Pizza On My Mind

I started making pizza from scratch after growing tired of the over-loaded, greasy kind – you know the one you get in restaurants, usually made with the same frozen dough and ready-made sauce. Even high-end pizza joints use it. That’s why they lack personality and they all taste the same. Dough and sauce are the two most important factors of a great pie – with, of course, the cheese. So making your own is so much tastier and healthier (that’s always good).


Making homemade dough is very easy; it takes about 5 minutes.

In a big bowl mix:
• 1 1/2 cups warm water
• 2 teaspoons salt
• 2 teaspoons instant yeast
• Then add 3 1/4 cups of white all-purpose flour.
Work the dough with your hands for a couple of minutes.
Cover, then let rise on the counter for a couple of hours, or overnight.
This should yield enough for 3 medium or 2 large.


In olive oil, gently cook thinly sliced garlic cloves, a lot if you like garlic.
Once it smells good, add whole peeled tomatoes either fresh or canned.
Stir in a tablespoon of tomato paste, a bit of salt and pepper.
Blend with a hand mixer.
Let simmer for about 10 minutes.
I also like to add a couple of cumin seeds while simmering.


Use the best cheese you can find.  For mozzarella use fresh, or even buffalo mozzarella if you can find some. For cheddar use old, strong cheddar. If you’re thinking Parmesan, don’t buy the grated one – buy a block and grate it yourself. You’ll never go back. If you like feta, go imported. You get the point, get the good stuff. Of course it costs a bit more than cheap factory made cheeses, but so far the cost of your pizza is still cheaper than a frozen one.


Now that you have the basics, it’s up to you to put whatever you like on it. Don’t overdo it, a couple more ingredients should do.  Even with homemade dough and sauce and quality cheese it should beat most pizzas. Cook your ingredients before hand, then chill them before putting them on.
Here are some ideas:

Classic – tomatoes, basil, mozzarella
Mushrooms – mixed mushrooms, parmesan
Roasted Vegetables – red onions, zucchini, bell peppers, feta
Chicken – hot peppers, barbecue sauce, cheddar
Prosciutto or Bacon – caramelized onions, thyme, smoked gouda
Smoked salmon – sour cream, capers, onions, dill

You can substitute the sauce for homemade pesto.
Always drizzle a bit of olive oil on top of it all.


I usually go at 425-450°F for 15 minutes, and give it a minute of broil to make it look better.
Slice and enjoy!


12 Comments on “Pizza On My Mind”

  1. Nice looking pizza. Homemade is so much superior to the institution kind. My fave is potato pizza with sun dried tomatoes, feta cheese, capers, peppers and red onions. You can Chet by picking up the dough from a local market.

  2. Rosemarie says:

    Scrumptious creativity, natural simplicity, delicious to the last BITE – in my house!!! Thank you Bryan – keep stirring that tasteful imagination.

  3. termehmph says:

    yum. maybe i’ll make some new year’s pizzas! if you leave the dough out, but covered, for a full 24 hours, will it still be okay to use?

  4. Monique says:

    WOW Bryan, on a déjà l’eau à la bouche, juste à voir cette pizza. Ma préférée est sûrement la Classique, mais je ne peux pas attendre de goûter la Prosciutto. Merci pour ces délicieuses recettes!! Au plaisir de lire et d’essayer d’autres de tes recettes très bientôt!! Bravo!

  5. Eldon Paradis says:

    Tante Anne and I are delighted to visit your site and will try some of your recipes!
    We’re proud to point your site out to our Arizona pizza buddies!

  6. Moe says:

    I just made two of your Pizza recipes, the Chicken and the Prosciutto, which everyone just loved the great taste. Not a piece left!! Tomorrow, we are trying the Baked Brie. Can’t wait to taste it!

  7. France says:

    Super Bryan… I put your blog on my Facebook page and people are really responding on your recipes.! Very good!!

  8. Lynn says:

    I too have been making my own pizza from scratch for many, many years. My method is similar for dough; in large bowl, add 1 1/4 C warm/hot water, 2 T sugar and stir. Add a pouch quick rise yeast. Let sit 10 minutes. Then, add 2 T oil, pinch salt and 2 1/2 C all purpose flour. Mix gently with fork. Transfer to floured countertop and knead in flour till fluffy, careful not to work too much. Let sit in greased bowl (covered) for about 1 1/2-2 hours. Top with favorite toppings in 450 oven for about 15-20 minutes. I will definitely try your method. Thanks

  9. Ruth says:

    These pictures are making me drool all over the keyboard ….. wow!!

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