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Homemade Pizza Recipe

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This recipe for Homemade Pizza, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Drake R. Hawkins IV
Added: Sunday, September 24, 2006


Ingredients for Pizza Dough makes two 9 pizzas
1 teaspoon yeast
cup, plus 1 tablespoon warm water
1 cups all-purpose flour
2 teaspoon sugar
2 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Ingredients for Pizza Sauce
6 medium or large tomatoes, diced
1 tablespoons olive oil
4 cloves of garlic, minced finely
1 tablespoon basil
1 teaspoon oregano
1/2 teaspoon salt

Suggestions for Ingredients for Pizza Toppings or Your Family Favorites
2 cups shredded mozzarella cheese
36 slices of pepperoni
1 cup sliced mushrooms
1/2 cup sliced black olives

Directions for Pizza Dough

Dissolve the yeast in the warm water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120 degrees Fahrenheit and above will kill the yeast. Place the dry ingredients in a 4 6 quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70 80 degrees) to rise until double in bulk; about 1 to 2 hours. Use a sharp knife to divide the dough into 2 equal portions. Roll the smaller doughs into round balls on a smooth surface. Seal an holes by pinching or rolling. Place dough balls in a glass casserole dish, space far enough apart to allow for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

Sprinkle a medium dusting of flour over a 12x12 inch smooth surface. Use a metal spatula to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or a rolling pin to press the dough down forming a flat circle about inch thick. Pinch the dough between your fingers all around the edge of circle, forming a lip or rim that rises about inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9 inch diameter pizza dough. Place pizzas on pizza pans or cooking sheets.

Directions for Pizza Sauce

Cook the tomatoes and garlic in olive oil in a large non stick frying pan, stirring frequently until the tomatoes cook into a sauce. Reduce heat and add the remainder of the ingredients.

Pizza Assembly

Cover each pizza dough with a thin layer of sauce, cover with cup mozzarella cheese. Distribute the 18 pepperoni, cup mushrooms and cup olives evenly over each pizza. Sprinkle cup mozzarella over each pizza after it is done cooking.

Cooking the Pizza

Pre heat oven to 500 degrees, cook pizzas 15 -20 minutes until the outer crust is brown and the middle is bubbling.

Preparation Time:
Preparation Time:
All Day - But worth it!!




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