Homemade Pizza & Pizza Dough

I live in the midwest and we have great pizza here. I’ve lived in Nevada where the pizza is awful, or at least it’s really hard to find good pizza. LOL I’ve always bought pizza delivery because I could never seem to make one that tasted good enough to replace it…

until now. :)
I’ll admit that one of the mistakes I was making was not having a pizza stone. I thought I would have to spend a bundle of money to get what I needed, and let’s face it. In this economy, who can really afford luxuries like that?
Well I went to WalMart and picked up two pizza stones (we have to feed 7 here, and all 7 love pizza) and they cost less that $15 each. They look a lot like the one you get from Pampered Chef, but theirs is $26. You place the stone in the cold oven, the preheat the oven early to allow it to get good and hot, heating up the stone at the same time.
Now another essential tool in pizza making is the pizza peel. This is a large wooden paddle, flat like a cutting board, but with a handle. This is what you build your pizza on and then you use it to transfer the pizza to the stone in the oven. Using cornmeal on the peel before adding the dough acts as little “ball bearings” allowing the pizza to slide off the peel and not stick. Well, I don’t have a peel, so I improvised…
I used the round turntable from my microwave! It’s ok, you can laugh, but it worked beautifully! I made my dough early in the day and refrigerated both batches. I also cut up my toppings and has those ready too. Then when I was ready, I rolled out the dough, built the pizza and slid it into the oven. I have a double oven, so I had one stone in each. After adding the first one to the oven, I built the second one.

ANOTHER DELICIOUS IDEA >>  Cheesy Chicken & Ham Chowder
You see I really didn’t know all of this. So my first attempt at making this recipe (it’s actually a combination of three recipes) didn’t work. The dough wasn’t cooked all the way through on the bottom because I tried to use a regular round metal tray. They were troopers though, and they ate it. LOL
My family loved this pizza, and they are pretty picky, so I call this a success. I want to thank Cheri & Mitch of FabulousFoods.com for answering all of my questions and for this wonderful dough recipe.
I used three different recipes to build this pizza:

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey (I added this the first time I made it and everyone said it was too sweet, including me. The second time I made the sauce I omitted the honey, then tasted it. Then I added about 1/2 tsp. of sugar and that seemed to do the trick)
1 teaspoon anchovy paste (optional) (eeew, I left this out LOL)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

ANOTHER DELICIOUS IDEA >>  Crockpot Java Beef Stew with Mushrooms and Baby Reds

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
Recipe source: All Recipes

I used to just buy Italian sausage from the grocery store and it never really tastes right on the pizza. This is so much better!

1 pound lean ground pork
1 clove minced garlic
1 teaspoon paprika
1 teaspoon crushed thyme
1/2 teaspoon fennel seeds
1/8 teaspoon cayenne
1/2 teaspoon salt

Thoroughly mix seasonings into ground pork. Shape into patties and brown OR crumble and fry for use in a recipe.

Recipe source: CD Kitchen

I’m not going to post the pizza dough recipe here. There are so many wonderful step by step instructions and photos that you are much better off heading over to Mitch and Cheri’s site to get the recipe, and you can print it there too. Here’s the link:
You’ll notice that my pictures depict a deep dish pizza. It was very good, but next time I am going to roll it out thinner. I’m so excited about finally making a pizza everyone loves. When we order takeout it costs us around $40 for enough pizza to feed us all. Yay for this!
Yum yum yum!!

NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html


  1. Cookie baker Lynn says

    What a great looking pizza! I make homemade pizza every week but this last weekend was the first time I tried to use a peel to put the pizza on the stone. Needs practice – I lost some toppings into the oven in the transfer.

  2. Katrina says

    Great job and YUM! I used to make homemade pizza every Friday, and have been a slacker for years now. I still do it now and then though and it’s good!

  3. Amanda says

    Thanks everyone, it was really yummy :)

    Cookie baker Lynn – I gently pressed my toppings into the cheese before I put it into the oven for fear that they might fall off. Maybe try that next time?

    Bunny – You’ll be happy you did! Looking forward to seeing your homemade pizza post! :-D

    Lisa – Yes the stones are awesome. The sausage was great too!

  4. Cheri Sicard says

    Hi All,

    Cheri here. If you are having trouble getting the pizza off the peal, usually all it will take to get it sliding is a slight budge from a spatula underneath. Use the cornmeal, and a nudge from a spatula (even a long icing type spatula will work) will get it sliding on the cornmeal “ball bearings” and onto the pizza stone.

  5. Drew Kime says

    What, you make your own sausage but you don’t grind your own flour? Lazy, I say. :-)

    Seriously though, I haven’t made my own sausage yet, but this recipe doesn’t look so hard. Think I might do that. Ooh, and I’ve even got some pork tenderloin left that I haven’t cooked yet, and a meat grinder. Hmm, maybe this weekend …

  6. Rachelle @ "Mommy? I'm Hungry!" says

    Hey, this is the same sauce recipe I use! LOVE it! I make extra and freeze for a later use.

  7. Megan says

    I’m always looking for a good pizza dough recipe and I’ve always wanted to make my own sausage.Thanks for the recipe and the link!

  8. Carl H says

    Another inexpensive way to get a 'pizza stone' = go to the builders supply store and buy unglazed tile. 3 or 4 large tile will usually let you bake a good pizza (per layer-you can put some on the top shelf, some on the bottom, they're pretty cheap).
    Note – oven takes longer to heat up with masonry in there.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>