Homemade Pizza from Scratch

It’s not delivery—it’s homemade!

We have used two different recipes for the crust. Both work well but produce different results. Maybe someday we’ll try a blend of both—some pizza places do it that way.

Crust #1 — Biscuit Style, With Garlic

Combine flour, baking powder, salt and garlic powder; add butter and water, mixing with a spoon. Spread into greased 11 by 17 inch baking sheet (or two 12 inch round pizza pans) and press to fit edges. Then proceed with sauce and toppings.

Crust #2 — Yeast Bread Style

Makes two 14-inch crusts, or one 12-inch and one 16-inch crust

Use bread machine at DOUGH setting, or use these instructions:

Add lukewarm water and vegetable oil to bowl. Add flour, sugar, salt and yeast. Mix by hand, then knead on floured surface. Cover; let rise in a warm, draft-free place until doubled, about 50 to 60 minutes.

Knead dough about 1 minute, then let rest 15 minutes. Then roll dough out to fit 12 or 14 inch pizza pan. Place dough into greased pan which has been sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm place for 20 to 25 minutes. Then proceed with sauce and toppings.

Pizza Sauce

Combine all ingredients; spread evenly on crust (this will cover all of either crust recipe nicely). Top with desired toppings.

Then top entire pizza with 16 ounces shredded or sliced cheese (shredded works best). I recommend 8 ounces of Mozzarella and 8 ounces of either Cheddar, Provolone or Baby Swiss. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until cheese begins to brown.

Suggested Pizza Toppings

Quantities given are sufficient to cover the crust recipes above.

Sausage: Breakfast sausage (pork or turkey) is excellent—1/2 to 1 pound crumbled, cooked and drained.

Mushrooms: Pieces and stems work fine. Use one or two 4 ounce cans. Split the larger pieces if you like. OR, cut up fresh mushrooms!

Onion: One medium, chopped.

Green Pepper: 1/2 to 1 medium, chopped. Red and yellow bell peppers work well, too!

Olives: Green stuffed olives are excellent—use up to a whole 5-3/4 ounce jar, sliced. Black (ripe) olives are good also.

Pepperoni: 3 or 4 ounces of slices is plenty. Should be put on last, right before the cheese.

Other toppings can be used also: try Canadian style bacon, ham, pineapple or whatever else you may think of. Just don’t offer me any, if you use anchovies!