Sunday, October 19, 2008

currently addicted to making this:

using these tools:

and getting as messy as possible, true baker style:

i have made this inquiry before...but can anyone please share some homemade pizza-making secrets? i'd love to graduate from homemade pizza rookie to homemade pizza connoisseur, but i need your help. dough is my weakest link. i'd love your input!



Alicia said...

I see you have the fantastic pizza peel.

My bro is a bit of a pizza lover. He said that he's tried a bunch of doughs, but somehow they never turn out quite right. He just orders it from a bakery or specialty shop the day before and says that theirs is Always better.

Tiffany Johnson said...

my dough secret is BOBOLI! hahahaha! :-) Yours looks much better tasting though! :-) Also, I know you can get dough from a pizza place by Albertsons and 24 hour fitness.. a huge crust for 2.00 or something like that. All the doughs i've tried never turn out well, and i'll tell you why. I have recently done some research lately and found that Utah is really hard to make homemade dough because of the altitude. It won't rise like it should! But what do I know?????? !!!! Good luck!

Richardson said...

I love making homemade pizza. I've found a couple dough recipes I like but they are never quite as soft as bought pizza. One of my recipes I get from The recipe is called pizza dough III. The other one I like to use is for a bread machine. I got that one from That one is called basic pizza dough. Good luck!

Travis said...

You and Mike. Me and Becca. Let's compare notes. Soon. Like this week. I want to try your Pizza stone. No excuses.

jaci said...

i LOVE making pizza too. but, have you seen my post about alfredo pizza? I will never go back to pepperoni again. this stuff is to die for.

The other thing is..i like putting the toppings on, and then the cheese -- it keeps it all on and makes it yummy!

as for the buy jiffy, betty crocker, or lately i have loved rhodes frozen pizza dough...but you just have to remember to get it out a day ahead and let it thaw!

Amy said...

Jeff and I have been addicted to this lately too! Seriously- soo good!

I was going to attempt a homemade dough recipe when I found some whole wheat pizza dough at our grocery store for $2.95- couldn't pass trying it out... and it was so yummy I might not dive into making my own dough for a while now! (although I've been wanting to attempt homemade bagels...)

Our favorite toppings (may sound weird, but it's delicious) mozarella cheese, pepperoni, green olives, feta cheese and fresh tomatoes. YUM!

Beachbummin said...

We love homemade pizza as well. Lately I've been buying it from our baker down the street, but I recieved my Parents magazine and it had a homemade pizza dough recipe in it I'm going to try. Here it is...
3 c. all-purpose flour, divided
(i'm going to use whole wheat flour)
1 package active dry yeast
1/2 tsp. salt
1 c. warm water
2 Tbs. Canola oil or olive oil

1. In a large bowl, mix 1 1/4 cups flour with yeast and salt; add warm water and oil. Beat with whisk for 3 minutes. Using wooden spoon, stir in another 1 1/4 cups flour, or enough so mixture holds togeter. Place dough on a lightly floured surface. Knead in 1/4 to 1/2 cup more flour--stop once it's lump free. Wrap half the dough in plastic and freeze for later use; cover remainder and let it rest for 10 min.
2. Heat oven to 425 F roll the dough out prick the bottom of the crust bake for 8 minutes pull it out then top with sauce and toppings. Bake for for another 8 minutes.

Marci, let me know if you end up trying the recipe. It should be simple. GOOD LUCK!

Tiffanyrose said...

Hi Marci, you don't know me. I am actually a high school friend of Mark and Carrie's. Anyways, I just came across your blog and you have such a pretty baby! I also just read your post on Pizza and I love making homemade pizza. I will share a few of my no fail secrets. I use my bread maker to make the dough. If I don't remember that I just make sure I start the dough at least 2 hours before we eat. One I put it on the pan or stone I put my toppings on it then let it rose again. Here is my favorite Pizza dough recipe.

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
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In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Anne said...

Hey Marci!!

I know it has been forever since we have seen one another, but I do keep up with you, Mike, and Ellie on your blog!!

I have a great recipe for homemade pizza and it only takes about 1-2 hours to rise, and about 20 minutes to make. I was successful the first time I made it and it gets easier each time. It is a very forgiving recipe. Here it is:

Linda's Pizza (my mother in law)
4 c flour
1.5 tsp salt
1.5 tsp garlic
1/4 C olive Oil
1/2 C warm water
3 tablespoon yeast
1 tablespoon sugar

1. Mix together warm water, yeast and sugar. Let it rise and activate (until it is foaming quite a bit--usually 15 minutes).
2. Mix together flour, salt, garlic (I use fresh garlic cloves and press them or I buy the minced garlic in the jar at the grocery store), and olive oil (if you don't have olive oil, you can use regular oil).
3. Add the water/yeast/sugar mixture to the flour. Stir it until it looks right (meaning it is not too dry or too sticky. I usually have to add a bit more water).
4. Place in a greased bowl with a damp cloth covering bowl and let it rise until it has doubled in size. (about 1.5 hours, I usually let it rise 1 hour because I'm short on time.)

5. Preheat oven to 450, put pizza stone in to preheat along with oven.
6. Roll out dough using plenty of flour or cornmeal. Put sauce/toppings on and place on pizza stone (use LOTS of cornmeal/flour and it slides easy!)
7. Cook until dough is browned, cheese is bubbly, and cooked all the way through (usually about 20 minutes).

This recipe makes 2 pizzas and I usually add more garlic to dough as well as basil and rosemary. It is very forgiving as far as flour/water. If you are not using a pizza stone, it can be done on a cookie sheet, but you have to cook the dough for about 10-15 minutes BEFORE adding the toppings. It also makes great bread sticks and calzione.

If you end up trying it, please let me know how it works out for you! I hope you are doing well!

Anne Hamilton Orme