Homemade pizza is always as much of a treat as it is a great deal when you’re cooking at home. You get the chance to use all the extra toppings from the fridge and give in to the pizza craving while still staying thrifty. You can double the cheese, keep it vegetarian or make it a meat-lovers. Better yet, come up with a brand new pizza type you’ll want more often than take out pizza.
I’m a huge pan of jalapenos, diced onion, diced mushrooms and onion. Double the cheese, use more than one type because it’s going on the perfect homemade crust. Even though you’re making your own crust, this recipe is still to be fast, clean up friendly and easy enough for the weeknight, You can double it for a crowd, or keep it as is for just who you have on hand. The leftovers are sought after, so be sure to pack your lunch early!
Ingredients
Instructions
- Preheat oven to 425F
- Combine 1 cup of flour, yeast, sugar and salt in a large non-metal bowl. Add warm water and oil. Mix well until blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough ball. The dough will be sticky, so don't add a ton of flour.
- On a floured surface, knead the dough for four minutes until it is smooth and elastic, adding flour as necessary. Prepare your pizza pan, I like to use cornmeal on a baking sheet but oil in a glass dish for a deep-dish works well too!
- Top crust with desired toppings and cheese. Bake for 12-15 minutes until the cheese is bubbly and golden brown. Remove from oven and cool for 3 minutes until cutting, this will help your cheese set, enjoy!
Notes
- No mozzarella? Use any cheese you've got!
- Unsure on combos? I love BBQ Chicken, Hawaiian or veggie combos at home
- Need to make the crust early? No problem, let it sit in the bowl with a towel. It'll rise, but you'll have a fantastic crust
- Time crunch? This recipe is meant to be made all at once, but need to let it rest, power through!
Have you made this? Comment below and let the community know how it went!
Thank you!