This easy homemade pizza recipe is easy to make using ingredients you already have at home! Don’t be afraid to try it! These instructions make it very easy! You’ll find everything you need to make delicious homemade pizzas, including a recipe for homemade pizza dough, along with lots of tasty topping options and other homemade pizza recipe variations you’re sure to love!
Easy Homemade Pizza Recipe And Tips
This homemade pizza recipe is so versatile and can be used for so many things. I especially like to make it to use leftovers. Don’t be afraid. Read this homemade pizza recipe all the way through because our pizza dough is easy! It uses only a few everyday ingredients and we include methods to make it that are as easy as stirring up muffins. Even if you don’t want to make your crust from scratch, read on because there are many good ideas for toppings and other things.
I am also including our homemade pizza recipe for dough and crust from our cookbook. Before you panic and stop reading, thinking it will be too much work, read on a bit and see if you don’t have a change of heart.
This pizza dough recipe can be made several different ways using the same ingredients. Each one will give you a different type of crust so keep trying the different ways until you find which way your family prefers.
3 Methods For The Pizza Dough
Method 1 – This first method is very fast and very easy. If you are a pizza gourmet, you may not want to go this direction but if you are a harassed mom who has to have dinner on the table in 20 minutes or less and have nothing in the house to eat, you will love this:
Mix the ingredients in the recipe below and knead about 10 times until smooth. Don’t let it rise. Just pat it into your pan. Add toppings and bake. Or you can make the crust first and let it sit rising four or five minutes while you prepare the toppings for it.
Method 2 – Mix the ingredients in the recipe using the original method or modify method 1 above by pressing or rolling dough on to pan and brushing with olive oil. Bake at 425 degrees for 5 minutes. Remove from the oven and freeze. When you’re ready to use it, you don’t have to thaw it. Just bake at 425 degrees for 20 minutes.
Method 3 – Mix ingredients, knead, place in a greased bowl, cover, and put in the fridge overnight. Roll it out and then let it rise about 15 minutes. Then top and bake.
Homemade Pizza Dough Recipe
- Yield: 2 Medium Pizzas
Ingredients
1 cup warm water (120°)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (Olive oil is best)
2 tsp. crushed garlic (optional)
1 tsp. basil (optional)
1 tsp. thyme (optional)
1 tsp. oregano (optional)
2 1/2–3 cups flour
Instructions
- Dissolve yeast in a bowl with warm water.
- Add sugar, salt and oil.
- Add spices as desired. Mix well.
- Gradually add flour to form a stiff dough.
- Knead on a floured surface until smooth.
- Place in greased bowl. Turn dough over in the bowl in order to grease both sides. Cover and let rise until doubled.
To freeze after first rising wrap in plastic wrap, put in freezer bag and freeze for up to 6 months.
To Make Your Homemade Pizza
Divide the dough in half for 2 medium pizzas or roll out the entire batch of dough for a 9×13 pan 1/4 – 1/2 inch thick. Bake for 5 minutes in an oven at 400 degrees so the dough does not become soggy.
Cover with pizza sauce. You can use a red pizza sauce like the recipe below or another sauce like an Alfredo sauce, garlic sauce or a tasty pesto. Add your choice of toppings and cheese. Bake at 400 degrees on a baking pan or pizza stone (like this one)* for about 15 minutes.
Pizza Toppings
For A Standard “Supreme” Pizza:
Red pizza sauce
1/2 lb. mozzarella cheese, grated
pepperoni
onions
olives
green peppers
mushrooms
sausage
browned hamburger
You can watch our video as we make this homemade pizza recipe here!
Homemade Pizza Sauce Recipe
- Yield: 4 servings
Ingredients
1 onion, chopped
1/2 lb. Italian sausage
2 (16 oz.) cans stewed tomatoes, chopped, with juice
1 (8 oz.) can tomato paste
salt to taste
1 clove garlic, pressed, or garlic powder (to taste)
1 bay leaf
2 tsp. Italian Seasoning
Instructions
- Crumble sausage in a 2-quart saucepan.
- Brown the sausage with the onion.
- Drain off the fat.
- Add the remaining ingredients.
- Simmer for 1 hour. Remove bay leaf before serving.
Other Yummy Homemade Pizza Recipe Variations:
If you prefer a different spin on your pizza, you can modify the homemade pizza recipe any way you like. Here are some delicious variations you might want to try!
- White Pizza Sauce: One jar of Alfredo sauce or homemade Alfredo sauce in place of red sauce.
- Garden Vegetable Pizza: Thinly sliced zucchini, diced tomato, mushrooms, onions, bell pepper
- Greek Pizza: Black olives, artichoke hearts, red onion, and feta cheese
- Hawaiian Pizza: Ham or Canadian bacon and pineapple
- Meat Lovers Pizza: Sausage, salami, Italian sausage, Canadian bacon. Add any meats you enjoy.
- BBQ Pizza: Use chunks of barbecued chicken with your choice of vegetables.
- Garlic Pizza: Instead of a traditional tomato sauce, brush the crust with a mixture of olive oil and minced garlic. Then top as usual.
- Philly Cheese Steak Pizza: Steak, mushrooms, onions with White Pizza Sauce
- Mexican Pizza: Use refried beans for the sauce. Then top with hamburger, onions, jalapenos, cheddar cheese and, after cooking, top with lettuce, tomato, salsa, sour cream and black olives.
- Confetti Pizza: White Sauce, chicken, fresh spinach, tomatoes, garlic, onion, feta cheese and mozzarella
- Special White Pizza: White Sauce, spinach, artichokes, tomatoes, red onions, mushrooms, fresh basil
Other Homemade Pizza Dough Uses
Breadsticks
Use a pizza cutter and cut the rolled out dough into breadsticks. Bake according to the recipe until brown. Then brush with melted butter with crushed garlic in it and sprinkle with Parmesan cheese. You can make one of the spaghetti or pizza sauce recipes from Dining on a Dime or use jar sauce to dip them in.
Dessert
Use a pizza cutter to cut as with the breadsticks but, before baking, roll in melted butter and a mix of cinnamon and sugar. When done, you could drizzle with vanilla icing or dip in applesauce.
Make Better Use Of Your Pizza Cutter!
One of our favorite tools in the kitchen is our pizza cutter. A pizza cutter is useful for so much more than cutting pizza! Here are some ideas to use that pizza cutter to make life easier!
- Cut homemade noodles
- Slice French toast into sticks or small pieces
- Cut pancakes and waffles
- Cut brownies
- Corn bread
- Fruit roll-ups (may have to oil lightly)
- Hot dogs, link sausages
After a while, our pizza cutter wasn’t cutting so well. I realized it had been 10 years since I had bought a new one. Make sure you get a new sharp pizza cutter and that will make all the difference!
-Tawra
Here is the pizza cutter we have and recommend!
Here Are More Homemade Pizza Recipe Variations:
Homemade Pizza Calzones
1 batch pizza dough
Pizza Sauce
2 cloves garlic, chopped
1/2 lb. mozzarella
Desired toppings: pepperoni, onions, olives, green peppers, mushrooms, sausage, browned ground beef
Divide dough in half. Roll each half in a circle. On half of one circle, spread pizza sauce, toppings, 1/2 mozzarella and 1 clove garlic. Fold other half over and seal the edges. Repeat with other circle of dough. Bake at 350 degrees for 15-20 minutes. When done, brush with butter.
French Bread Pizza Recipe
loaf French bread
pizza sauce (p.217)
mozzarella cheese
Toppings of your choice: olives, mushrooms, peppers, hamburger, sausage, or onions
Cut bread lengthwise. Top with the sauce, then cheese, then topping or toppings. Bake in an oven at 350 degrees until thoroughly warmed and the cheese begins to bubble and brown, about 15 minutes. Serves 4.
Pizza Pie Grilled Sandwiches
(Try these in place of the usual microwave mini frozen pizzas.)
Bread
Margarine or butter
Pepperoni, sliced ham, or cooked hamburger
Mozzarella cheese slices
Pizza sauce
Spread one side of bread with margarine and place in hot skillet with buttered side down. Top with cheese and then add pepperoni or any other meat topping. Top with other slice of bread, butter side up. Cook as you would regular grilled cheese sandwich. Place pizza sauce on the side to dip the sandwich or spread it on the sandwich before cooking.
Breakfast Pizza Recipe
Start with any type of pizza crust (or canned biscuits). Sprinkle with 4 scrambled eggs, cooked bacon and cheddar cheese. Bake at 400 degrees for 10 minutes.
Other breakfast pizza variations:
- Ham and eggs
- Sausage and sausage gravy
- Sausage and eggs
- Veggie pizza with eggs and veggies of your including mushrooms, onions, pepper and cheese
There are three pages in Dining on a Dime including this homemade pizza recipe and ideas for making homemade pizza. Here are a few of them:
Other Useful Homemade Pizza Ideas:
- If you have half of can of pineapple and a little bit of ham left, throw it on a crust with some cheese and you have a Hawaiian pizza.
- Do you have a couple of hamburgers, hot dogs or pieces of chicken left from barbecuing? Then spread your homemade pizza crust with barbecue sauce, onions and cheese.
- What about all of those garden veggies that you haven’t figured out how to use? How about a Garden Vegetable Pizza? Use zucchini, diced tomatoes, mushrooms, onions and bell peppers.
- Pull all of those containers filled with small amounts of meat out of the freezer and use them with some cheese for a meat lover’s pizza.
- You can even make a homemade pizza recipe if you don’t have sauce. Just spread your crust with olive oil and minced garlic. Then top as usual. If you are out of pizza sauce and want to make your own, there are pizza sauce recipes in Dining on a Dime on pages 217 and 220. I have included one of them below.
For more easy homemade recipes like this easy homemade pizza recipe, check out our cookbook:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
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Great newsletter as always. Just really wanted to talk about your Branson Trip.
I live in Rogers AR which is about two hours from Branson. I am not trying to be a doomsayer but…….Oct. is a VERY busy month up here in the Ozarks. There is the AR Razorbacks football game which fills up all of the hotel rooms in this area, there is a motorcycle rally the first week of Oct. and everything from Little Rock AR to Joplin MO is filled up. There is the changing of the leaves which brings tourist by the droves. Unfortunately we had no rain at all this summer and the leaves are not changing as usual. They are turning from green to brown. There will be some color, but not the brilliant colors we have come to love. It may be enough for you folks, but disappointing to us. And there is the largest craft fair in the south. It is called War Eagle Craft Fair. It is at a working grist mill. A wooden bridge stretches across the roaring stream and provides the power for the mill. It is over a 4 day period and every year they set record numbers for attendance. I’ve been twice and I live here. It ain’t worth it. But all of the hotels in the area again from Little Rock up to Joplin Mo will be filled. There are hundreds of little off-shoot craft fairs if you can’t make it to one of the big ones. Now I want you folks to see this beautiful area, but I didn’t want you coming with rose colored glasses either. This area will be crowded for a majority of the month of Oct. and it is hard to find a hotel(sounds like you’ve got that covered), it is hard to get into a restaurant and Silver Dollar City is a crowded nightmare. I may just be jaded because I have been through it so many times, but it’s not something I would look forward to. Just check out Fayetteville, AR, Bikes, Blues, and Bar-be-que on the internet and you will see the way it has grown over the last few years. The riders love all of this hilly country and stay all over the place, along with their loud bikes, loud music, beer bottles and biker babes if you get my drift. Hey I guess Fayetteville feels like money is money. Then check out the War Eagle Craft Fair and you will see how it has had record attendance every year it has been in operation, and just so you know, AR only has the University of AR Razorbacks to cheer for, our only college team and there are some wild rabid hog fans who fill this new stadium in the fall. Might want to check all of this out before deciding how much fun Branson will be. Branson itself is a traffic nightmare, but since they have built the “Landing” at the end of town, lots of the shopping and car congestion is down that way. However, Silver Dollar City is it’s own kind of nightmare. Be prepared to walk LOTS and be prepared to wait in line to do anything. In the fall, they have the International Festival and all of the fall arts and crafts people are there as well. It is beautiful and worth seeing, but it’s a major crowd you will have to deal with there. Boy, I just dissed AR and MO big time, but I wish someone would have clued me in a long time ago when we were making vacation plans. It would have made the trip a lot easier and less disappointing. I know you are thinking “well, that is in AR and southern MO., but you mus understand that this area is all just one big area where all the events in one place roll over into the next town and so on. And if you are even thinking of going to any event from Fayetteville AR all the way up through Joplin MO, you need to know EVERYBODY goes to these same events….EVERYBODY. Sorry to sound like such a downer, but just don’t want you folks to be disappointed. Take care……
Angela, thanks for the heads up. We knew this was a rough time of year to go and Tawra has been debating it for that reason but you gave us even more info to go on. She just left my house and is on her way home so will read this in a bit. Thanks again.
Wow! Thanks for the warning. We are going on a Thurs. and Friday to Silver Dollar City. We were hoping that it would be as crowded if we didn’t go on the weekend. Maybe we should try and go a day earlier. That’s a huge bummer about the colors changing because that is the main reason I want to go. I’ve never seen then and gardening is my love in life!!!
Hum…we might think about going at least a day ahead. We are going to Colorado then 10 days after the kids and the kids are going to miss 4 more days of school so that will be 8 altogether.
Now I’m not sure what to do! :-)
I forgot to ask, is there ever a good time to go? I’ve always heard Branson is a nightmare. Thanks!
We use the recipe for the pizza dough every Friday night. It is so easy that my 11 year old daughter has been making it since I am on bedrest! We add the optional spices – makes it especially yummy!
Method #1 sounds good to me. Easy is what I really like. Thanks.
I know not everyone has a Sam’s card but we do and it is a help to us. I found out by accident that you can buy ready-made pizza crusts at their snack bar. They cost a little over $1 and they are the big 16″ size. I use this for our convenience food to keep us from going out to eat. Since the crust is the most time consuming part that problem is solved and solved cheaply. Pull out a crust, throw on the toppings and you’re done! Much cheaper than ordering out and just as quick.
Pizza is one of our quick meals around here. I make sure to make four pizzas at a time. Two for tonight and two for leftovers. It’s a great travel food too. If there is no meat on it, it doesn’t need refrigeration to be good for a couple of days.
I use the quick method. I mix it up, knead it and put it in the pan. My sauce often is just tomato paste, some water with Italian seasoning and Mrs. Dash. WinCo has pizza seasoning that I have used as one of my conveniences.
What really makes it takes like pizza is the Parmesan Cheese. I use whole wheat flour and no sugar.
I agree on using leftovers! I like to make one gourmet pizza for the adults that care about such things. I will put just about any kind of cheese on a pizza; Jalapeño cheese, bleu cheese, swiss, feta! Yes, feta! You would not believe what a great taste it has on pizza! Can you tell that I like sharp cheeses? I make a thinner crusts for the adults, especially those with diabetes.
We have made dessert pizzas too. Sprinkle cinnamon sugar over some butter on the pizza or small slices of fruit, chopped nuts (almonds are best…) There are lots of options! Have fun creating, both a meal and memories!
Thank you for showing your readers how easy and economical pizza is!
Sheri, I’m glad you said pizza is a quick meal at your place. My mom use to always make up pizza for our “fast” evenings too. Love your cheese choices. The sky really is the limit. A person can use menu ideas from their favorite pizza place too.
I noticed in Sheri’s above comment that she uses whole wheat flour and NO sugar. I thought sugar was required to help the yeast rise (???) Does anyone else omit the sugar? It would be great if I could leave the sugar out of this recipe…
You could try it without the sugar. What happens the recipe won’t be quite the same of course and the texture and taste will be quite a bit different using the wheat flour and no sugar but since it is just pizza crust that may not be a big deal unlike making bread or something
What temperature do you use to bake your pizzas? I really like them crisp!
Anne that was my mistake. Not sure what my problem is this week but I have left the baking time off of 2 recipes. I guess at least you all know I am human and a real person talking to you. HA!HA! Anyway thanks for asking. You can bake them about 400-425 degrees. If you like them crisp be sure maybe try rolling the pizza a little thinner. Just experiment with a couple tell you get what you like.
I just got the invitation for a psychic reading. If you’re really into this type of thing I would like to unsubscribe to your newsletter. I really enjoy it but I want no parts of anything psychic. Thanks.
Betty
Was it something you got in a email or was it on our website.
If it was in an email that wasn’t from us.
If it was on our website it might have been a google ad which we try to have all that kind of stuff blocked. Please let us know which so we can take care of it if it was on our website. Thanks, Tawra
Jill pizza hut here in town charge $8. for about 8 of those dipping bread sticks with a small container of sauce.
I do them up quite often and when they are almost baked I put margarine or butter on them sprinkle them with Parmesan cheese and either kosher or rock salt because it is bigger and looks nicer than regular table salt. It is also supposed to be healthier.
I do them on a rectangular pan and cut them into nice size pieces about 1″ wide. They are great with spaghetti and also if you do them in the morning they go very nicely for dipping into soft boiled eggs. They don’t go soft.
I was looking at the recipe Garden Pizza/Spagetti Sauce on page 220 of Dining of a Dime. It calls for 18 tomatoes, skinned or stewed tomatoes, chopped. Since I don’t have a garden and tomatoes at the grocery store are pricey, can I substitute the fresh tomatoes with canned tomatoes? If so, how much?
BTW, I love you book! I have used so many recipes, both food and cleaning.
Janice, you can use canned tomatoes. How much? I would say about 2-3 large cans of tomatoes or 4-6 cups. The thing is you can add or take away on the tomatoes depending on how spice you want your sauce to taste. If it is too spices add more tomatoes not spicy enough use less so start with the smallest amount and add more if needed. Don’t forget too it will simmer for awhile so that will increase the spiciness a little. Sorry but this is one of those recipes which isn’t set in stone and can be added or taken away.
This Recipe I found in a magazine and it sure sounds different from the usual pizza ones. The recipes in this magazine have always turned out as promised so thought I would share it to go with the pizza dough you have here.
Mushroom Squash Pizza
By The Canadian Living Test Kitchen
Mushrooms can include portobello, crimini or stemmed shiitake.
This recipe makes 8 servings
change servings
Ingredients
1/2 acorn squashes, seeded
2 tbsp( (25 mL) butter
1 onions, chopped
3 cups (750 mL) sliced mushrooms
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) dried sage
1 Pinch salt
1 Pinch pepper
2 (25 mL) vegetable stock or chicken stock
1 12-inch (30 cm) unbaked pizza base
1-1/2 cups(375 mL) shredded old cheddar cheese
Preparation:
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375°F (190°C) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. (You should have 2 cups/500 mL.)
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in stock. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500°F (260°C) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
I’m looking forward to trying this pizza dough. Do I need a specific kind of pan? I have rectangular cookie sheets with a one inch edge.
thanks!
No you don’t. My mom didn’t ever have a round pizza pan and did them in a cookie sheet like yours. I always laugh when the started advertising square pizzas with little bit of a side on it as something new and different when that was all we ever had when I was young.
you don’t need special pans. they cook pizza on the bbq now with no pan. but you could use a sheet of tin foil on the oven rack that way any cheese doesn’t hit the bottom of the oven.
My Mom always used the rectangular cookie sheets like mine too. :) Just wanted to be sure! Could I call it ‘gourmet’ if I purposely leave an uneven edge?? ;)
thanks! Hoping to try this dough this weekend.
I guess I will age myself a bit here. I grew up in a small town and I don’t think I tasted pizza until I was 14. I knew what it was sort of but people said it was food the eyetalians ate over in that country.
One day I was with my dad and we were talking to his contractors at the house he was building and it was lunch time. The man said come and share my lunch so we went to his lunch box and he pulled out this huge piece of cooked dough.
It was the size of a cookie sheet. The dough at the edges was about 1 1/2 inches thick and it was covered with cheese and ground up meat and huge tomatoe chunks. He said here have a small piece. small to him was 4X6″. I wasn’t sure what it all was and not sure I would like it so I told him I couldn’t take his lunch. He went back into the lunch box and brought out another one. He said his wife thought he should have enough for his coffee break as well.
The pizza as I found out later that was what it was, was the best thing I have ever eaten. The bottom crust was crunchy and really thin in spots and thick in others.
She just pushed it down into shape with no rhyme or reason except to cover the huge pan.
I have never to this age of 55 years had another pizza that even came close to this one. Hot or cold.
So use whatever pan you like and roll it or push it into shape. Just make the toppings quite thick and whatever you like and it will taste wonderful.
I was told later by an Italian lady who thought I needed fattening up and fed me regularly for almost a year that, that is how Italians do most things.
Just been wondering what to make for my tea and I think I’ll go and make myself a pizza of some kind! I’ll let you all know what it turns out like….watch this space!
Well I’ve just made my “Living on a Dime” pizza and I’ve just had a great big piece!! It’s absolutely lovely…..I’ve got half the dough left over which I’ll keep in the fridge or perhaps freeze. I used ‘OO’ flour, which is very fine flour which I usually use when I make my pasta or pizzas.
Don’t know if you allow links on here, but I’ve taken a photo and it’s on my Facebook page – here’s the direct link, if you can access it:
http://www.facebook.com/album.php?aid=33349&id=721061495&saved#!/photo.php?pid=5644348&id=721061495&ref=fbx_album
Off to eat more pizza!!! :)
On my pizza I put: tomato puree, fresh tomatoes, red pepper, mushrooms, gherkin, stuffed olives (sliced up), tinned mango, melon & pineapple which was in the fridge (left over from yesterday), garlic, italian herbs, then just before I put it in the oven I sprinkled it with parmesan cheese and a bit of salt & pepper, then drizzled olive oil over it. I’d put some herbs and garlic in the dough mix too. I brushed a bit of olive oil on my pizza stone before I shaped the dough onto it. A wonderful fresh pizza, and I didn’t have to go out and buy anything to make it!
Did you ever have “Pagash”? It is a Polish Pizza. You divide the dough into two, so you have a top and bottom crust, and then top the bottom crust with mashed potatoes, melted butter or margarine, sauteed onions (if you like) or garlic, and cheese of choice, like cheddar, provolone, or mozzarella. Then top with remaining crust and bake for 15-20 minutes at 400 degrees. It is so good.
This is a new one on me Bea but boy does it sound good. I would think this would be a good recipe for using up leftover mashed potatoes or even to make extra potatoes one night to use the next night in something like this. Thanks, good recipe.
Jill, My grandparents, on my mothers side, came from Poland, and this Polish Pizza is something I ate many times while growing up, and it is even served at Church Bazaars. This, and potato pancakes are the biggest hits at those gatherings. Pagash is a simple peasant food from Poland, and is a great way to use mashed potatoes. I like to put a lot of melted butter on top of the potatoes and then the cheese. It is so good. Hope you try it. Since I like onions I put a lot of them in it too. Sauteed.
I’ve made pizza crust twice using your recipe with the added seasonings. Love it, love it, love it! It’s so simple, inexpensive and yummy! I’m looking forward to making some crusts to go into the freezer to speed things up on busy days. Thank you so much for all the great information in your book. I have enjoyed all the recipes I’ve tried so far.
My kids love pizza and it’s one of the few meals I can make where everyone is happy. I often make an extra crust for dessert pizza and wanted to share my ideas with you. Nutella pizza: partially bake crust (3-5 minutes); let cool for a few minutes (still slightly warm); spread a whole jar of Nutella(13 oz?) on the crust; top with an oatmeal crisp topping (rolled oats, butter, sugar), or oats and chopped nuts (hazelnuts, walnuts, or almonds) and bake for 5-8 minutes-this is incredibly decadent. If you don’t want oatmeal in it, mix up powdered sugar with a little milk or water and drizzle it on top or bake then sprinkle with powdered sugar. Cinnamon apple: spread crust with applesauce and cinnamon or applesauce, grated/chopped/sliced apples and cinnamon; top with an oatmeal crisp topping or leave naked; bake 5-8 minutes until hot and browned (or 10-15 if you didn’t parbake the crust and it contains apple pieces). Peanut butter chocolate pizza: Partially bake crust (3-5 minutes); partially cool and spread with peanut butter (1-1 1/2 cups); sprinkle with chocolate chips (the minis are fun) or chocolate chunks or chopped candy bars (snickers, reeses, m&m’s, etc…) and bake for 5-8 minutes. I hope someone can use these ideas, they are more a method than a recipe. These dessert pizzas really make pizza night special at my house.
Trisha from Bellevue, NE
Interesting ideas! Thank you!
From my kitchen table I can see a house being built!! I hope that’s your!! That will be such a blessing & with GOD nothing is impossible. Have a blessed day!!
Love this recipe!! It’s my standby recipe that stays stuck to the side of my fridge :)
Love the pizza recipes
I can buy the fresh pizza dough from our grocery store in the baked section of most stores on The northeast coast of usa
They cost a dollar a package for a 1.lb pizza dough size and make two big servings And I find my canned sauce for .89 cents, buy a box of frozen sauasge for $1.40 and my cheese in a squared 16 ounce package cost me $2.99 in my discounted store and my teenage son will eat one and my husband and I will share one It more of a cost but less time making the dough .My cheese will cover four pizzas and we usually have pizza twice a week for dinner
Congraulations on the sale of your home and moving to your new one Hope life will be better
Just wanted to share the pizza dough recipe we use. It’s a family recipe on my husband’s side. We make homemade pizza all the time. It’s also yummy pressed thin for Calzones.
Dissolve 1 packet of rapid rise yeast + 1 T sugar in 1 C hot water.
In a bowl combine 2 T sugar, 3 T canola oil, 1/2 tsp salt + frothy yeast water.
Stir in 3 C bread flour. Let rest 10 minutes.
Knead for 5 minutes. (I do it right in the bowl:-)
Cover with a damp towel and let rise 20 minutes in a warm place (I put it in my oven on the lowest setting–170 degrees). Divide in half and spread on pizza or cookie sheet. Makes 2 pizzas/4 calzones.
I like the dessert idea. Think I’ll try making fat breadsticks, rolling them in the butter/cinnamon/sugar, then giving them a few twists before baking. When done, use applesauce/cinnamon or the frosting or icing as an individual dip. Fingerfood! Sounds like good “kid food.”
Hope your move is happy and nonstressful.
Just wondered why you are moving to Colorado? Did hubby get a job there?
We had planned to stay here about 10 years until the kids were out of high school and then move back to Colorado but since housing prices fell we could move back now so we decided to jump at the chance.
Hey, If you don’t have pizza sauce, try mustard instead! My kids make a great “cheese burger” pizza. Mustard for the sauce, sausage (or hamburger, pickles, onions…) Its GREAT!
This sounds like a good and different idea Shana.
I make up the recipe for pizza dough from your book and then I divide it into two portions, bag one and freeze. There are just two to three of us who are eating here and we do not need to make two pizzas. The next time I make pizza, I remove the dough from the freezer in the morning and let it thaw on the counter. It works every time.
Tried the pizza crust on a trial run tonight! I wanted to make sure it was large enough for my largest cookie sheet. I love it! I used the quickest rising method – so 5 minutes while I was prepping toppings. I made half the sheet a potato pizza I found the idea for online and the other half was oil, garlic, and mozzarella! Yum! Sunday evening I’m having a pizza party with my church kids. I think we’ll try the Nutella dessert pizza suggested by Trisha for dessert!
I have given the detergent recipe to many friends. Some are devoted to making their own laundry detergent, others ask, “Why?” It is a fun project, if you have kids in the house. My son loves using a funnel to pour the detergent into used detergent bottles. He also likes to grate the Fels Naptha soap. IKEA has two pack funnels and two pack cheese grater boxes to grate and store the soap. I gave those as gifts for Christmas to the people that make their own detergent. No complaints here! Cleans very well!!
my family knows this yr they will be getting the homemade detergent for xmas .. and also a copy of the recipe .. and some other homemade items ..
and yes its fun to make and we save lots of $$$ ..
my mom who is 82 1/2 yrs old is sooooo cute .. she says to me sister she is worried about me bc she thinks i cant afford laundry detergent and wants to send me some coupons… my sister told her that i am fine but am using the homemade version … mom then tells my sister (in a hushed voice) .. “pauline dont tell ur sister but grandma (her mother) used to make homemade soap too” (when she was growing up) ..
hehehehhe … i was also telling my sister (i have 2 sisters, dianne and paula.. dianne lives in nj and she’s the oldest and paula lives in florida near my mom) … well i was telling my sister i was going to try to do some canning and when i told my sister dianne this she said “just like grandma! she canned EVERYTHING!” (emphasizing everything) .. heehehhe .. so mom asks me if i knew what i was doing bc she had to help grandma do the canning and i told her no i didnt and she tells me “rosie make sure if this is ur first time to start out slow and well start with the fruits, vegi’s and jams.. it will be easier .. the stews/soups and etc you should have someone near u who has experience to walk u thru it (esp for the first time) .. ” ..
and then she tells my sister paula she is worried) .. ehhehehehhehee :D ..
not sure what that means but mom is worried .. hehehehee :D ..
thought i’d share this with ya ..
yep my mom even offered to come and help me but she is on a walker and i told her that it would be fun and well i will bring everything to my sis in law’s house and then this way we all could learn (me, sis in law, my sister) and mom can teach us .. she thought that was a great idea! .. :D :D …
i will have to let u all know how the day goes when we do this . it should be fun .. :D
“Just an FYI, we are going to be having a huge Dining On A Dime print book sale in about 2-3 weeks so we don’t have to move all those books so if you want to get it at a great price this will be a great time to get it.”
Love the newsletter. I was just wondering when you would be having the book on sale. I have been looking and could not find information on the sale.
Thanks
Susan
Susan, we are having our big Mother’s Day/Moving sale starting this Tuesday (the 19th) so your timing for your question is just right.
awesome! .. :D .. thanks for posting :D
Jill, I just made the pizza last night with your dough recipe. I loved it! I had a problem with the one on my pizza stone – it wasn’t done at 400 after 15 min. It needed another 10 and it was a little burnt. Any suggestions for making the dough, doing the fast method, on a pizza stone? Thanks for your reply and I am looking forward to making it again for my family of 5.
Slusan to be honest I haven’t used a pizza a stone but here are a couple of things I do know you are suppose to do when using them and this might help you some.
First you must have the stone very hot before you put the pizza on it. Preheat the stone in the oven at no less the 450 degrees for 10 minutes.
Place the stone on your lowest rack.
Each time you cook another pizza you need to reheat the stone.
And last meat and thicker sliced items cause the dough not to cook as well on the bottom because it takes them longer to cook.
But most of all it really is trial and error for each different oven when you first start using a stone. Tawra has used one so she or some of our readers can maybe give you more tips.
I haven’t read all of the comments and baking tips, but it sounds like the typical way to make pizza is to put all the toppings on an unbaked crust. I always bake the crust first, usually a couple hours or more before time to eat. (I cover baked crusts with a tea towel.) When it’s almost time to eat, I top with sauce (I usually use spaghetti sauce and I add Italian seasoning to it), then shredded cheese (usually Italian, Parmesan, etc.) and then on go veggies, sausage, pepperoni, etc.) A plug for my daughter and son-in-law’s business–they make the BEST Beef Summer Sausage (Werner’s brand). By baking the crust first, it gets that step out of the way and the crust is nice and crisp, and it bakes faster.
Thanks for all your good information on this site!! Blessings
Regarding pizza after mixing dough with water and yeast. You can let the dough sit for about 30 minutes .Then spread out on pan, and add sauce with toppings .
It made not be a thick crust pizza .It does not need to sit over night.But if you like big pan pizza ,like the Midwest. The longer the dough sit/proof. The bigger the pizza will be.You also can make batches of pizza dough .Wrap in plastic pouch sealable containers
and freeze .It freeze and thaws well to use at a later time.
Have tried making pizza crust many times before and the results were not very good. Last night I tried again, using your recipe. Had much better results than ever before. Thank you so much.
Yes, I have never had this recipe fail. I’m so glad you like it!
Some of the warehouse-type stores sell active dry yeast by the pound package
and it is soooooo much cheaper than those little packages that come in the
three pack. I used to make bread more than now. If you store it frozen airtight
In a glass jar it will keep for many months—-I have used it successfully after two years
In the freezer —so much easier than running to the store. Just let it thaw a bit.
I am going to make your pizza recipe, Jill. Thanks
Here is a recipe for a quick and easy dessert pizza that I mimicked from a pizza place.
Apple Pizza:
One pizza crust, your choice, homemade or store bought, uncooked.
I large can of apple pie filling, with the jelly-like sauce, or the homemade equivalent
cinnamon sugar
grated mozzarella cheese or cheddar cheese, enough for one pizza
Directions:
Preheat oven to 400-425 degrees
Spread the dough out to the edges of an oiled or greased pizza pan. Spread apple pie filling over the crust, evenly. Sprinkle on the cinnamon sugar to taste. Cover the whole thing with shredded cheese. Bake in oven at 400-425 degrees F. for about 25 minutes. Check on it after 20 minutes. The pizza is done when the edges are nicely browned, and the cheese is melted, but not burnt. Let the pizza cool a bit before eating, as the jelly from the pie filling will be very hot. Excellent eaten cold, and is great for dessert, breakfast, coffee, or a snack for ravenous teenagers. Kind of like lazy man’s apple pie.
My 12yo daughter and I made your crust recipe tonight. I hadn’t made homemade pizza for years! My daughter learned how to hand mix and knead the dough. She then shredded the mozzarella, chopped the olives, and put the toppings on also. We used a Spinach Alfredo pizza recipe from Allrecipes for that. It turned out delicious!!!
MMM just a few days later I made pizza again- this time using up what I had leftover in the fridge and freezer. Spaghetti sauce, a mix of cheddar and mozzarella cheeses, hamburger, onion and black olives. We loved this one even more and it was practically free.
The crust is definitely forgiving too as I’d messed up on the recipe tonight by not mixing in the oil – it was in the greased bowl. Leaving out the Italian seasoning and garlic. Ended up kneading those things all in only to realize I forgot the salt. So I later kneaded it in too. Turned out just fine!
Lol Jennifer – good save
So, good! I was looking for a cheesy dinner tonight. So, I decided to make this pizza that I spotted on your site earlier. I am so glad I did!
I’m trying to find your mother’s directions to make dish cloth she uses to do dishes
Sharron I don’t have instructions for it. What I did was just knit a square (any size you would like – mine are about 7-8 in.) using a knit stitch. If you crochet you could just use a crochet stitch. Why mine were a little different was I use a larger needle (about a 10-11) or larger crochet hook so it is an open weave. I also don’t use the thick cotton yarn that is normally used for these but try to find 100% cotton string or pearl cotton thread that is much thinner. I cast on about 35 stitches and knit down until it is the length I want or is a square.
Have you ever tried to make this pizza on your Barbara grill? I would like you to give me ideas for doing this method, You are the most down to earth cooks I know. Thanks for all your hints. Love my Dinning on a dime cook book. The glass cleaner recipe is the best.
Thank you so much Diane. So glad you like the book. We have not tried the pizza on the grill before but will post this and maybe one of our readers has and might have a hint.
Your pizza sauce sounds really good. Unfortunately, my hubby is on a potassium restricted diet. So tomatoes are out. So I just buy a jar of roasted red peppers, drain and put them in the blender to puree. Then use them in my sauce recipe.
Also, when I make my pizza dough, I add 1 tablespoon dried Italian seasoning to the flour an whisk before adding it into the wet ingredients to mix. Savory dough.
I made pizza and breadsticks for dinner tonight. My family really appreciated them. Thank you for the recipe.
I made this last night. I used store-bought pizza dough on sale, jarred spaghetti sauce to which I added extra spices, and a leftover hamburger patty, cut up.
I pre-baked the crust for a few minutes at 450 F, then added the sauce and toppings, and baked until the cheese melted. This resulted in a perfect crust, and was worth the extra step.
Prior to this, my pizza was soggy.
Now that I know to pre-bake, store-bought pizza will be purchased much less often.
Fantastically delicious pizzas a number of times over. Finally taking time to say thank you!! We use and use and use your cookbook to have wonderful affordable dinners.
Oh thank you Jackie. We love to hear from you guys and that the recipes are helping.