.
  • Split into two balls for large pizzas, three balls for medium size pizzas, or four balls for small pizzas.
  • Place the dough balls in separate oiled bowls, cover and let rise for 75 minutes.
  • While dough is rising, make sauce, shred cheese, and preheat the oven and baking stone to 500 degrees for at least 30 minutes.
  • For the sauce, stir together tomato puree, salt, oregano and garlic powder in a small bowl. Set aside.
  • On a lightly floured piece of parchment paper, carefully take out the dough and gently stretch it and push out to form a large circle, leaving a larger area at the edge. Do not roll out or push down too hard. Be careful to also not allow dough to get too thin.
  • Brush the edges of the crust with olive oil.
  • Spread on sauce, and add cheese and toppings.
  • Using a flat baking sheet, transfer pizza and parchment paper onto hot stone in the oven.
  • Bake at 500 degrees for about 8 minutes or until crust is golden and cheese is bubbly.
  • Transfer pizza off of stone and parchment paper onto an elevated cooling rack, so crust does not get soggy.
  • Repeat with remaining pizzas.
  • After pizza has cooled, transfer onto a cutting board and cut into eight equal slices with a pizza slicer.