Homemade Pizza…You’ll Never Go Back to Storebought

IMG_8163 (2)Several months ago I made Pizza Pockets (pictured to the right), a fabulous family-friendly recipe.

Then yesterday my mother-in-law and I made homemade pizza; basically the same idea. Instead of decorating two whole pizzas identically, we set out the toppings and had everyone pick their section and decorate it however they wished!

It was a hit!

P.S. Sorry for the bad picture quality. I wasn’t in reach of the Canon, so I used Cobalt’s iPhone. Plus the room was dark. But hey at least I took one anyway, right? :)

Homemade Pizza

Makes 1 pizza to serve 3-4 people (we doubled this for five people)




  • 1 (0.25 oz) pkg active dry yeast (or 2 1/4 tsp)
  • 1 tsp white sugar
  • 1 cup warm water (110F)
  • 2 1/2 cups flour (I used half whole wheat and half white)
  • 2 tsp olive oil
  • 1 tsp salt
  • (optional) dried herbs and garlic seasoning


  • Whatever you’d like :) We used tomato sauce, orange peppers, tomatoes, olives, basil, green onions and cheeses


  1. In a bowl, dissolve yeast and sugar in warm water (I heated my water for a minute in the microwave). Let stand until creamy/foamy, about 10 minutes (this is important!)
  2. Add flour, salt and oil to water mixture. Stir until smooth and a dough ball forms. Knead dough if you feel like it for a minute or two (this isn’t critical but it seemed to help the texture). Then let the dough rest for five minutes (Mine rested for almost an hour because we were cleaning the kitchen…but this didn’t seem to affect anything…if anything it made the crust taste better!).
  3. Turn dough out into a lightly greased pizza pan. Roll into desired shape. Prick the dough all over with a fork, leaving two inches around the edges.
  4. Bake crust at 400 for 10 minutes or until crust is slightly firm/crunchy.
  5. Spread desired toppings on crust and bake for another 10 minutes, until cheese is melted and slightly crispy and golden brown.

– – – – –


Definitely the best homemade pizza I’ve ever eaten, even compared to my mom’s, haha. I was very pleased that using half white flour and half wheat gave the crust lots of wholesome flavor without the density. Kneading the dough slightly, then letting the dough rest awhile and baking it slightly before placing on the toppings probably corresponded to the crust’s perfect texture, thickness and crispiness. Plus, adding herbs to the tomato sauce and crust dough was most likely responsible for each bite’s smashing flavor (I’ve made so many bland pizza doughs in the past that I didn’t want this one to be next!).  The greatest thing about this recipe is that my picky sister even liked it! :)


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