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The Best Pizza Recipe

Updated on February 3, 2016

Cook Time

Prep time: 1 hour 10 min
Cook time: 20 min
Ready in: 1 hour 30 min
Yields: 2 Pizza Crusts

Why Make Pizza From Scratch

My husband and I love pizza, especially on Friday's (it's like our thing). In the early days, we would call the nearest joint to have a few large pizza's delivered and hand the nice delivery man $50 so we could sit in our sweats, watch movies, and drink wine.

Why did we always order so much pizza for two people, you ask? We love having leftover pizza for lunch the next day.

Spending about $200 a month on pizza started to get to me- why is it so much money for pizza anyway?! So one day I decided to try out a few recipes for my own dough because I figured it would save so much money and it would be another "thing" we could do to stay true to Pizza Fridays.

The Numbers

Like I mentioned before, Pizza Fridays would range from about $40-$50 depending on what and where we ordered from.

When you make your own pizza, you are spending minimally for the base ingredients and mostly for the toppings (you can really put anything on pizza). Most of the base ingredients will be in your pantry - flour, salt, sugar, water, olive oil. If you have to buy yeast, corn meal, and toppings such as pepperoni, cheese, pizza sauce, etc., it will only come out to around $10. And for 2 good size pizzas (let's say large-ish), that is a pretty good deal.

So keep on reading, and remember- have fun when you do this. There's nothing like feeling gourmet in your yoga pants.


  1. In a stand mixer with the hook attachment, combine the flour, yeast, sugar and salt.
  2. Mix on the low setting for about 3 stirs.
  3. Set the mixer to medium low and gradually pour the hot water into the mix, about 2 tbsp at a time.
  4. Add 2 TBSP of the olive oil.
  5. Set the speed to medium and continue to mix until the dough has formed a ball. (hint: if dough is too sticky, add a little more flour. If too dry, add a little more water).
  6. Take the dough from the mixer and drop on a floured surface.
  7. Knead the dough for a few minutes and shape back into a ball.
  8. Grease a stainless steel or glass mixing bowl with 2 tsp olive oil.
  9. Place the kneaded dough ball into the bowl, and cover tightly with plastic wrap.
  10. Set aside for at least 1 hour to let the dough rise.
  11. Turn the dough back out onto a lightly floured surface.
It should look airy and just a little sticky!
It should look airy and just a little sticky! | Source
Rolled out dough. Set them on top of each other with a piece of GREASED and FLOURED wax paper to make room for more crusts.
Rolled out dough. Set them on top of each other with a piece of GREASED and FLOURED wax paper to make room for more crusts. | Source
Browning some yummy Italian sausage to accompany some sizzlin' banana peppers on one pizza. A true favorite.
Browning some yummy Italian sausage to accompany some sizzlin' banana peppers on one pizza. A true favorite. | Source

12. Preheat oven to 475º-500º.

13. Knead the dough to get all of the air balls out and form into a ball again.

14. Cut the dough into 2 pieces (or several to make personal pizzas!)

15. Sprinkle cornmeal on pizza pans or baking sheets. If no cornmeal, lightly spray the pans with cooking spray.

16. Roll dough balls out to make crusts. Make as thin or thick as you like and whatever shape you want. The more rustic looking, the better!

17. Transfer crusts to pizza pans/baking sheets and top with desired fixings.

18. Drizzle topped crusts with a smidge of olive oil and a sprinkle of kosher salt and freshly ground pepper.

19. Put pizzas in oven and bake for at least 20 minutes. Constantly check to make sure your pizza doesn't burn!

20. Once pizzas are done, remove from oven and cut into pieces. Be careful, pizza will be hot. Serve immediately.

What You Will Need

  • 4 Cups All Purpose Flour, + Extra for rolling
  • 1 Packet Instant Dry Yeast
  • 1 Palmful Kosher Salt
  • 1 Palmful Sugar
  • 2 TBSP + 2 TSP Olive Oil
  • 1 1/2 Cups Hot Water, Not boiling
  • 1 Stand Mixer with Hook Attachment
  • 1 Separate Mixing Bowl
  • Plastic Wrap
  • Rolling Pin
  • Cornmeal (optional), For pizza bottoms

Finished Pizza

Tips and Tricks

  • After you have made the two dough balls, you can either use them immediately OR wrap in plastic wrap, put in a zip-loc bag (something air-tight) and refrigerate or freeze. Fresh dough should not be left in the refrigerator for more than a few days.
  • Pizzas that have more and heavier toppings will take longer to cook, and the crust will be less crispy.
  • Sautee veggies such as peppers and onions before topping pizza.
  • Cook meats thoroughly before topping as well (brown meats, grill chicken, etc.)
  • Sprinkle final products with a little grated Parmesan for an extra pizzazz.
  • Get creative with toppings. Try a white sauce, or try BBQ chicken pizza with untraditional cheeses, such as smoked gouda. YUM.
  • Use leftover dough to make breadsticks: Spray a frying pan with cooking spray and set on stovetop to medium heat. Roll the left over dough out thin on your floured surface and place right in the pan. Cook one side until the dough starts to bubble up and then flip to cook the other side. Drizzle with olive oil and sprinkle with salt and pepper. Dip in leftover pizza sauce.
  • Leftover pizza is the BOMB, especially after a night out. Store leftovers in the fridge in an airtight container, or on a plate covered in plastic wrap for up to 3 days.

Little cute pizza doughs risen, kneaded, and ready to go in the freezer for more future pizza Fridays!
Little cute pizza doughs risen, kneaded, and ready to go in the freezer for more future pizza Fridays! | Source


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