Homemade Pizza Night

My husband lived in Italy for 7 years, so he has some VERY specific thoughts on pizza.  While not above Papa Johns on a rainy night, he would much prefer something a bit more…authentic.  It’s definitely a family thing; his parents have a stone pizza oven that was imported from Italy in their backyard!

For us, making pizza is something we have been trying to perfect.  Luckily, we just got married and are now the proud owners of both a pizza stone and a pizza peel, which have upped our game tremendously.  My other secret weeknight pizza weapon is Pizza Yeast, which allows you to skip the dough rising and make fresh from the oven pizza on Wednesday night!

I am including the recipe for the pizza yeast crust, and a quick no cook pizza sauce recipe that was born out of laziness, but works really well!  We usually top with fresh mozzarella, onions, prosciutto, and a sprinkle of basil after it comes out of the oven.  Just a suggestion!

Basic Pizza Dough

  • 1-3/4 to 2-1/4 cups all purpose flour
  • 1 envelope Fleischmann’s Pizza Crust Yeast
  • 1-1/2 tsp sugar
  • 3/4 tsp salt
  • 2/3 cup very warm water
  • 3 TB oil

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with pizza sauce.  Top with desired toppings.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

No Cook Spicy Pizza Sauce

  • 1 can diced, fire roasted tomatoes
  • 1-2 chipotle peppers in adobo (1-2 peppers NOT cans)
  • 2-3 TB Olive Oil
  • Fresh basil
  • Salt and pepper

Drain the tomatoes well.  Combine tomatoes, peppers, and basil in a food processor and puree until close to smooth.  Add olive oil and blend again.  Taste for seasoning, add salt and pepper to taste.


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