My Little Assistant Chef!
Prep Time: 1 - 2 hours
Cook Time: 15 - 20 minutes
After many years of trial and error I have come up with the best homemade pizza I have ever tasted. Even my little one's love to "help" dad make this dinner time favorite!
The sauce is quick and easy, but the crust takes a little more time so let's start with it. This will give it time to proof while you gather the rest of the ingredients.
Here is what you will need:
- 1 1/2 cups of warm water (105 degrees F)
- 4 1/2 cups of flour
- 1 Tbls. olive oil
- 2 1/2 tsp. sugar
- 2 1/2 tsp. salt
- 1/2 tsp. yeast
Optional for a little more flavor:
- 1 tsp. garlic powder (or one clove fresh garlic minced)
- 1 Tbls. oregeno
In a large bowl mix water with salt and sugar until dissolved. Next add the oil. Start with about 2 cups of flour and stir well (add the garlic and oregeno now if you like). Add remaining flour gradually and stir with a heavy wooden spoon for about one minute. Turn out onto a floured surface and press into a circle (don't worry, the dough will be dry).
Sprinkle the yeast evenly over the dough and knead for 5 - 10 minutes (or until your fingers get tired). My two and four year old love this part. I let them punch and squeeze the dough with me.
Form the dough into a smooth ball by tucking the edges of the dough into the center. You want the dough ball to look as smooth as possible without visible seems. Spread a little olive oil on a plate and set the dough on the oil. Cover with plastic wrap. At this point you have two options.
If you are in a hurry, place the plate in a warm oven (100F or less) while you prepare the rest of the ingredients. If you have the time, allow the dough to set at room temperature for 1 - 2 hours. The dough can also be stored in the refrigerator for use the next day.
If you plan to put this pizza in the oven within the next thirty minutes or so put the plate with the dough on it in a warm oven now to proof. Meanwhile, it's time for the sauce.
Because I am the one that does the dishes at my house, I rinse the bowl I used to mix the dough and use it to make the sauce as well. Here is what you will need:
- 12 ounce can of tomato paste
- 1 Tbls. olive oil
- 1 1/2 Tbls. sugar
- 1 Tbls. salt (or to taste if you like salt)
- 1 Tbls. italian seasoning
- 1 clove fresh garlic minced (or 1 tsp. garlic powder)
Mix the 12 ounce can of tomato paste and one full can of water. You can also put a little chicken base in the water for additional flavor. I started doing this recently (March '09) and all the critics in my house like it much better than plain water. Use a wisk or fork to blend water and paste thoroughly. This will make a thick sauce (which I prefer). Add more water if you prefer a thinner sauce. Next add remaining ingredients until blended well. This will make enough sauce for two large pizzas. If you are only making one pizza, the remainder can be frozen for use later. Again, feel free to experiment and add or delete any ingredients you desire.
Now for the toppings. The favorite combination around here is pepperoni, sausage, mushrooms and bacon. We usually make two pizzas at a time to accommodate every one's tastes. My wife prefers bacon, sausage, mushrooms and tomatoes and just cheese for the kids.
Brown and crumble the sausage then drain on a paper towel. I use a one pound roll of Bob Evans sausage. It is very lean and has excellent flavor. I also add a little crushed red pepper for a little kick.
For the bacon, I use a smoked thick cut. I cut the bacon into pieces with scissors before I cook it. I also add a dash or two of worcestershire sauce to the bacon for flavor. DO NOT completely cook the bacon on the stove. I normally cook it over medium-high heat for about 5 minutes.
Now to finish the dough. Place dough on a lightly floured surface and stretch the to size of pan. I use an 18 inch pizza pan (the kind with small holes all over it) and a floured rolling pin to form the dough. Sprinkle the pan lightly with cornmeal to prevent sticking. After stretching the dough, lightly flour it once more and fold it in half once, then again, to transfer the dough to the pan. You are ready to add the toppings!
*Preheat oven to 450F at this time.
First spread the sauce. I like a lot of sauce, so I add it liberally. Spread to within 1/2 inch of the edge of the crust. Next for the mushrooms and sausage. If you like tomatoes, add them now as well.
Now for the cheese. I use shredded mozzarella and a small amount of cheddar.
Put the bacon and pepperoni on top of the cheese. The bacon will cook a little more while baking.
Place pizza in the oven for 10-15 minutes. Pizza is finshed baking when the cheese begins to bubble and slightly brown. Cool, cut and enjoy!
me123 on December 01, 2012:
my pizza turned dilicious
jacy on October 13, 2012:
i haven't tried it but im goinge ttcooo
GaGa Kathy on September 08, 2012:
Lots of good 'pizza making' comments here. Several asked about the best way to reheat pizza. Put it in a skillet on the stove and warm it up! Often we find it is better re-heated than freshly made!
newlywedwife on May 15, 2012:
My husband loves my cooking and pizza so I shall make this for him tonight! I have never made pizza myself before so this will be interesting lol
col on March 15, 2012:
lilly23 on February 12, 2012:
me n my sister r goin to make this pizza again for my cousins bday cause its the best
Stay at Home Dad (author) from Georgia on February 11, 2012:
Hello Nechola and lily23!
Thanks for trying my pizza recipe and for taking the time to comment. One of these days I will add a few updates that I have tried since I first wrote this recipe down.
All the best!
lily23 on February 11, 2012:
made the pizza n loved it
Nechola on January 31, 2012:
Thanks so much! I've been looking for a Pizza recipe my 3 year old and I can tackle together and this one sounds the most delicious, and fun too! Will try this weekend.
Stay at Home Dad (author) from Georgia on January 11, 2012:
Thanks for posting my recipe. It still remains one of our favorites.
I am not sure whether this recipe will work in a microwave with a convection setting or not, but I would give it a try. You may want to do a search for convection oven recipes for the crust.
Thanks for the link. I am always looking for ways to improve my crust. I will certainly give your suggestions a try.
Let me know how the bread maker works. I don’t have one, but I am always looking for new ideas.
Hot Springs Park on January 11, 2012:
Thanks for the recipe; I intend to try it tomorrow. I plan on making the dough with a bread machine instead of hand made. I will let you know how it turns out.
Luigi on January 05, 2012:
Congratulations on your pizza recipe is very detailed. I am an Italian and I eat pizza very often. Also read my article where it says how to control one of the secrets of pizza: "yeast".
chicks on January 01, 2012:
cool pizza is so tasty
tobi on December 29, 2011:
nitya on October 21, 2011:
i am from india and i was thinking to gift my mom a recipe book so i was searching for something nice i read your recipe and i wanted to write in my book but i don't have an oven i have a microwave and it has a convection option so would you please let me know what the process would be. i really loved your recipe and please kindly reply
Amanda on October 10, 2011:
I have used this recipe for my boyfriends birthday for the last couple of years and he begs me to make it all the time. Just recently I used this recipe and had his family put all of their favorite toppings on their own individual pizzas.
Just wanted to let you know that I linked to your recipe from my article on Examiner! Check it out here http://www.examiner.com/user-ar1491
smitty on October 08, 2011:
just tried your recipe not bad I liked the sauce
Stay at Home Dad (author) from Georgia on September 23, 2011:
Hey There venus w!
Hope you enjoy this recipe. I constantly tinker with the dough recipe on this one and I need to submit a few updates soon.
Thanks for reading and have a great weekend. =)
venus w on September 22, 2011:
wow i will try this um my momis fly home saturday from new jersey and im onily 12
Pizza Stone on June 28, 2011:
Thanks for the article, Dad.
I reheat slices in the microwave for @ 30 seconds, under a paper towel to keep it crisp. Covered to keep the nuker clean. Wouldn't putting a slice on a hot pizza stone lead to cheese oozing off the slice and fusing onto the stone?
jorda on February 08, 2011:
whts up hommy
Stay at Home Dad (author) from Georgia on January 22, 2011:
Hello All... So glad to know you are all enjoying the recipe. I have been messing around with it a little and should probably get another hub up with some more suggestions.
As for Kyle's question, the best way to reheat is always in the oven. Try heating the oven to 400 degrees and use a baking stone if you have one. I normally wait until the edges of the cheese start to melt. 5-10 minutes at the most.
Thanks to all for reading and for taking the time to post.
Kyle on January 20, 2011:
Great za. It really takes a pizza lover to enjoy the quality. One suggestion, Thyme adds a beautiful addition to the pie. One question. How do u suggest reheating the pizza?
ceci p on January 16, 2011:
cant wait to try this.. thank u so much =)
Gypsy on January 02, 2011:
I made your pizza and the kids and my friends loved it thank you
ferhan on January 02, 2011:
i like you
Clubfred6 on December 31, 2010:
Hey there I have pizza nights at home on a weekly family dinner night. I get the dough and toppings ready, and we have a communal effort for the rest. Some like manipulaitng the dough and others like the ability to create and express themselves by selecting the toppings they like the most. Xmas Eve we did it again and the "kids" (all 18+now) tried a " stuffed crust version as well.
The reason I was reaidn your article is my youngest son and I were just out at a pizza joint which has undisputably one of the best pizza's we have enjoyed. We discussed what makes it great. We agreed it has to be the dough, then the sauce and the quality of the cheese.
There are so many variables to making a good pizza dough, and I don't totally understand their relationship I don't think. Then the cooking temperature and type of oven must also come into play. Im pretty satisfied with my dough recipe. I would improve it if I could but I don't know how. This is the first time I have ever seen a bread recipe that suggests adding the yeast to the dough ingredients after they are mixed. Is this simply for convenience of does it bring some other benefit. I am surprised it works. I mix sugar and water together, then add my yeast to see if it is live and working properly before I then add the salt and the oil, then the flour, 1/2 of it first to totally blend the ingredients properly.
I have learned that it is always easier to add more flour but much less easy to fix the dough if I have too much flour. So I try to add the last 1/2 cup of flour while kneading as required.
Anyhow, the benefits of preparing food together as an event is definitely a wonderful thing. Pizza is one of those foods that works well for this. Its fun, healthy and brings us together. Thanks for sharing, and if anyone has other pizza dough making recipe's I would love to hear more about it.
Stay at Home Dad (author) from Georgia on December 08, 2010:
I make a Hawaiian BBQ for my wife with pineapple, chicken and a little bacon as well! I use KC Masterpiece BBQ sauce, but I am sure any BBQ sauce will do.
Thanks for reading and taking the time to comment.
Umm, John... are you sleepy? Try and energy drink and hot slice of pizza... that should get you going! =)
john on December 07, 2010:
carolyn gomez on November 02, 2010:
I just made this pizza and its just wonderful my son kept stealing the cheese but that's ok I added pineapple to mines and in my sauce I add a little smoked bbq sauce for a different flavor and its just amazing the neighbors kids are giving me the best compliments ever this was awesome thankyou very much my son doesn't want to order pizza ever again lol
cbarr81 from Richmond, VA on October 24, 2010:
great hub for those interested making pizza at home! I will be trying your recipe this week for sure. Thanks for the good advice!
Please take a moment to follow me and review my hub in return. It's all about pizza menus, thanks!
Stay at Home Dad (author) from Georgia on August 18, 2010:
Gotta give your suggestions a try! It's been a while since I've made pizza. Thanks for taking to time to read and comment. All the best to you...
chefmikey on August 14, 2010:
Hey there,I am chef and recently, a stay at home dad.I gotta tell you honestly.I made this pizza for my wife and daughter just because I like to see how others are getting along in the kitchen.I did tweek the sauce a little by using fresh basil,adding granulated garlic.I believe that dried spices do have there place and when I simmered the sauce the garlic opened really nicely.I also used burgundy instead of water or chicken stock,But I followed your pizza dough recipe to the tee and I have to say,even being orig. from new york, not half bad my friend.Have you tried hand tossing it? I did 2 pizzas 1 tossed and 1 rolled and the tossed pie had quite a better texture than the rolled I also used ice cold water, it does make a difference.Anyways, overall a good recipe.Pizza is an art form and even though it might take a while to perfect, My hat goes off to you,you've got one hell of a start...salute! and you and your wife should be proud. You've got a hansome young man on your hands. Best wishes to you and yours, Mike and fam.
MUI on May 08, 2010:
Hi. this pizza recipe i am going to try tomorrow
Lamme on May 02, 2010:
Yummy, I'm going to have to try this! Thanks for the recipe.
PhoenixRox on December 12, 2009:
Hey loved this one. And your little boy is so adorable!! I lived in Smyrna, GA. Saw that ur in GA and had to connect.LOL
Stay at Home Dad (author) from Georgia on July 18, 2009:
Now that is pretty embarrassing! I've had this recipe on here over a year and I didn't realize I had done that! Thanks for pointing it out and for the compliment. He is my youngest and he looks just like his mother... :-)
Hope you enjoy this recipe as much as we do. It is a weekly favorite at our house.
Becky Puscas on July 18, 2009:
hi there, i thought i'd try the recipe, but i couldn't quite figure out when to add the flour. i think you may have forgotten to mention that.
cute kid :)
Stay at Home Dad (author) from Georgia on June 24, 2009:
Hey There Dolores!
My apologies for waiting so long to approve and respond to your comment. It's summer time in the south and I have not spent much time in front of the computer lately.
I am still not completely satisfied with this crust. I have attempted to tweak it several times since I posted this hub. I am probably way too picky, but I know there must be a recipe out there that tastes and looks more like the crust from an actual pizzeria. I'll keep working on it.
I also make enchilladas, and after my last batch- which was my best- my wife told me I have to get the recipe online. So... the next time I make them, I will actually write down and measure all the ingredients as I put them together and get a few pictures.
My little helper is my youngest, Joe. He just had his 3rd birthday and the curly hair is more wavy than curly now. He is still just as cute.
Thanks for the kind words and for taking the time to read and comment. Have a great rest of the summer and wonderful 4th of July... :)
Dolores Monet from East Coast, United States on April 24, 2009:
I make homemade pizza every Friday and was hoping to write a hub on it but could not improve on this one. You even make your own sauce (I cheat and just dump it out of a jar). The kid is adorable. There is nothing in this world cuter than a red-headed kid (I know, I had 2). Unless it's a curley haired kid. What a sweetie pie.
Stay at Home Dad (author) from Georgia on July 06, 2008:
Give your crust plenty of time to proof (rise) and I am sure you will enjoy. Don't be afraid to experiment with the sauce and toppings and I hope you enjoy it as much as we do...
Garlicoon on July 06, 2008:
I'll try this tonight.
Stay at Home Dad (author) from Georgia on July 02, 2008:
Thanks Char... Hope you read them all and take care of yourself...
Char Stark (Erik's mom) on July 02, 2008:
I hope things are going well for you and your family. Pizza is very tasty. Good luck with your web page
Stay at Home Dad (author) from Georgia on July 02, 2008:
Don't skimp on the proof time for the crust. I have tried to rush this step in the past and the crust gets a little tough. I'd love to know what you think after you've tried it. If you come up with any ideas I haven't thought of, please share them as well...
gss from Florida on July 02, 2008:
Love pizza, will have to give this a try. Thanks.
Stay at Home Dad (author) from Georgia on June 22, 2008:
Thanks so much for adding me as a fan. I see you are in Maple Grove. I spent 5 years in Burnsville, just south of the Twin Cities. I still have many very good friends and a cousin in the area.
I have not written on any other sites, yet. Up until a couple of weeks ago, I had been very busy with eBay, but my wife and I have been very put off by their recent changes to feedback and other policies so we stopped.
I have always loved writing and like you, I hope to get established and use my writing skills to earn a little money.
Thanks again for adding me to your list and I'll watch for more posts from you. Best of luck with your writing endeavors...
Derrik from Maple Grove, MN on June 22, 2008:
Pizza!! You are definitely an all American dad! Your hub is really great! I was wondering- I saw an article a couple days ago on some site- (Assosiated Content?) maybe another similar site, but it had an article about a stay at home dad- was that you? Me, I am a stay at home non-dad. Trying to see if I can at least get by financially by writing online. Well, I want to make some acquaintances here so I'll add you to my fan list if that is ok! -Derrik