Our Favorite Homemade Pizza Recipes

Steps:

• Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes.
• Turn the dough out onto a floured board and knead 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a damp towel and let rise in a warm spot for 30 minutes. (Dough will stretch when lightly pulled.)
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down on the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let them rest for 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
• Place a pizza stone in the oven and preheat it to 450 degrees F.
• Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary.
• To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. (Or roll out with a rolling pin.)
• Place dough on a pizza paddle or a cutting board and brush it with olive oil. Arrange the mozzarella and fontina cheeses over the inner circle. Top with the eggplant and artichoke hearts. Add a layer of tomato slices and sprinkle over the Parmesan and thyme. Slide the pizza onto the pizza stone and cook until the dough is brown and the cheese is bubbling, about 8 to 10 minutes.
• Remove carefully, cut into 6 slices, and sprinkle with basil.

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Lightly grease two medium size baking sheets (with rims) with olive oil.
• Divide dough in half and press and form dough evenly into the two prepared pans. (if you use my pizza dough recipe, this is easy to do. If you use another dough, you may have to roll it out and then place in pans.).
• Spread each one evenly with pizza sauce.
• Sprinkle each pizza with 1 cup of mozzarella, 1 cup of cheddar, parmesan cheese and oregano.
• If desired, drizzle lightly with olive oil and add any other toppings you'd like.
• Bake on 2nd from bottom oven rack for 15-20 minutes, until cheese is bubbly and bottom of crust is golden brown and to your desired crispness.
• Because I can't fit both baking sheets on the same rack at the same time in my oven, I put one pizza on the bottom and one pizza on the 2nd from bottom.
• After about 8 minutes, I switch the pizzas, so the cheese doesn't burn and both crusts get a change to get crispy and cooked.

Steps:

• Preheat oven to 375 degrees.
• Brown, drain and crumble sausage.
• Separate crescent roll dough into 8 triangles.
• Place in an ungreased 12 inch pizza pan with points toward the center.
• Press together to form a crust.
• Bottom of crust should be sealed and outside edge should be slightly raised.
• Spoon sausage over crust.
• Sprinkle with hash browns and top with cheddar cheese.
• Beat together eggs, milk, salt and pepper; pour over crust.
• Sprinkle with parmesan cheese.
• Bake in preheated oven until eggs are setm, about 25 to 30 minutes.