Every Friday our family has pizza and movie night. We hardly ever get takeout pizza as my kids prefer the pizza I make from home!
This has got to be the easiest, no fail recipe ever. This recipe makes 2 medium size pizzas, and it’s easily doubled if you have a large crowd. ….and if that’s not enough, I have the sauce too! This sauce is simple and yummy. It also makes a lot so you can put any extra in a freezer baggie and freeze it up to three months. Simply take it out the morning and let it defrost for dinner that evening.
Top your pizza however you like… mozzarella cheese, pepperoni, sausage, Canadian bacon, mushrooms, diced green pepper, black olives or pineapple tidbits. Another favorite is BQQ chicken, use a cup of bbq sauce and spread it evenly over the pizza, cup of mozzarella, diced chicken, onion if you like and you’ll have a pizza dinner that tastes better than takeout.
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NO FAIL PIZZA DOUGH (AND HOMEMADE SAUCE!)
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- 3 to 4 cups all-purpose flour or half all-purpose half whole wheat
- 2 14.5 ounce cans diced tomatoes, drained well
- 2 tsp dried oregano
- 3 tablespoon olive oil
- ½ tsp salt
- Mix the yeast and water in a small bowl, cover and let stand for about 5-10 minutes.
- Mix the oil, honey, salt and yeast mixture in a large mixing bowl. Mix in the 3 cups of flour, a cup at a time. If the dough seems too wet, start at the fourth cup, ¼ cup at a time. Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
- Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
- Let the dough rise while you make the sauce.
BASIC PIZZA SAUCE
- Put the tomatoes in a sieve and push the juice out with a spoon. Put the drained tomatoes in a food processor or blender and pulse to crush them.
- Pour the tomatoes into a bowl and mix in the oregano, oil and salt.
- Now that you have the basics down, you can have fun creating your own pizza toppings.
- (I usually bake at 420 for 10-15 minutes or just until browned.)
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Adapted from The Food Nanny