Calling All Pizza-makin' Mamas and Papas!

As far as sauce little bit of butter, garlic, roasted tomatoes and mushrooms can make a simple sauce.Its not heavy and won't soak through the crust

OMG i seen this post and had to laugh my bf is making pizza at home right now... I am at work.. Sigh... I will get his recipe and share.. its the best

I make homemade pizza a couple of times per month and hands down, the Pioneer Woman's pizza crust is the BEST! Perfect texture, the bottom gets a little crispy but the inside stays a bit chewy...so good. The recipe can be found on her web site (link below) or in her cookbook, "The Pioneer Woman Cooks." Oh, and here's a tip: this dough tastes even better if you give it a cold rise. By this, I mean, make the dough but rather than let it rise somewhere warm right away, just put it in a bowl covered with plastic wrap and put it in the fridge for a few days. Gives it such an amazing, developed flavor. In fact, I made a batch of the PW pizza crust yesterday (Wednesday) and will make the pizza on Saturday. I'm not much help in terms of sauce and we tend to enjoy the more "gourmet" style pizzas (check out PW's potato-leek pizza, it's unbelievably good!). Hope that helps & have fun!

http://thepioneerwoman.com/cooking/2010/02/my-favorite-pi...

I really like the pizza crust recipe in everyone's favorite red and white checkered cookbook- Better homes and gardens. The only thing I do differently is that I roll out the dough and spread all of the topping on before I bake it at all. I then bake until the crust looks done. The crust comes out much more soft this way, instead of baking it 2 times. As for the sauce, I cheat and use a jar of spaghetti sauce, so I'm no help there!

We make pizza a lot. You can do any toppings you want, but we like cheese and onion. Remember that veggie toppings add water, which can cause a soggier crust.
The important part is the dough. The further in advance you make the dough, the better the flavor.

Makes two large thin crusts, or one big pan.

2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup cornmeal
1 tsp yeast
1 tsp sugar
1 1/2 tsp salt
1 1/2 cups water
2 Tbsp olive oil
- - - - - - - - - - - - - - - - - - - - - - - - -
Mix all the dry ingredients.
Stir in water and olive oil until it's a nice rough ball of dough.
Cover with plastic wrap.
1st rise -- 3 hours to 24 hours
Reform it into a cylender, cut in half to make two balls of dough.
These can be refrigerated for days or used immediately.

When I make the pizza, use a little olive oil and I flatten the dough by hand on a sheet of wax paper. Then turn it over onto a pan or stone and peel off the paper.

We either make a sauce or use Classico Spicy Red Pepper, then top with 8oz of grated mozzerella, chopped onion, and a little kosher salt, cayenne pepper and garlic powder.

Bake at 450 for 24 minutes on the middle shelf.

Have fun!

Thanks for the question - I'm going to try the Pioneer woman crust recipe, we do home made pizza alot, and I either buy store dough, or I have made a few different crust recipes from allrecipes.com which have not come out how I wanted, too hard and chewy.

For sauce, I just buy tomato puree and I add Italian seasoning and a little salt, and garlic and good to go.

My hubby and kids love Hawaaiin pizza (mozz cheese, ham and pinneapple). Personally I like spinach or olive or mushroom.

I usually make my own crust but recently I seem to stuggle for it to turn out perfectly. A few weeks ago we made pizza from Rhodes frozen Bread. We thawed a loaf of bread an cut it into four pieces and we each made and decorated our own pizza they way we wanted it. We also made some dessert pizza's. They were amazing

http://www.rhodesbread.com/

Hi jac-

We make home made pizza A LOT!

As far as sauce goes, I often just get a can of tomato puree...as all of the toppings and cheese/garlic etc seem to be the real tasty bits! (and we do it all...bowls of olives, green onions, mushrooms. pepperoni, ham, pineapple...etc)

We also have ricotta cheese...and spinach for those that like a 'white' pizza.

For the crust...I use my kitchen aid with dough hook...about 2.5 to 3 cups all purpose flour...just shy 2 tsp yeast... .5 tsp salt, 1 cup warm water...and some olive oil...

I work the dough til firm...but not sticky...let it rest a bit...then divide for individual pizzas.

(with my mixer, I can double/triple this...and divide the dough as necessary)

I have folks 'make' their own...and with oven at least 450...I give each a timer...and they are on their own!

Best luck!

Happy pizza!
michele/cat

***** .5 teaspoons salt (1/2 teaspoon)*****

http://allrecipes.com//Recipe/amazing-whole-wheat-pizza-c...

Very easy and freezes great! I make this about every two weeks.

I do the whole wheat pizza dough from The New Basics.

http://books.google.com/books?id=NHPQ1mkbp3YC&pg=PA11...

We make the dough in our bread machine (following the recipe that came with it) and for sauce we use canned ground tomato with salt and oregano sprinkled on before adding toppings. I like to prebake the crust 10 mins at 400 without toppings so it fully cooks. Also helps to prebake so you can do it ahead of time, cover with plastic wrap, and be ready to go when its time to eat.

I have an odd recipe I've used for many years.... it's called "Bubble Pizza" ...

It isn't quite like a traditional pizza, but the kids loved it!

2 cans biscuits
1 jar pizza quick sauce
any toppings you like (If you are using ground beef or sausage, or a meat you have to cook first, cook it and completely cool it.
2 C mozz. cheese
1 C cheddar cheese

Cut the biscuits in quarters, put in a bowl. Add the Pizza quick sauce, and any toppings (except the cheese!!!)

Stir well.

Pour into a greased 9 x 13" pan.

Bake at 400 degrees for 20 minutes.

Remove and cover with 2 C mozz. cheese, and 1 C cheddar cheese.

Bake an additional 10 minutes.

I typically made it with 1 lb ground beef, onions, green pepper, mushrooms, and black olives.... but you could use whatever combinations your family prefers.

When my kids were little, one batch easily fed the entire family with leftovers.

This is the sauce I make!! I make batches and freeze it in baggies.

http://rhythmofthehome.com/2011/08/tomato-frenzy-roasted-...

I can't remember where I found this, but I've been using a pizza crust recipe by Emeril Lagasse that's really easy and good.

1 cup warm water
1 packet yeast ( sometimes I use fast-rising)
1TBSP. sugar
2 TBSP. olive oil
2 1/4 cup flour
1/2 tsp. salt ( I have decreased the salt to 1/4 tsp. to lower the sodium and tastes OK still - up to you) Mix all together, place in greased bowl and cover with towel. Let rise 45min-1 hr. Cut that time about in half if using fast -rising yeast.
Then form onto pizza pan or cookie sheet. Add toppings. Bake at 425 degrees for about 15 minutes.
I've found this recipe really easy and haven't had any problems with it. I've been making homemade pizza much more since I've found this recipe!!

I usually use store bought sauce and toppings vary ...our favorite lately is mozzerella cheese with small pieces of bacon and red onion ( no onion on the kids part though)!

When I first started making pizza, the dough never cooked all the way through. Before adding the sauce and toppings, spread the dough on your pan and brush with olive oil, bake it at 450 for about 10 min.

For sauce, I usually use a can of italian diced tomatoes, drained and then chopped up and drained again - prevents soggy pizza. Maybe add a little salt.

I also zap any veggies in the microwave for 1-2 minutes before putting on pizza - this cuts down on the moisture that can make the pizza soggy.

My grandma has been making home made pizza for the family on Sunday's for my whole life. She is Dutch, by my grandpa was Italian through and through. Here is her recipe - although I have to say when we wrote it down - it wasn't exact - a little of this and a little of that she says.

5 cups Ceresota flour
1/2 cup oil (olive oil preferred)
1 cup hot tap water
1 pkg yeast
1/2 tsp sugar
1/2 tsp salt
1/2 tsp oregano

Kneed dough 10 min until smooth and elastic. Let rise until double in size. preheat oven to 425. I cook the crust for about 10 min before I put the sauce and stuff on b/c we like a crispier crust.

Her sauce is hard to share b/c again it's a little of this and a little of that, but it's mostly crushed tomato, tomato paste, and tomato sauce. mixed with your fav stuff - ground meat or herbs. If your sauce is a bit acidic (as tomato sauces tend to be), add a very small amount (about 1 tsp or less) of baking soda at the very end of the cooking process. You'll see it bubble and it will reduce the acid a bit.

We love making home made pizza at home too. It's fun for the kids to help and a great family tradition.

I do my pizza on the grill. It is the best. I've been making pizza for years, but grilling it is the best! I use the basics of the crust/instructions for this recipe: http://allrecipes.com/recipe/pizza-on-the-grill-i/

The Better Homes & Garden cookbook has a really easy crust and sauce recipe that is great. If you don't have it, I'm sure you could find it online or at the library.