Friday, December 16, 2011

Homemade Pizza, a weekly tradition

We honestly have been eating this pizza weekly. Toppings may vary, of course. The dough is super easy and the pies cook in less time than a frozen pizza!

1 packet of yeast
1 cup warm water
1 tablespoon honey
2.5 cups all p. flour


In a smallish bowl, dissolve the yeast in the warm water with the honey. Set it aside. 

Sift your flour into a large bowl with some shakes of salt. Make a valley in the flour and pour in a tablespoon or so of oil. Olive, vegetable, canola, whatever you've got. Set it aside.

Decide what you are going to put your pizzas on or in. I like to use a large, round cookie pan and a smaller pie pan. Prep your pans with oil and season with whatever you like: garlic, salt, pepper, parmesan cheese, oregano. Set aside.

Preheat oven to 350-400.

By now, your yeast solution is probably ready. Add it to the flour and mix it up. It should for a soft, sticky dough. Separate into as many pies as you are making. Using extra flour to make it manageable, spread dough in pans. Season the dough the same way you seasoned the pans. Add sause. Add cheese. Season again. Add toppings. Season again. 

Bake for 15-20 minutes. Less if your pies are thin. More if they are thick. 


P.S. Our toppings usually include fresh tomatoes, peppers, spinach and fresh basil.


  1. Wait- I thought it was whole wheat flour! No?

  2. It is whole wheat. I guess I'm not well versed in flours. When I say all purpose, I mean not self-rising. I use whole wheat King Arthur brand. :)