Homemade Pizza!
A long time ago, when my husband and I were first married, there was a huge snow storm that crossed the lower half of the state. At the time we lived in an apartment complex in Saline, MI. A group of our good friends also lived in the complex, so we were happily snowed-in together.
There was more snow than I could ever remember, and it was so bad that Michigan Avenue was closed for three days, along with Briarwood Mall and most businesses. In the entrance of our complex, there was an abandoned car with snow that covered all but the roof. The drifts were incredible and we could barely walk. With snow up to our hips between the drifts, a few of us managed to get to a grocery store next to our complex. Other people were apparently more prepared than we were as the shelves were getting pretty empty. So we pooled our resources and bought enough odds and ends for a few days.
My good friend Renée and I decided to try making homemade pizza for the group of about 8 people – something we had never attempted before. We followed the recipe, made the dough by hand, let it rise, and proceeded to make two pizzas. We both cooked a fair amount and thought, “This should be easy.” When the hot pizzas came out of the oven, they looked and smelled great. When we cut them, they seemed a little stiff, but we didn’t think much about it. Then we all bit into our slices…the dough was one level softer than hockey pucks! Let’s just say our group ate the tough dough (we really had no choice), and never spoke of those pizzas again!
Until two years ago I was hesitant to even try to make pizza again. But, when I received my Kitchen Aid mixer, there was a recipe with it for Crusty Pizza Dough and I tried it. This time the crust was crisp on the bottom, soft in the middle, and with the toppings I used, it was delicious! I also made my own sauce…I have included that recipe below. You don’t have to have a mixer to make the dough, although it does make it easier. I have included instructions for both methods. Give it a try!
Homemade Pizza
Dough Ingredients:
- 1 package active dry yeast
- 1 cup warm water (105° to 115°)
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 – 3 cups all-purpose flour
- 1 tablespoon cornmeal
Steps:
- Dissolve yeast in warm water in a warmed mixing bowl.
- Add salt, olive oil, and 2 cups flour. If you have a mixer, mix with the dough hook on speed 2 for about 1 minute. By hand, mix until thoroughly blended.
- Add remaining flour, ½ cup at a time, and mix for another two minutes until the dough clings to your hook, or spoon, and the dough “cleans” the sides of the bowl. (If using the mixer, stay on speed 2.)
- With the mixer, knead on speed 2 for another 2 minutes. By hand, knead the dough on a floured surface. The dough should not be sticky, or too tough.
- Place the dough in a greased bowl, turning to grease the top. Cover the bowl with a towel or plastic wrap, and let it rise in a warm place, free from drafts, for about 1 hour, or until it is doubled in bulk.
- Punch the dough down (literally punch it in the center; it will deflate).
- Brush your pizza pan or cookie sheet with oil.
- Sprinkle the cornmeal lightly over the pan.
- Press dough across the bottom of the pan, forming the crust around the edge to hold the toppings.
- Add any topping you wish.
- Bake at 450°F for 15-20 minutes.
Mushroom, Turkey Pepperoni, Onion, Red and Yellow Pepper, and Basil Pizza
Pizza Sauce Ingredients:
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground paprika
- ½ cup red wine (optional)
Steps:
- In a medium sauce pan, mix together tomato sauce and paste until smooth.
- Add the rest of the ingredients.
- Simmer until you get the consistency you want.
Note: This makes enough for two pizzas, unless you like a lot of sauce. I usually freeze some for next time.
Enjoy!
Dugan's Kitchen 
The dough does really well even when you flip it in the air and twirl it like the pros.
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