My son’s favorite food has been pizza for as long as he can remember. He used to sigh when I got the frozen ones from the store to save money, and ask if we were going to get ‘real’ pizza sometime. You know, from a ‘real’ restaurant.
When I started making this recipe for homemade pizza, he never asked to get ‘real’ pizza again. This one is both ‘real’ good, and far less inexpensive than what you can get at a restaurant. A win for both picky eater and frugal mom!
Recipe makes enough for 2 medium (12 inch, 30.5 cm) pan pizzas. You can start the sauce and toppings first, or work on them while the dough is rising. I like to prep the chopped veggies and meat, start the sauce, then make the dough. I start to cook the toppings while the dough is rising, and grate cheese while the crust bakes.
Homemade Pizza Sauce
1 can tomato paste
1/2 cup water
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
Add all ingredients to saucepan and stir well. Bring to a simmer on medium high, then reduce to low and cover, stirring frequently.
Homemade Pizza Dough
2 1/2 cups flour
1 packet active dry yeast
1/2 tsp salt
2 Tbsp olive oil
1 cup warm water
Note: I use a stand mixer that with a dough hook attachment to save some of the work of kneading, since I get inflammation easily in my hands. I’ll provide the information for making it either using the stand mixer to knead or by hand.
Preheat oven to 425. In a large mixing bowl (or the bowl from your stand mixer), combine 1 cup flour with the yeast and salt. Add in warm water and oil. Beat with mixer on low speed for 30 seconds, then on med high for 3 minutes. Scrape bowl with spoon as needed.
Kneading by hand: Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Continue to knead in flour until dough is smooth, elastic and not sticky (around 5 minutes).
Kneading using mixer: Slowly add remaining flour, 1/2 cup at a time and continue to mix on medium for 3 minutes, until no more flour will go into dough. Remove dough from bowl, turn onto lightly floured surface and knead in enough remaining flour to make a moderately stiff but elastic dough.
Divide dough into two balls of dough, cover and let rise in a warm area for 10 minutes.
Take one of the balls of dough and flatten it out into a circular shape on a lightly floured surface using a rolling pin, until it is approximately 12 inches (30.5 cm) in diameter. Lay the dough on a lightly greased pizza pan, pinching the edges to build up a crust. Poke holes all over the surface of the dough with a fork to prevent air bubbles. Repeat with the second ball of dough.
Bake crust for 10-12 minutes, until just starting to turn golden brown.
1 Tablespoon olive oil
2 links Italian sausage, chopped
1 bell pepper, chopped
1/2 onion, chopped
1/3 cup sliced black olives
8 ounces sliced fresh mushrooms
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Heat olive oil on medium high in skillet. Add onion and bell pepper, and cook until just starting to wilt. Brown sausage in pan. Add in fresh mushrooms, cover and cook for a few more minutes, until mushrooms are starting to soften. (If needed, you may add in another Tablespoon of olive oil or 1/4 cup water to keep vegetables from sticking to pan).
Spread sauce evenly on each pizza crust. Sprinkle a layer of sausage and veggies over the sauce. Top with cheeses. Leave a 1/2 inch (1.3 cm) border of the dough plain for the crust.
Cook for 15 minutes, or when beginning to get golden brown on edges and top. Remove from oven and let stand for a couple minutes, then slice with a pizza cutter or knife.