How do you make homemade pizza?

[Anonymous]

We typically get a large Papa John’s pizza, half cheese/half pepperoni, for the kids. We do this maybe twice a month. It costs about $16 or so.

We’ve tried making pizza at home but no one was happy.

If you make good homemade pizza, how do you do it? What are your tips?

[Anonymous]

Jim Lahey's no knead dough is extremely easy(make a day before): https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe

Pizza stone is an absolute must.

[Anonymous]

+1

Pizza stone

[Anonymous]

For lazy and cheap but delicious, get garlic naan, good large can of italian plain tomato sauce. Have toppings and everyone makes their own individual pizza. In air fryer is so quick and no fuss.

[Anonymous]

You can get the ball of pre-made dough in the deli at Giant or Whole Foods.

[Anonymous]

I love garlic bread pizza. Buy already made garlic bread and put on sauce, cheese and toppings.

[Anonymous]

We love Trader Joe's pizza dough.

Agree that you should get a pizza stone.

Shake some cornmeal onto the stone to prevent sticking. On a floured surface, roll out the dough. You'll get better at this as time goes by. Top with sauce, cheese, toppings of your choice.

Bake at as high a temperature as your oven can handle. I think 500 is good, but my oven gets cranky over 425. A higher temperature makes for a crispier crust.

[Anonymous]

Pillsbury in-the-can-like-biscuits pizza crust, TJ's pizza sauce with extra Italian seasoning added, mozzarella, parmesan, toppings (usually pepperoni and onion for DH, and onion, green pepper, and mushroom for me), and red pepper flakes on top.

Key: 1) I spread the canned pizza crust out onto a baking sheet as thinly as I can -- it really rises and bakes as pretty bread-y if you don't spread it out as thinly as possible and I like a smaller crispier crust. If you like a thicker crust, you will likely be happy with this kind of crust and don't need to spread it so thin. 2) The parmesan really helps; it adds flavor. 3) I keep meaning to make my own sauce because all of the jarred ones are too sweet, but I'm too lazy. TJ's is fine though. Some tomato past and canned tom sauce with added italian seasoning, or oregano and basil, and some garlic powder or something would probably work almost as well.

[Anonymous]

We like the Boboli’s and everyone does their own. We get pizza sauce and use a mozzarella blend for the cheese, and everyone uses the toppings they want.

[Anonymous]

For ease, I get fought st Trader Joe’s.

I’ve also used my grill outside

But a pizza stone works well indeed the oven.

[Anonymous]

If your kids like Papa John's and you want less effort, get a Detroit-style pan and follow the King Arthur's recipe for Detroit style. The pam does the work for you (no pizza stone necessary, no peeling the pizza off and worrying about sticking, and the pan ensures a crispy, but deep dish style crust with no extra work).

We also make regular pizza with a stone and it's delicious, but more work and takes practice to get it right. We do the Detroit style when we don't feel like cooking.

[Anonymous]

^. Bought dough at Trader Joe’s. ^

[Anonymous]

Pizza stone and oven at 550.
Tip you have to let the stone get to temperature. That can take about 20 minutes.

Dough flour, water, yeast, salt and a little olive oil.
Tip let rise for minimum of 4 hours(should double, best to do this night before and put in refrigerator).
Tip use 00 flour.

Roll out dough
Tip let rolled out dough rest for 20-25 minutes. It starts to rise again. This ends up being about the same time as it takes for the stone to get hot.

Tip if you are not use to working with dough. Roll it out and put it on parchment paper. It is easier to move after toppings. You can slide it on your pizza peel by pulling the paper.

Toppings
Tip use good ingredients specially the mozzarella(get it fresh in brine).

Bake for about 5-6 minutes. It depends on how hot your oven gets.
Pull it out.
Tip slide it on to a cookie rack and pull the parchment paper from under the pizza. Cool on the cookie rack for a few minutes(2-3) so your crust is not steamed and mushy.
Transfer to cutting board and attack.

[Anonymous]

I threw out my pizza stone. I use olive oil on a thin crust in my pizza pan.

I think the key is getting "pizza sauce". Don't try to use spaghetti or tomato sauce.

More cheese than you think.

[Anonymous]

I think the pizza stone is worthwhile. I agree to put it in the oven while it preheats and give it some time at temperature.

I don’t do a peel or parchment. I just stretch the dough, then I pull out the pizza stone and put it on the stove grates and stretch the dough right on there. You have to be careful of your fingers but it works well and then I just work quickly with the toppings and put it back in the oven.