The Best Pizza I have ever eaten!


Because delivery pizza cost a ridiculous amount of money,

Because delivery pizza has like zero flavor,

Because delivery pizza is either dry or greasy,

Because it is so easy and tasty to make homemade pizza!

And not to mention, it is so different to pull pizza out of the oven than from a box, that everyone will think it is so special, you must have worked so hard to make it and will reward you accordingly.

Unfortunately, you do need one special piece of kitchen equipment. I think it is essential because I don’t know how to make a homemade pizza with a crispy crust without a baking stone. They are affordable at around $40 and can come with the pizza peel or not. There are more expensive ones. They can come natural stone or enamel coated non-stick. They can come round or square. I have used them all. They all work pretty much the same, I have yet to find a discernible difference.

Ingredient List: make 3-4 medium sized pizzas(enough for 4-6 people)
3 1/2 cups bread flour
1/2 Tablespoons fine salt
1 package dry yeast
2 Tablespoons oil
1/2 Tablespoon sugar
1 1/4 cups warm water

Cornmeal for dusting the board/peel

To the warm water, add the oil, yeast and sugar.

Stir together and set aside.

Sift together the flour and the salt.

When, after about 10 minutes, the yeast mixture is foamy, add it to the flour.

Stir the yeast and flour together to get everything incorporated.

Then you just got to get in there with your hands and knead the dough until it looks like…


Now cover the beautiful dough ball with a towel and leave it. You have an hour. Go get your toppings ready. Place your baking stone in the oven and turn it to 425*. The stone and the oven have to come up to temperature together. And you want both screaming hot to get a good crust.

Hour is up?

The dough has risen. Amazing!

Now, chop that big boy into four pieces.

Take each piece and individually roll into balls.

Flatten the ball into a circle.

Use knuckles to stretch the dough and pull slowly.

Thinner is better. If you get any holes just pinch them closed.

Stretch it out nice and thin and place on a cutting board dusted liberally with cornmeal. LIBERALLY. It has to slide off and into the oven.

Spoon on the sauce and spread it out. Start the toppings with a skimp layer of cheese. this helps sandwich whatever you top the pizza with.

Put on whatever you like and then add another layer of cheese.

Slide the pizza into the oven. This might take some practice. I have seen some people over shoot and had to clean up dough and cheese that slide off the back side of the stone and onto the racks and onto the heating elements. Smoke alarms going off and we were uncontrollably laughing. But not so much fun to clean up.

Let the pizza bake for between 10 and 15 minutes.

At this time you can start making the next pizza.

Like this concoction someone wanted to try making – spinach, Canadian bacon, pepperoni, black olives and chunks of tomatoes. Can you say identity crisis? The above picture was taken right before the top layer of cheese.

This pizza is ready to come out. Someone reached in and added black olives after I put it in the oven.

When you are done making all your pizzas, turn off the oven and leave the baking stone inside until it has cooled completely. If you have a porous stone, never use soap to clean it. Just let everything burn and then brush it really well with a stiff bristled brush. It will have stains and start to look used, that is a good thing!



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