Homemade Pizza is a regular feature on the FishFam menu. I try to make it at least once a week, usually on Fridays. This makes a great start to our weekend. Coupled with rootbeer, a movie, and snacks, it creates a fun family night for my husband and me and our six children.
The first time I made pizza, it was a terrible bomb and I vowed never to make it again. That was fifteen years ago. About three years later when our first child was born and we moved to one income, I reconsidered that vow. I liked pizza, but I knew it wasn’t in the budget to indulge on a regular basis.
Instead, I set out to teach myself how to make it at home. After some trial and error, I’ve come up with something that we like just as well if not better than pizza parlour pies. I still goof up sometimes, but overall everyone enjoys pizza night.
I rely on my bread machine to make fantastic dough. The texture can vary a little, depending on the humidity, but overall it’s pretty consistent.
Pizza Dough
1 1/2 cups water
1/4 cup olive oil
2 Tablespoons honey
4 1/2 cups flour
1 Tablespoon salt
1 Tablespoon yeast
Combine ingredients in the bread machine pan according to the order recommended by your machine’s manufacturer. Set on dough and start the machine, checking after ten minutes to make sure all the ingredients have been incorporated and not stuck to the side of the pan.
When dough is ready, divide into portions. This makes six individual pizzas or three to four large. Shape each portion into a flat round. Place on a cookie sheet or pizza pan that has been greased and sprinkled with corn meal. Spread pizza crust with sauce.
Sauce
I usually use whatever spaghetti sauce I have on hand. Usually something I’ve made myself, like this tomato sauce with meats. I prepare it in huge quantities and store it in 2-cup portions in the freezer. The morning of pizza night, I pull out a container to thaw in the refrigerator.
I use about 2/3 cup sauce for large pizzas, 1/3 cup for smaller, individual size pies.
Toppings
Start with a sprinkling of cheese. We like a combination of shredded jack and mozzarella cheeses.
Next layer on whatever toppings you like:
- pepperoni
- sausage
- sliced mushrooms
- diced onion
- diced or sliced tomato
- sliced, black olives
- chopped zucchini
- sliced bell pepper
Top with more cheese.
A preheated oven is key to a great crust. Up to an hour before baking, set your oven to 475 °. Bake pizzas for 8-15 minutes, depending on their size. Use the shorter baking time for smaller pizzas, the longer time for larger ones. Pay close attention to how your oven operates and how brown your pizzas are getting. I cook only one large pizza at a time.
Enjoy!
What’s your favorite pizza topping?
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{ 28 comments… read them below or add one }
Look delicious! I've got a pizza dough recipe I like, but I'm going to try this one next.
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Okay, I made this tonight and want to use it tomorrow. Can I just store it in the fridge overnight? Or should I put it in the freezer? Thanks to anyone that can help?!?
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For just overnight, I would store in fridge. Longer storage, freezer.
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Is there anyway to translate the dough recipe into a non- bread machine one? Maybe warm the water and let the yeast sit, then combine, let rise, then punch down? Does that sound right?? Lol… Did I just figure it out?
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Jessica Reply:
July 5th, 2010 at 1:17 pm
Yes, that’s exactly it. I’ve done it when making many batches at once.
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Katy Reply:
July 27th, 2010 at 12:52 pm
Can you give me instuctions for the non-bread machine intructions? I need more directions than sit, combine, rise, and punch! haha.
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Jessica Reply:
July 31st, 2010 at 7:33 am
Non-bread machine directions: Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.
Tara Reply:
July 30th, 2010 at 6:54 am
Could you outline in more detail how to make this dough if you don’t have a bread maker? The first post was a little vague for me, as I’ve never made any type of bread before. FYI: The breadmaker is on my Christmas list!
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Jessica Reply:
July 31st, 2010 at 7:33 am
Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.
I’ve been making homemade pizza for 13 years and have never been satisfied with any of the recipes I’ve tried. I’ve made this 3 times now It is awesome! This is now the only one I will use, it has ended my cravings for any of the pizza chain pizzas. Thank you for sharing!!!
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Jessica Reply:
July 8th, 2010 at 3:15 pm
Yeah! Thanks for letting me know that it works for you!
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Your pizzas look great!! I have been fiddling around with a different dough recipes, but haven’t really found one we really like, so i’m going to try yours, I do have a question though: what purpose does the honey serve? Is it just to give the dough a hint of sweetness? I ask because its not something we normally have in the house and wondering if i could get away with substituting brown sugar. Thanks!
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Jessica Reply:
July 8th, 2010 at 3:13 pm
A little bit of sugar or honey helps the yeast do its stuff. Feel free to substitute a different sweetener.
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I had just all but given up on good pizza at home. After reading all of your posts and seeing your wonderful-looking pizzas, I’m going to give it another try. It gives me a reason to keep my bread machine around a little longer. lol! I was thinking about donating it because it has been taking up space since I haven’t used it in quite a while.
Thanks for the inspiration to try again!
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Hi! Sounds yummy!! Was wondering how you freeze the pizza dough?
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Jessica Reply:
July 13th, 2010 at 10:50 am
I wrap each dough ball in plastic wrap or sandwich bag and then store in freezer in a gallon size bag. Do it quickly in the coldest part of your freezer. The yeast keeps going and dough can keep rising until it’s frozen. (It’s alive!)
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I have a question. Like Carrie, above, I’m going to try this recipe without a bread machine. I also want to freeze the dough. Should I freeze it before it rises and just let it rise when it thaws in the fridge?
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Jessica Reply:
July 25th, 2010 at 3:46 pm
Sorry, I thought I answered this. I freeze after the first rise.
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(I can’t find which post about your pizzas that I made my original comments on.)
These pizzas are awesome. I have been a homemade-pizza failure for a decade. No more, thanks to you! My pickiest eater tells us that this is her favorite meal. The sauce is awesome. (We don’t like that sweet stuff.)
I do the dough with my kitchenaide mixer. Warm water, yeast, and 2 cups of the flour in together….let it proof for a few minutes. Mix in everything else besides the last of the flour. After a little mixing, add remaining flour. It only takes a few minutes of prep. Then I let it rise for an hour. Punch it down and it is ready to go.
Love it!
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Jessica Reply:
July 25th, 2010 at 3:45 pm
Yeah! Thanks for the good word. When I’m making this for the freezer, I get one batch going in the bread machine and one in the Kitchenaid. And that’s exactly how I do it.
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Have you tried using whole wheat flour in place of white flour or a half and half combo?
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Jessica Reply:
August 1st, 2010 at 9:11 pm
I’ve done partial, but I didn’t care for the texture of all whole wheat.
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Hope im not repeating but about freezing the dough after the first rise, you just pop it in as is?Its usually very soft no? Just curious as i would like to make a few at a time to safe myself some hassle next time! What are the best steps to take once removing the dough from the freezer.
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Jessica Reply:
August 27th, 2010 at 6:22 am
I’ve been researching and testing. I think the best way is to only rise about 30 minutes and then put each dough ball in sandwich bag. When ready to thaw, remove from the bag and place in a greased dish in the refrigerator, covered with a towel. Gonna mix up several batches today.
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I am giving this a try today, but I am going to freeze the dough to use for after baby #3 gets here. So when I am ready to use it, I just thaw it in the bag all day then just roll it out, etc, or does it require some more rise time or anything?
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Jessica Reply:
November 17th, 2010 at 1:59 pm
@Lerin, I take out the frozen balls from the bags and place in a greased dish and let it thaw/rise all night in the fridge or 1/2 day on the counter.
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Wow, this pizza dough is awesome! I was skeptical at first, because it seemed extremely crumbly when the bread machine first started mixing the ingredients together. However, this was the best pizza that I have made by far. I live in Puerto Rico, so the humidity usually obliterates any type of dough that I attempt to make. When I try to make pizza, I always have to add so much flour to make it less sticky that I end up with white crust that never browns–and it tastes terrible too! However, this dough browned up beautifully without burning the cheese. It truly was pizzeria quality dough. I am soooo excited about this! We can pizza any time we want without breaking the bank. Thanks so much for sharing this recipe!
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Jessica Reply:
January 7th, 2011 at 4:30 pm
So glad that it worked for you!
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What size bread machine do you use? Mine makes a 2lb loaf is that big enough? Thanks! Can’t wait to try it!
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Jessica Reply:
January 16th, 2011 at 2:16 pm
Mine is a 2 lb. machine
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Never mind, I just tried it and it was perfect! I used 1 C wheat 1 C white and 2 1/2 C bread flour. The dough was amazing!! so elastic and perfect moisture content – not to wet/dry. Thanks!!
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Jessica Reply:
January 16th, 2011 at 2:16 pm
Glad it worked for you!
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Just tried this (w/computer set up in the kitchen!) tonight and it turned out AMAZING!!! Just wondering, to turn it up to be extra-fattening (hey, I’m pregnant!), how would you make this a pan pizza?
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I know this is an old post, but after many failed homemade pizza attempts, I tried this recipe and it was AWESOME! In fact, I just ate leftovers : ) I think the thing I always missed before was the oven being so hot – I swear most recipes call for 400 degrees. That and the awesome crust recipe….Thank you so much for sharing!
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Thanks for all the information! I’m going to make this tomorrow and freeze it! I’m hoping to make a months worth and start having Friday Pizza Nights!
Thanks for all the tips on freezeing and thawing! I cant wait!
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Okay…Stupid question…Self rising flour or all purpose. I have never made pizza dough.
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Jessica Reply:
May 23rd, 2011 at 8:58 pm
all-purpose, unbleached.
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Hi,
I’m getting ready to attempt some freezer cooking in anticipation of our new baby’s arrival in 3 months. I’m trying to get my plan together and I wanted to have ‘frozen pizzas’ in the freezer. I see where you have suggested freezing the dough, but have you ever tried actually putting the whole pizza together and then freezing? Would you bake the crust briefly before topping and then freeze or what would you suggest? I love the idea of having to only grate cheese and chop veggies once and have many pizzas ready to go for my children to pull out and heat. Thanks.
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Jessica Reply:
June 15th, 2011 at 7:01 am
@Stephenie, I don’t recommend freezing it topped and uncooked. That would get soggy. (I have no idea how the frozen pizza people do it.) But, I have made small pizzas, baked them and then frozen them baked for a quick reheat. Makes for great, quick lunches.
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I’m making mine for the first time. I had to half the recipe because my machine is smaller. I really want to get the hang of this! a few questions. I forgot to stick around and watch it after 10 min, mine was a bit sticky… then it would not hardly spread on the pizza pan, it kept shrinking back together, and I got one pizza and one small pizza out of the crust. My pizza pan is not very large either. Is doesn’t seem like the amount you said you were able to get from a whole recipe worth?
Thanks!
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Jessica Reply:
August 22nd, 2011 at 9:54 am
@Tracy, To reduce the stickiness, you can work in more flour. It’s a fine line, though. Too much flour can make it tough. Also, the humidity in the air can effect the texture of the dough. It’s kind of a trial and error method.
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Jessica Reply:
August 29th, 2011 at 8:39 pm
You made it into pizza and the dough won’t cook? How many pizzas and how high was the heat?
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Marie Reply:
August 31st, 2011 at 2:49 pm
@Jessica, It was at 475 like the “easy cheese pizza” recipe said. I am super new to making my own stuff, this was my first. The only thing I can think of is 2 things–I used whole wheat flour and maybe I didn’t let the dough rise/sit long enough. I made the dough without a bread machine. I’m going to try it again next day off. But if anyone can think of any other reason why it may not have worked, please let me know;)
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Your red sauce (no meat) is in my crock pot right now and the dough is rising as I type this. We are trying to eat out less and if I can make a pizza everyone likes at home that would be a big step I came here via aslobcomesclean.com reading about the pantry challenge.
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Jessica Reply:
January 6th, 2012 at 9:26 am
Sounds like a great plan! I am heading to the kitchen to get my dough going right now!
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Kris Reply:
January 6th, 2012 at 2:35 pm
@Jessica, Turned out great! I made small pizzas and let my boys make their own even though we just had cheese. It rolled out nicely and baked up well. I won’t have a problem getting 6 individual pizzas out of it. I used my kitchen aid and then let it rise in the mixer bowl next to the crock pot with the sauce for added warmth since my house is not that warm. Thanks for a great easy recipe.
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Jessica Reply:
January 6th, 2012 at 2:37 pm
@Kris, love it! So glad you enjoyed it.
I am tying SSSOOO hard to try and make some of our own ‘stuff’ in the kitchen. I need to learn more about how flour and yeast work to make dough. Your recipe doesn’t say anything about letting the dough ‘rise to double in size’ but a comment mentioned it. I have a new Ninja procssor with a dough paddle that I want to try out using this recipe!! I’m scared
but I want to try. Can you help, please? Thank you, Lindy
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Jessica Reply:
January 17th, 2012 at 11:30 am
I wish I could, but I have no idea how to make dough in a food processor. But, I would read the manual’s recipes for dough and follow the instructions, only using these ingredients. Does that make sense?
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i too was wondering if you let the dough rise in the bread machine, or after the ten minutes do you form it into the pizza’s. if you let it rise in the bread machine approximately how long does it rise in there? or should i take it out and put it into a greased bowl and cover it and let it rise for an hour? thank you!
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Jessica Reply:
January 23rd, 2012 at 8:42 pm
@rere, if I’m using the dough that day, I let the dough cycle do it’s thing. If I’m going to freeze the dough, I set the timer for 30 minutes and then form the dough into balls, wrap, and freeze it.
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Hey! I haven’t the slightest clue of the order that I’m supposed to put these ingredients into my bread machine. You had mentioned whatever the manufacturer info says, but I can’t find that. Is this the order that you put yours in the bread machine?
Thanks so much!
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Jessica Reply:
January 30th, 2012 at 9:44 am
Manufacturers vary. Mine says liquids, then dry ingredients with the yeast last. Hope that helps!
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Jessica,
How many pizzas does each recipe make? Thanks!
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Jessica Reply:
March 13th, 2012 at 8:42 am
It will make four 12-inch rounds, but feel free to use other sizes.
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